Almond Pound Cake

By Lori Merrill

Last fall I was invited to join a group of ladies in Arkansas as they finished the Called to be a Keeper Bible study. At their last meeting I shared with them my cooking skill session. It was a wonderful time to make new friends and share in the praises of God’s goodness in all our lives. Besides enjoying my time with them I was so blessed by their gift to me of the above cookbook. Today I want to share with you a recipe from that cookbook (Add Another Place Setting by The Junior League of Northwest Arkansas) and pictures of what I did with the dish once it was baked. So, here is the recipe for Almond Pound Cake…delish!

1 1/2 cups (3 sticks) butter, softened
8 ounces cream cheese, softened
3 cups sugar
Dash of salt
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs
3 cups all-purpose flour

Beat the butter and cream cheese in a mixing bowl until light and fluffy. Beat in the sugar gradually. Beat in the salt, vanilla and almond extract. Add the eggs one at a time, beating well after each addition. Beat in the flour, one cup at a time. Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 10 minutes or until the cake tests done. Let cool in the pan for 10 minutes. Invert onto a wire rack to cool completely. Remove to a serving plate and store in an airtight container.

A picture of all the ingredients…

I used half sugar and half granulated Splenda…

I also used these small cake pans instead of one large one…

Cupcakes, yum!

Here it is…with raspberries and whipped cream!

and here…

and here…

Beautiful and delicious!


  1. I can’t wait to try this recipe, and I have never thought of using half Splenda…what a great idea!

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