If you love almond, I swear you will love my Almond Pound Cake. First things first, this thing has a crazy moist buttery texture. And secondly, you will never mistake this for any other flavor but almond. I add sliced almonds to the top baking in some texture. And then I use almond flour AND almond extract in the cake base. It’s a straight up hit! Thank you to my assistant Lindsay for helping make this recipe is absolutely perfect.
This post may contain affiliate links. Read our disclosure policy.
How To Make Almond Pound Cake
Start with the oven rack in the middle position. Do not preheat.
Generously spray a 12-cup Bundt pan with nonstick baking spray. Evenly scatter sliced almonds on the bottom and sides of the pan (many will fall to the bottom, but that’s ok)
In a stand mixer or large bowl, cream butter, and sugar on high speed until fluffy and light in color, about 4 minutes.
Lower speed to medium, and add almond extract and eggs, one at a time.
On low speed, slowly add in sifted cake and almond flour until just barely incorporated, scraping down the bowl halfway through.
Slowly stream in heavy cream until mixed, about 30 seconds. Scrape down the bowl and resume mixing for another 30 seconds.
Pour the cake batter into prepared pan and place in a cold oven and bake at 325F for 1 hour and 20 minutes, until deeply golden brown and a toothpick inserted comes out mostly clean with a few moist crumbs attached.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Allow the cake to cool in the pan for 15 minutes. Remove the cake from the pan and cool fully for about 30 minutes.
Serve plain or with whipped cream and fresh berries.
Almond Pound Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1/2 cup Sliced almonds
- 1 1/2 cups Unsalted butter room temperature
- 2 3/4 cups Granulated sugar
- 1 1/2 tablespoons Almond extract
- 6 large Eggs room temperature
- 2 1/4 cups Cake flour sifted
- 3/4 cup Almond flour sifted
- 1 cup Heavy whipping cream room temperature
Instructions
- Start with the oven rack in the middle position. Do not preheat.
- Generously spray a 12-cup Bundt pan with nonstick baking spray. Evenly scatter sliced almonds on the bottom and sides of the pan (many will fall to the bottom, that's ok)
- In a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 4 minutes.
- Lower speed to medium, and add almond extract and eggs, one at a time.
- On low speed, slowly add in sifted flours until just barely incorporated, scraping down the bowl halfway through.
- Slowly stream in heavy cream until mixed, about 30 seconds. Scrape down bowl and resume mixing for another 30 seconds.
- Pour batter into prepared pan and place in a cold oven and bake at 325F for 1 hour and 20 minutes, until deeply golden brown and an inserted skewer comes out mostly clean with a few moist crumbs attached.
- Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.
- Serve plain or with whipped cream and fresh berries.
- Cake can be stored for up to three days in an airtight container.
Notes
Storage
Airtight Container: Store your Almond Pound Cake in an airtight container at room temperature. It will stay fresh and moist for up to three days. Freezing: If you want to extend the shelf life, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to three months. Just make sure to thaw it at room temperature before indulging once again.Nutrition
Recipe Tips
- Cake may rise above the pan’s edge during baking (but won’t spill over), but will shrink back down once cooled.
- Be sure to sift both of the flours before adding to the batter. We want that batter nice and smooth boos.
- Room temp ingredients are key. Take your eggs and heavy whipping cream out of the refrigerator for at least 45 minutes before starting the recipe.
- Don’t overmix the batter once you’ve added the flours. Just mix until the flours are just incorporated, and then stop that mixer.
Recipe Help
For sure boos! You can use a regular 9×13-inch pan or two 9-inch round pans. For individual almond cakes, make mini bundt cakes. Just adjust the baking time accordingly. Keep an eye on the cake and use the skewer test to determine when it’s done.
More Pound Cake Recipes
- Brown Sugar Pound Cake
- Caramel Apple Pound Cake
- Cream Cheese Pound Cake Recipe
- Creme Brulee Pound Cake
- Eggnog Cake
- Brownie Swirl Pound Cake
- Peach Pound Cake
- Coconut Pound Cake
- 35 Pound Cake Recipes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
pinterest 
facebook 
twitter 
email
If you love an almond croissant, this is your pound cake! So moist with amazing flavor. Will definitely make again.
Thanks, doll!
Hey there! Could I substitute almonds for pistachio? Thank you!
Yes you can.
I tried your recipe yesterday and it came out perfectly. Lovely crumb, and oh so yummy!
Thank you for sharing! This is definitely a keeper.
Wonderul! I’m so so glad you enjoyed it!
Another amazing recipe! Love how flavorful and moist that cake is. Thanks for the recipe!
This cake was absolutely so good! I love how heavy and delicious the cake and crumbs were! Perfect!
This cake is a delightful slice of heaven! Moist, nutty, and perfectly balanced, it’s a scrumptious treat that never disappoints!
This almond pound cake turned out perfectly! Loved the texture and almondy flavor.
Hey there! Just wanted to drop by and say that your almond pound cake recipe is an absolute winner! The texture is incredibly moist and the almond flavor really shines through. It’s the perfect balance of sweetness, and I couldn’t resist having a second slice. Thanks for sharing this delightful treat – it’s definitely going into my recipe rotation!