Almond Pound Cake

This almond flavored cake will become your go-to pound cake recipe. SO delicious, moist and flavorful and the smell of almonds in the kitchen and almond flavor is purely unbeatable- just ask the 100+ five-star reviewers who’ve made it!

Why You’ll Love It!

Pound cake is a dessert I’ve been trying to perfect for a while now. There are a lot of pound cake recipes out there that are much more complicated than necessary and that just wasn’t working for me.

Other recipes turned out dry or just too dense or with hardly any flavor at all.But, finally, with this Almond Pound Cake recipe, I hit the jackpot.

This pound cake is moist, dense like a pound cake should be but not super heavy, and so flavorful. And the glaze?! To die for!

The key to the perfect pound cake is patience. You can’t add everything to the bowl at once and expect to get the right consistency. Five minutes of beating the mixture for such deliciousness is well worth it!

I love to serve it to guests. Since the cake needs to cool completely before adding the tasty almond pound cake glaze, I like to make this in the morning or early afternoon.

Make Ahead

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.

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!

FAQ

Can I make this recipe in a bundt pan? 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!

Can I use cake flour instead of all purpose flour? 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.

Can I use vanilla extract instead of almond extract? 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!

My cakes are sticking? 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:

• Pistachio Icebox Cake
• Sour Cream Coffee Cake
• Tiramisu Pound Cake
• Passion Fruit Tres Leches Cake
• Chocolate Pound Cake
• Sour Cream Pound Cake

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Almond Pound Cake Recipe

4.42 from 124 votes

This Almond Pound Cake recipe is easy, moist and as dense as a pound cake should be. Topped with an almond pound cake glaze, it's the perfect dessert! 

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Cooling Time: 2 hours hrs

Total Time: 1 hour hr 15 minutes mins

Servings: 12

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Equipment

• Toothpicks
• 9×5 Loaf Pans
• Wire Cooling Rack
• Whisk
• Stand Mixer
• Sifter

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
• 1-2 teaspoons almond extract
• 1 cup milk

Almond Glaze and Topping:

• 2 cups powdered sugar
• 2-4 tablespoons milk
• 1/2 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 1-2 teaspoons almond extract, beating on high speed 5 minutes.
• Alternating on low speed, at the dry ingredients and 1 cup 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, 2-4 tablespoons milk and 1/2 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

Calories: 547 kcal, Carbohydrates: 87 g, Protein: 7 g, Fat: 19 g, Saturated Fat: 10 g, Cholesterol: 111 mg, Sodium: 221 mg, Potassium: 148 mg, Fiber: 1 g, Sugar: 62 g, Vitamin A: 605 IU, Calcium: 68 mg, Iron: 1.9 mg

Author: Chef Jessica Anne

Calories: 547

Course: Dessert

Cuisine: American

Keyword: almond pound cake, pound cake recipe

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