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
Evenly scatter sliced almonds on the bottom and sides of the pan (many will fall to the bottom, but that's ok)
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In a stand mixer or large bowl, cream butter, and sugar on high speed until fluffy and light in color, about 4 minutes.
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Lower speed to medium, and add almond extract and eggs, one at a time.
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Slowly add in sifted cake and almond flour until just barely incorporated, scraping down the bowl halfway through.
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Slowly stream in heavy cream until mixed, about 30 seconds. Scrape down the bowl and resume mixing.
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Bake at 325F for 1 hour and 20 minutes, until deeply golden brown and a toothpick inserted comes out mostly clean.
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Allow the cake to cool in the pan for 15 minutes. Remove the cake from the pan and cool fully for about 30 minutes.
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Serve plain or with whipped cream and fresh berries.
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