This has very quickly become our absolute favorite cake. It has sort of become my go to cake this summer. When I am asked to bring a dessert, I have been making this cake and it has been met with rave reviews. It is the perfect dessert to bring to a party, or serve for a casual night at home. The distinct almond flavor makes this cake perfect sliced and served on its own, but topped with sliced strawberries and fresh whipped cream, it is even better!
I know that sometimes the thought of making a homemade cake can be a bit daunting, but I assure you, this is relatively easy to make for a “from scratch” cake. The almond extract is definitely the star of the show, so don’t skip or skimp on that. The best part is the aroma from this cake while its baking! Well…one of the best parts. The real best part is definitely eating it.
- 1 cup butter, softened
- 2½ cups sugar
- 4 large eggs
- 3 cups flour
- ¼ teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tsp almond extract
- Powdered sugar, for dusting
- Fresh sliced strawberries, optional
- Fresh whipped cream, optional
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Slowly add flour and baking soda.
- Drizzle in buttermilk slowly and beat on low
- Stir in vanilla.
- Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- Dust with confectioners' sugar and serve with strawberries and whipped cream if desired
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