Almond Pound Cake

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.

1. 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.
2. Sift dry ingredients. In medium bowl, sift together the flour, baking powder and fine sea salt, then set aside.
3. 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.
4. Add eggs and extract. Add the eggs and almond extract, beating on high speed five minutes.
5. 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.
6. Add to pans and bake. Evenly divide the batter into the two prepared pans. Bake until toothpick inserted in center comes out clean.
7. Allow to cool. Cool in pans; then remove from pan(s) to a wire cooling rack. Cool completely, about 2 hours.
8. 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.
9. Pour over cakes. Pour the glaze over the cooled pound cakes. Top with the sliced almonds while still tacky.
10. Set and serve. Allow to set before slicing and serving.

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

More Easy Cake Recipes

While I am no fancy baker, these cake recipes are as easy as they are delicious!