Almond Pound Cake Recipe
Servings: 12
Calories: 547kcal
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!
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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 9x5-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
Calories: 547kcal | Carbohydrates: 87g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 221mg | Potassium: 148mg | Fiber: 1g | Sugar: 62g | Vitamin A: 605IU | Calcium: 68mg | Iron: 1.9mg
