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Almond Pound Cake

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A rich, buttery pound cake infused with the delicate flavor of almonds. This classic cake has a dense, velvety texture and a golden crust, making it perfect for everything from breakfast to dessert.

Ingredients

Scale

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1/2 cup sliced almonds (optional, for inside the batter)

For the Almond Glaze (Optional):

 

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/4 teaspoon almond extract
  • 1/3 cup sliced or slivered almonds, toasted (for topping)

Instructions

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1/2 cup sliced almonds (optional, for inside the batter)

For the Almond Glaze (Optional):

 

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream
  • 1/4 teaspoon almond extract
  • 1/3 cup sliced or slivered almonds, toasted (for topping)

Notes

Pro Tips:

  • For the best texture, ensure all refrigerated ingredients are at room temperature before mixing.
  • Don’t rush the creaming process – beating the butter and sugar until truly light and fluffy is key to a tender cake.
  • To toast almonds for the topping, spread on a baking sheet and bake at 325°F for 5-7 minutes until golden brown, watching carefully to prevent burning.
  • For a variation, add 1/2 cup of mini chocolate chips or dried cranberries to the batter.
  • This cake freezes beautifully – wrap tightly in plastic wrap and then foil for up to 3 months.

Common Mistakes to Avoid:

  • Overmixing the batter after adding the flour, which can result in a tough cake.
  • Using cold ingredients, which won’t incorporate properly.
  • Opening the oven door during the first 30 minutes of baking, which can cause the cake to fall.
  • Not greasing and flouring the pan thoroughly, which can lead to sticking.
  • Removing the cake from the pan too soon, which can cause it to break.

Storage Instructions:

Store the cake covered at room temperature for up to 4 days or in the refrigerator for up to a week. Bring refrigerated cake to room temperature before serving for the best flavor and texture.

 

Enjoy your Almond Pound Cake!

Find it online: https://bakesbliss.com/almond-pound-cake/