Almond Pound Cake Recipe
User Reviews
4.4
Almond Pound Cake Recipe
Description
This Almond Pound Cake recipe begins by preparing loaf pans greased and floured to ensure a smooth cake release. Dry ingredients including flour, baking powder, and fine sea salt are sifted together. The butter and sugar are creamed until light and fluffy to incorporate air, providing an even crumb. Eggs and almond extract are beaten in thoroughly before alternating additions of dry ingredients and whole milk are folded in on low speed to avoid overmixing.
The batter is divided evenly into prepared pans and baked at 350°F until a toothpick inserted tests clean. The cake bakes to a golden crust, tender and moist inside. Once cooled, it is glazed with a mixture of powdered sugar, milk, and almond extract, then topped with sliced almonds, which toast slightly on the cake's surface adding nutty texture.
This pound cake pairs well with tea or coffee and can be served plain or with fruit accompaniments. Its almond flavor is distinct but not overpowering, making it versatile for various settings.
Ingredients
Pan Prep:
- 2 tablespoons vegetable shortening
- 2 tablespoons flour
Almond Pound Cake:
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- 2 1/2 cups sugar
- 1 cup butter softened, unsalted
- 5 egg large
- 2 teaspoons almond extract
- 1 cup milk whole
Almond Glaze and Topping:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon almond extract
- 1/4 cup almonds sliced
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 87g | 29% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 221mg | 9% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 605IU | 12% |
| Calcium | 68mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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