Almond Pound Cake

Name: Almond Pound Cake
Yield: Makes one 9 by 5-inch loaf
Ingredients: 16 tablespoons, unsalted butter (2 sticks), cold, plus extra for greasing pan; 3 , large eggs; 3 , large egg yolks; 1 teaspoon, vanilla extract; 1 1/2 teaspoons, almond extract; 1 3/4 cups, cake flour (7 ounces), plus extra for dusting pan; 1/2 teaspoon, table salt; 1 1/4 cups, sugar (8 3/4 ounces); 2 tablespoons, sliced almonds

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Appears in Cook's Illustrated January/February 2007

Desserts or Baked Goods

Cakes

SERVESMakes one 9 by 5-inch loaf

TIME2 hours, plus 20 minutes softening and 2 hours cooling

WHY THIS RECIPE WORKS

We retooled the classic pound cake recipe to make it ultra-plush every time. Our first big discovery was to start with chilly 60-degree butter, since room-temperature butter became too warm after all the creaming that was needed to combine ...

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