Almond Pound Cake That Will Leave You Craving More
This moist and flavorful Almond Pound Cake celebrates the nutty richness of almonds and the comfort of homemade baking. Perfect for breakfast, tea time, or dessert, it combines buttery softness with the delicate aroma of almond and vanilla — an elegant treat for any occasion.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Loaf pan
- Spatula
- Wire Rack
Ingrédients
Cake Batter
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with almond milk. Begin and end with the dry mixture, mixing just until combined.
- Stir in the almond and vanilla extracts to infuse the batter with rich, nutty flavor.
- Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle sliced almonds on top if desired.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store the Almond Pound Cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, wrap and freeze for up to 3 months. Serve with whipped cream, fruit compote, or a light glaze for extra indulgence. For a dairy-free version, replace butter with coconut oil and use a plant-based milk alternative.