Y’all, get ready to indulge in the heavenly almond flavor of a classic Southern treat—Almond Pound Cake! This moist and delicious cake is a true delight, offering a perfect blend of crunchy almonds and buttery goodness. Whether you’re hosting a family gathering or simply treating yourself, this recipe is sure to become a favorite. With its tender crumb and golden crust, this Almond Pound Cake embodies the heart and soul of Southern baking.
Why you’ll love this Recipe
There are so many reasons why you’ll fall head over heels for this delicious pound cake.
- The combination of almonds and butter creates a yummy blend of flavors.
- Each bite is a harmonious blend of nuttiness and sweetness.
- This cake is moist, tender, and oh-so-satisfying.
- Enjoy it plain or fancy it up with whipped cream and fresh berries, it’s a showstopper on any dessert table.
- It’s a breeze to make, requiring just a handful of ingredients you likely already have in your pantry.
Almond Pound Cake Ingredients
Let’s look at the key ingredients you will need to make this delicious dessert.
- Sliced Almonds: These delicate and crunchy almonds not only add a beautiful touch to the cake’s appearance but also infuse it with a subtle nuttiness. They provide a delightful contrast to the tender crumb, making each bite an absolute delight.
- Unsalted Butter: Creamed together with sugar, it creates a fluffy and light texture, giving the cake its signature richness.
- Granulated Sugar: It not only adds sweetness but also contributes to the cake’s moistness and tenderness.
- Almond Extract: Just a hint of almond extract adds a delightful aroma and enhances the nutty flavors in the cake. It’s like a little touch of magic!
- Eggs: These protein-packed beauties provide structure, moisture, and richness to our Coconut Pound Cake. Be sure to use room-temperature eggs for the best results.
- Cake Flour: This type of flour is lower in protein than all-purpose flour and gives this pound cake a more delicate, tender crumb. If you don’t have cake flour, measure out the flour and remove two tablespoons of flour from each cup.
- Almond Flour: Made from finely ground almonds, this flour adds an extra boost of nuttiness and richness to our cake. Sifted for a smooth texture, it blends seamlessly with the other ingredients.
- Heavy Whipping Cream: The creaminess of heavy whipping cream makes this cake unbelievably moist and luscious.
How To Make Almond Pound Cake
Start with the oven rack in the middle position. Do not preheat.
Generously spray a 10-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.
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.
Storing Almond Pound Cake
If you manage to resist devouring the entire Almond Pound Cake in one sitting (kudos to you!), here are some storage guidelines to ensure it stays fresh:
- 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.
Remember, the key to preserving the cake’s texture and flavor is sealing it away from any air exposure.
Almond Pound Cake Recipe Variations
While this Almond Pound Cake is absolutely delicious recipe on its own, sometimes we all like to add a personal touch. Here are a few ideas for customizing your cake:
- Tropical Twist: For an extra burst of tropical flavor, you can add shredded coconut to the batter. About 1/2 to 1 cup should do the trick. It’ll take your taste buds on a sunny vacation!
- Citrus Zest: If you’re a fan of citrusy delights, consider adding a tablespoon of lemon or orange zest to the batter. It’ll add a refreshing twist and brighten up the flavors.
- Glaze it Up: For a touch of elegance, you can drizzle a simple glaze over the cooled cake. Mix powdered sugar with a bit of lemon juice or milk until you reach your desired consistency. The glaze will add a lovely sheen and a hint of sweetness.
Feel free to get creative and let your imagination run wild. After all, baking is all about expressing yourself and enjoying the process!
- 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 incorporating them into the batter. This will ensure a smooth texture and prevent any lumps.
- Room temperature ingredients are key for a smooth and well-incorporated batter. Take your eggs and heavy whipping cream out of the refrigerator for at least 30 minutes before starting the recipe.
- Don’t overmix the batter once you’ve added the flours. Overmixing can lead to a dense and tough cake. Mix until the flours are just incorporated, and then stop.
- Allow the cake to cool completely before removing it from the pan. This will prevent it from falling apart and ensure a clean release.
Almond Pound Cake FAQs
Sweetened shredded coconut will work just as well. It’ll add a touch of sweetness and create a beautiful golden crust on the cake. You can also use them together for the best of both worlds.
While you can use salted butter, it’s best to stick with unsalted butter in this recipe. It allows you to have better control over the overall saltiness of the cake.
Cake flour is best for achieving that tender crumb we all love. However, if you don’t have cake flour on hand, you can make a substitute by combining 1 cup of all-purpose flour with 2 tablespoons of cornstarch. Sift it well before using it in the recipe.
Absolutely! While the Bundt pan gives the cake its iconic shape, 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 of the best pound cake recipes!
- The Most Luscious Brown Sugar Pound Cake Recipe
- Caramel Apple Pound Cake
- Cream Cheese Pound Cake Recipe
- Brownie Swirl Pound Cake
- Peach Pound Cake
*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)!!
Almond Pound Cake
- 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
- Start with the oven rack in the middle position. Do not preheat.
- Generously spray a 10-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.
- Note: Cake may rise above the pan’s edge during baking (but won’t spill over), but will shrink back down once cooled.