This Almond Pound Cake recipe is easy, moist and deliciously almond flavored, with an almond pound cake glaze, it’s the perfect dessert!
Gather This
You only need a handful of pantry staples to make this almond pound cake. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Flour – No need for cake flour, all purpose flour will work perfectly fine for this buttery cake.
- Baking powder – Cakes always need leavening agents, and that’s exactly what baking powder does for this perfect pound cake.
- Fine sea salt – Salt helps to being out the natural flavor of baked goods. If using salted butter, you can omit this altogether.
- Sugar – Plain white granulated sugar provides all the sweetness we need for the best almond pound cake recipe.
- Unsalted butter – I always use unsalted butter when baking so that I can control the amount of salt. Make sure it is softened.
- Eggs – Any time a recipe calls for eggs, assume it is calling for large eggs. Room temperature eggs blend easier into cake batter, but isn’t going to make or break your cake.
- Almond extract – This is an almond cake after all, so make sure you are using a high quality almond extract here. We use it for both the cake and the glaze.
- Whole milk – Any time I’m baking, I prefer to use whole milk. But 2% milk will work just fine for this easy recipe. I advise against skim, after all, this recipe is about richness. we will use it for both the cake batter and glaze.
- Powdered sugar – This is what we will use for the base of the glaze. It allows for a perfectly sweet and smooth topping.
- Sliced almonds – These are optional, but I love the crunch they added when sprinkled onto the glaze.
Get to Baking
You are going to love how easy it is to make this almond pound cake! Just follow these simple steps.
- Prepare oven and pans. Preheat the oven and grease two 9×5-inch loaf pans with vegetable shortening and then gently flour them, tapping to release the excess. You might not need the full amount of vegetable shortening and you might need more flour- just depends on where and how it sticks.
- Sift dry ingredients. In medium bowl, sift together the flour, baking powder and fine sea salt, then set aside.
- Cream butter and sugar. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter until light and fluffy.
- Add eggs and extract. Add the eggs and almond extract, beating on high speed five minutes.
- Combine wet and dry ingredients. Alternating on low speed, at the dry ingredients and milk into the wet ingredients on low speed, beating just until smooth after each addition.
- Add to pans and bake. Evenly divide the batter into the two prepared pans. Bake until toothpick inserted in center comes out clean.
- Allow to cool. Cool in pans; then remove from pan(s) to a wire cooling rack. Cool completely, about 2 hours.
- Make glaze. In a medium bowl, combine the powdered sugar, milk and almond extract, whisking until smooth. The amount of milk will vary, you want a consistency that sticks to the back of a spoon, but is still pourable.
- Pour over cakes. Pour the glaze over the cooled pound cakes. Top with the sliced almonds while still tacky.
- Set and serve. Allow to set before slicing and serving.
5S Philosophy 👩🏻
- Salt – Salt is added to baked goods to enhance the flavors of the other ingredients. No need to add extra salt if you used salted butter.
- Seasonings – In addition to the almon extract, you can add a splash of vanilla extract for warmth, or even a sprinkle of cinnamon.
- Sauces – Top this almond pound cake with homemade strawberry sauce and a fresh mint leaf. Get fancy with other toppings like Dutch honey or a pistachio cream sauce.
- Senses – Almond pound cake is a sensory delight—its golden crust gives a gentle crunch before yielding to a dense, buttery crumb that melts on the tongue. The warm, nutty aroma of toasted almonds fills the air, wrapping you in a sense of comfort.
Perfect Pairings
You can serve this almond pound cake with just about anything you’d like to. You can do something as simple as a dusting of powdered sugar, or top it with homemade strawberry sauce and a fresh mint leaf. Get fancy with other toppings like Dutch honey or a pistachio cream sauce.
Since the almond pound cake glaze is so delicious, this is a pound cake recipe that can be served by itself or with a cup of coffee. However, for a little something extra, you can serve it with fruit and whipped cream or a scoop of ice cream. Yum!
Storage and Freezing
How to Store
Store any leftover almond pound cake in an airtight container at room temperature. You can also wrap in plastic wrap to make sure you keep a moist cake.
That way, it’s done and I don’t need to worry about dessert while I’m also prepping dinner. Then, I just need a few minutes to whip to together the glaze and this delicious dessert is ready to be served.
Can I Freeze This Almond Pound Cake?
Yes you can! Here are the instructions for freezing the whole cake versus just slices.
Whole Cake: To freeze the entire almond pound cake, first allow it to cool completely. Wrap it tightly in multiple layers of plastic wrap or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped cake in a resealable freezer bag for extra protection. Label the bag with the date. Frozen pound cake can be stored for up to three months.
Slices or Portions: Alternatively, you can slice the pound cake into individual portions before freezing. Place parchment paper between slices to prevent sticking. Wrap each portion in plastic wrap or aluminum foil and store them in an airtight container or freezer-safe bag. This allows you to thaw and enjoy single servings as needed without thawing the entire cake.
FAQ’s
Presumably you can, however I have not personally tried it. There should be enough cake batter to make 1 average bundt cake. If you do try it, let us know!
For most recipes you can substitute cake flour for all purpose, so yes.
What is the difference between cake flour and all purpose flour? According to the kitchn…
Cake flour is a finely milled, delicate flour with a low protein content; it’s usually bleached. The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of AP flour is slightly higher.
You can, but you will then have a vanilla pound cake instead of an almond pound cake. Not bad, just not the same.
Here the recipe for my classic vanilla pound cake and sour cream pound cake in case you want to give them a whirl!
Did you grease and flour your pans? Just grease alone often doesn’t do the trick. Make sure to lightly flour your pans, tapping them on the sink so there is just a tiny amount.
More Easy Cake Recipes
While I am no fancy baker, these cake recipes are as easy as they are delicious!
Almond Pound Cake Recipe
Ingredients
Pan Prep:
- 2 tablespoons vegetable shortening
- 2 tablespoons flour
Almond Pound Cake:
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 1/2 cups sugar
- 1 cup unsalted butter , softened
- 5 large eggs
- 2 teaspoons almond extract
- 1 cup whole milk
Almond Glaze and Topping:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon almond extract
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F. Grease two 9×5-inch loaf pans with the 2 tablespoons vegetable shortening and then gently flour them using the 2 tablespoons flour, tapping to release the excess. You might not need the full amount of vegetable shortening and you might need more flour- just depends on where and how it sticks!
- In medium bowl, sift together the 3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon fine sea salt ; set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the 2 1/2 cups sugar and 1 cup unsalted butter until light and fluffy, approximately 3-4 minutes.
- Add the 5 large eggs and 2 teaspoons almond extract, beating on high speed 5 minutes.
- Alternating on low speed, at the dry ingredients and 1 cup whole milk into the wet ingredients on low speed, beating just until smooth after each addition.
- Evenly divide the batter into the two prepared pans.
- Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Cool for 20 minutes; remove from pan(s) to a wire cooling rack. Cool completely, about 2 hours.
- In a medium bowl, combine the 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon almond extract, whisking until smooth. The amount of milk will vary, you want a consistency that sticks to the back of a spoon, but is still pourable.
- Pour the glaze over the cooled pound cakes. Top with the 1/4 cup sliced almonds while still tacky.
- Allow to set for 15 minutes before slicing and serving.
- If you’ve tried this recipe, please come back and leave us a comment or star rating.
Video
Nutrition
Hi-
Could you possibly 1/2 this recipe for only one loaf pan?
Thanks
Yes!
Hi can this recipe be turned into a sour cream pound cake. I’ve been making this recipe for years and trying to decide if simply adding sour cream would be okay to make this a sour cream pound cake and omitting the almond extract.
I am going to say no, but I do have a sour cream pound cake recipe you can try! Maybe adding a tablespoon or so won’t make too much of a difference, but any more and you’ll need more flour, etc, for it to set. https://www.savoryexperiments.com/sour-cream-coffee-cake/
Just seeing your response and yes epic fail. It did not rise. Going to try again in a little while.
Well actually not sure if it was a fail for the Bundt I made. I thought I remembered it being higher. But your pics don’t look like it’s that high. But I did put half in a 8.75 inch Bundt and that didn’t rise as well I don’t think. Maybe not enough batter.
Probably not enough batter since I usually make this in a loaf pan. Did you make sure your baking powder was not expired? I haven’t personally made this in a bundt pan, only loafs, so I can’t attest to how it works that way.
Ok so my baking powder is expired which is odd because I bake everyday ??? and never any issues. But I cut into the cake and it was delicious just not high enough. So I’m thinking if I add more to the pan it will come out higher like I want it
Possibly, but you’ll also need to cook it longer. You might not need more with fresh baking powder 🙂 Glad it was tasty!
I found this recipe like 10 years ago in a magazine. Is this your recipe? I was trying to find the article last year and ended up finding your pin and it looked like the pound cake so I figured it was the same recipe. It sure tasted the same anyways after making it
Hi Rachel, this is a recipe my mom and I used to make, but it is a family recipe not from a magazine. I’m sure it could be similar though.
Ok so I did them over and used sour cream. Came out perfect with the right amount in each pan. I made it twice and did 9.75 inch. Bundt pan and then 2 loaf pans per usual and of course new baking powder!!!!! I used all the contents for the Bundt pan with no left overs also.
Fabulous! So glad to hear that!
Look wise it came out good. But seems a bit dry. I made them for my church. So I had a extra one. This was my first time using stand mixer. I don’t remember adding all eggs at once and then beating ok high for 5 minutes. I had it on 8 on kitchen aid please correct if I’m reading it wrong
Overmixing can result in dry cake, I would only mix until combined and on a medium speed.
Yeah I know. I just followed what the recipe said as I e always but this time I used a stand up mixer and epic fail. But will try medium instead of high speed next time. Ty!
Oh and also first time using the “professional” KitchenAid.
This turned out wonderfully for hubby’s birthday. I used a Bundt pan and had leftovers for a loaf pan. Mine bakes very quickly in my convection oven—30 for the loaf and 40 for the Bundt. Thank you for sharing this recipe.
Thank you, Sara! Happy birthday for hubby!
Such a delicious cake! Added some vanilla extract and baked in a bundt pan. It came out amazingly and everyone loved it!
Yum! Thanks for the feedback!
I love this recipe and haven’t made it in like 7 years. I know sad right. I couldn’t find the recipe and stumbled upon it today. I can not wait to devour this cake. My pregnant belly will love it lol
I made this cake and it was awesome I only change a few things (cause I didn’t have so I substitute)
Milk didn’t have heavy whipping cream I did ½c. HWCREAM +½c. Water = 1c Milk
And kinda make my own Extract
Grind whole Almond n add vodka and let it sit in dark part of pantry and mix it in food processor and it turn out so very lovely I didn’t want to even cut it
Thanks, Michele!
I stumbled across this recipe, on Pinterest, yesterday and tried it today. It is absolutely fabulous. I followed the recipe to the letter with no substitutions. Baked for 60 minutes. The taste is brilliant, with just the right amount of almond flavor. I also love that the recipe makes two loaves. I can enjoy one and share the other!
Thanks for stopping by to let us know, Tami! It is one of our favorites as well 🙂 Have a great Monday!
Could this be done in a bundt pan? If so, should i double the recipe?
Hi Heather! Although I haven’t tried it, I would be nearly 100% certain it would be ok in a bundt pan. This recipes makes 2 full loaves, so no need to double. In fact, you might have slightly more batter than you need. I would fill up the bundt pan to about 1/2 way full and if you have enough, make another or discard the rest. Not sure about bake time either, but it might be the same since the diameter is similar, just keep a close eye on it. And come back and let us know how it went!
I used a bundt pan and it worked great! There is enough dough for the pan, no worries!
Awesome, thanks for letting us know!
Thanks so much for this recipe! this pound cake was just as moist and dense as I imagined it to be! And the almond glaze was heavenly!
Yay!!! That is what I love to hear!
I can tell from your photos how moist and flavorful this almond pound cake is. Since I’m a huge almond fan, I love that you’ve garnished the top with all those wonderful slivers. I can’t wait to make this cake!
You’ll love it!