Almond Pound Cake Recipe

Almond pound cake combines two of my top choices: pound cake and almonds. I love things made with almonds, and this recipe is a dream for almond lovers.

This cake is not about adding almond extract to a simple pound cake. It is honestly delicious and rich in taste just like Tres Leches Cake. Pound cake is moist but not heavy and flavorful. By adding almond extract, it becomes moist and lighter in texture, and three sticks of butter add greater flavor to it.

The key to getting the perfect almond cake is patience. Don’t just add everything at once to the bowl and expect to get the right amount of flavor. Beating all the mixture carefully for such a delicious and rich taste is well worth it.

Why you’ll love this Recipe

There are lots of reasons to fall in love with almond pound cake.

• Along with its delicious taste, pound cake is very easy to make. The ingredients required to make it are easily available in your pantry. It doesn’t require expert-level baking skills to make this pound cake.
• It has a moist, dense, and decadent flavor. Each bite is rich in taste and full of sweetness.
• You can bring this cake to parties like birthdays and Christmas or add it to holiday desserts. This almond cake always has a mouthwatering taste.

Ingredients

• Almond Extract: A hint of almond extract makes the cake more delightful and adds a nutty flavor.
• Cake Flour: Use cake flour as it gives the cake a more moist and delicate crumb. You can also use all-purpose flour instead of cake flour.
• Eggs: Eggs add moisture and stability to our almond pound cake. Use room-temperature eggs for a better result.
• Sugar: Use granulated sugar. It adds sweetness and gives moistness to the cake.
• Unsalted Butter: Mixing the butter with sugar gives the cake a light and fluffy texture.
• Baking Powder: It gives rise to the cake when it is baked.
• Salt
• Whole Milk: It adds fat and moisture to the cake and gives a creamy texture.

For The Glaze

• Almond Extract: To add almond Flavor.
• Powdered Sugar
• Milk: I like to add milk to the topping to make the cake more creamy.
• Crushed Almond

Step-by-Step Process of Making Almond Pound Cake

For Cake:

• In a large bowl, sift together all-purpose flour, salt, and baking powder. Put aside.

• Add the sugar to the butter in the stand mixer bowl and whisk them for about 5 minutes until light and fluffy.

• Add one egg at a time and beat it until well combined before adding the other and almond extract. Scrape the sides and bottom of the bowl and again mix it.

• With a mixer at low, add the flour mixture, alternating with milk and ends with flour. Mix until combined.

• Spray the tube pan with cooking spray, pour the batter into it, and smooth the top.

• Bake in a 325-degree oven to make the cake loftier and have a nicer crust. Use the oven that has not pre-heated.
• Bake it for about 60 to 70 minutes or until a toothpick comes out clean from the center of the cake. Note: If a few crumbs “stick” to the toothpick, it means the cake is done.
• Remove from the oven and let the cake cool at room temperature.

For the glaze:

• Whisk the powdered sugar, almond extract, and milk in a bowl until smooth, then pour on the cake when it is slightly warm.
• Sprinkle the chopped almonds before the glaze dries.

Storing Almond Pound Cake

Store the almond pound cake at room temperature by tightly wrapping it with plastic wrap. The cake’s taste and flavor remain fresh for up to three days. If you want to increase the number of days, you can freeze the cake, but this will alter the cake’s taste and texture. You can store the cake for up to two months. Remember to thaw it at room temperature to enjoy it once again.