This almond pound cake is soft, buttery, and rich with a gentle nutty flavor. It has a dense yet tender crumb and a lightly sweet taste, making it perfect for tea time or dessert.
The recipe is simple and delivers a classic texture with a subtle almond twist.
What You’ll Need
Ingredients
Dry ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
For moisture
- ½ cup milk
Optional
- ¼ cup sliced almonds
- Powdered sugar for dusting
Tools
- Mixing bowls
- Hand mixer or whisk
- Loaf pan
- Spatula
- Oven
Step-by-Step Instructions
1. Preheat oven
Preheat oven to 180°C and grease a loaf pan.
2. Mix dry ingredients
In a bowl, combine flour, baking powder, and salt.
3. Prepare wet mixture
In another bowl, beat butter and sugar until light and smooth. Add eggs one at a time, then mix in almond extract and vanilla extract.
4. Combine
Gradually add dry ingredients into the wet mixture. Add milk and mix until smooth.
5. Prepare batter
Pour batter into the loaf pan. Sprinkle sliced almonds on top if using.
6. Bake
Bake for 45 to 55 minutes until a toothpick inserted comes out clean.
7. Cool and serve
Let the cake cool before slicing. Dust with powdered sugar if desired.
Serving Suggestions
Almond pound cake pairs well with:
- Tea
- Coffee
- Fresh fruit
Tips for Best Results
Use room temperature ingredients.
Do not overmix the batter.
Let the cake cool fully before slicing.
Use good quality almond extract for better flavor.
Storage
Store in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
Variations
Add a light glaze on top.
Use almond flour for part of the flour.
Add citrus zest for extra flavor.
