Recipe: Almond Poundcake


  • ¾ Cup Butter (at room temperature)
  • 1- ½ Cups Sugar
  • 2 Eggs
  • ½ TSP salt
  • 1 TSP Vanilla Extract
  • 1 TSP Almond Extract
  • 1-½ Cups of Glynis’ Kitchen Scratch Mix
  • Vegetable spray for 9” loaf pan

Directions:     Preheat oven to 350 degrees F.

With a hand or stand mixer, cream the butter and sugar together.  Add the eggs and whip on high until fluffy.  Reduce speed and add in all of the remaining ingredients.  Blend on medium speed until batter is smooth.

Spray the bottom and sides of a 9” loaf pan.

Spread the batter in the pan and bake for 40 minutes at 350 degrees.  Allow cake to cool in the pan.  Remove, slice, and eat.  Delicious!!!