Description
Almond Pound Cake is a timeless, buttery loaf cake with a moist, tender crumb and a delicate almond aroma.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk, room temperature
- Powdered sugar, for dusting
- Sliced almonds, lightly toasted
- Simple almond glaze (powdered sugar + milk + almond extract)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in almond and vanilla extracts.
- Whisk flour, baking powder, and salt in a separate bowl.
- Add dry ingredients in three additions, alternating with milk. Begin and end with dry ingredients. Mix just until combined.
- Pour batter into pan and smooth top. Bake 60–70 minutes, until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg