Almond Pound Cake

5 from 7 votes

Y'all, get ready to indulge in the heavenly flavors of a classic Southern treat—Almond Pound Cake! This moist and decadent dessert is a true delight, offering a perfect blend of almonds and buttery goodness.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dessert

Cuisine: American, Southern

Servings: people

Calories: 957kcal

Author: Jocelyn Delk Adams

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 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.

Notes

Note: Cake may rise above the pan's edge during baking (but won't spill over), but will shrink back down once cooled.

Nutrition