Almond Pound Cake
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Almond Pound Cake
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An easy old-fashioned almond pound cake is a classic Southern dessert!
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Ingredients
FOR THE POUND CAKE:
- 3 cups (360 grams) all-purpose flour
- 1 cup (2 sticks) salted butter, softened at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup heavy cream, at room temperature
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
FOR THE GLAZE:
- 1 ¼ cups confectioners’ sugar
- 2 tablespoons milk or cream, plus extra to thin as needed
- ½ teaspoon almond extract
- Pinch of salt
- ½ cup thinly-sliced almonds, toasted
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Instructions
BAKE THE CAKE:
- Preheat oven to 325°F. Grease and lightly flour a tube pan or Bundt pan or spray with nonstick baking spray; set aside.
- Sift the flour three times.
- In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy (about 5-6 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically.
- With the mixer on low, alternately add the flour and the cream, starting and ending with the flour. Mix until combined. Stir in the almond extract and the vanilla extract.
- Transfer the batter to the prepared pan. Tap it a couple of times on the counter to release any big air bubbles.
- Bake the cake in the center of the oven for about 70-80 minutes, or until the top is browned and the sides begin to pull away from the pan. Let the cake cool in the pan for 10 minutes, then invert on a serving plate or wire rack to cool completely.
MAKE THE ICING:
- Once the cake is cool, prepare the icing. In a medium bowl, combine the confectioners’ sugar, milk or cream, almond extract, and a pinch of salt in a bowl. Whisk until smooth. If the glaze is too thick, gradually add cream until it reaches a pourable consistency. If the glaze seems too thin, add more confectioners’ sugar.
- Drizzle the glaze over the cake and sprinkle with toasted almonds.
Equipments used:
Notes
- Properly measure the flour. Weigh the flour on a kitchen scale or spoon the flour into the cup and lightly level with the straight edge of a knife. Packing the measuring cup too tightly and using too much flour will result in a dry cake.
- Sift the flour three times for the best texture. I know this sounds like a lot, but it only takes a few minutes and it’s well worth the effort. Sifting multiple times gives the flour a light, airy quality, prevents any dry lumps in the batter, and makes it easier to mix the flour into the other ingredients.
- Make sure that all of your ingredients are at room temperature so that they blend together smoothly.
- Cream the butter and sugar until the mixture is light and fluffy, about 5-6 minutes. Whipping this air into the batter will help the cake rise during baking.
- Don’t leave the cake in the pan for too long after baking — about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
- Toast the almonds in a dry skillet over low heat just until golden brown and fragrant. Alternatively, you can toast the almonds on a plate in the microwave in 30-second intervals until golden brown and fragrant.
Nutrition Information
Show Details
Serving
1slice
Calories
466kcal
(23%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
117mg
(39%)
Sodium
124mg
(5%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
678IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 466kcal | 23% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 117mg | 39% |
| Sodium | 124mg | 5% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 678IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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