Rich, buttery Almond Pound Cake loaded with almond flavor. Made in an easy bundt cake topped with a drizzle of almond icing!
Aimee’s Recipe Notes
There is a rarely a time when I don’t have slices of pound cake stuffed in my freezer. I love to keep a stash on hand for a quick dessert, adding whipped cream and fresh berries.
Today’s almond pound cake is so dreamy. A tender, buttery crumb loaded with rich almond flavor. If you’re like me and add almond extract to everything, this cake is for you!
I baked it up in a bundt cake for the perfect presentation, but you can use loaf pans if you prefer. You’ll just need to adjust baking time.
After years of testing various pound cake recipes, the magic is in the balance of butter, sugar, and flour! If you ever watched Steel Magnolias, you know what I’m talking about, haha!
xo,
Ingredients for Almond Pound Cake
There are a few key ingredients to baking pound cake. Be sure to scroll all the way down to the recipe card for the full list with measurements.
- Unsalted Butter- I prefer baking with unsalted butter. However you can use salted butter, just reduce the amound of salt in the recipe. Be sure to use my guide on how to soften butter quickly for tips and tricks!
- Granulated Sugar- This will sweeten the cake and helps create a tender crumb when properly creamed with the butter!
- All-Purpose Flour- My classic 7 Up pound cake recipe uses cake flour, but today’s version uses all-purpose to help you stay on budget! No extra ingredients needed from the grocery store.
- Large Eggs- Allow your eggs to come to room temperature with the butter to help them blend more smoothly!
- Almond Extract- The key to adding almond flavor to the cake and the icing on top!
Recipe Tips and Tricks
Grease the bundt cake pan- I use a 12-cup bundt cake (you can use larger, not smaller). Be sure to get in every crevice. Use a good baking spray with flour, or try my homemade cake release.
Room Temperature- Using ingredients that have come to room temperature allows the cake to blend smooth, without having to over-mix.
Icing Tips- Use a whisk to blend the powdered sugar, milk, and almond extract. Keep whisking until smooth. If you want it thicker like “Nothing Bundt Cake” use less milk and more powdered sugar.
Storage- Keep almond pound cake in a cake server at room temperature for up to one week.
Freeze- As I mentioned, I love to freeze pound cake. Whether you choose to freeze the whole cake or slices, use my tips on how to freeze cake for best results.
Add loads of citrus flavor and make my Orange Pound Cake recipe next!
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Almond Pound Cake Recipe
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons almond extract
- 1 cup whole milk
For the Icing
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1 ½ Tablespoons whole milk
- 2 Tablespoons sliced almonds, for garnish
Instructions
- Preheat the oven to 350 degrees F. Generously grease a 12-cup bundt pan with shortening, baking spray with flour, or my homemade cake release. Set the pan aside.
- In a large bowl, combine the flour, baking powder, baking soda, and kosher salt. Whisk until mixed, set it aside.
- In a large mixing bowl, beat the granulated sugar with the softened butter until light and fluffy, about 3-4 minutes. Add in eggs, one at a time, until smooth. Blend in the vanilla and almond extracts.
- Alternate beating in the dry ingredients and milk until everything has been incorporated (I do about 3 additions). Beat just until blended, the batter should be thick and smooth.
- Pour batter into the prepared bundt pan. Bake for 50-55 minutes or until a toothpick poked into the middle of the cake comes out clean with crumbs. Allow the cake to cool in the pan about 15 minutes before inverting it onto a large cake platter. Allow to cool completely.
- In a small bowl, whisk together the powdered sugar, almond extract, and milk. Stir until smooth. Drizzle the icing over the top of the cooled cake slowly, allowing it to run down the sides. Top with sliced almonds.
Notes
- Whole milk works great for today’s cake recipe, but buttermilk and 2% were also tested with delicious results.
- Almond- for stronger almond flavor, omit the vanilla extract and use more almond extract.
- Storage- Keep cake covered at room temperature for up to one week.
- Freeze- use my guide on how to freeze cake for best results!
I have both bundt pan & loaf pan, but will this batter fit fine in a loaf pan or is it too much? I want to use loaf pan. If it fits fine, how much time for baking being it’s a different size/shape pan? Seems pretty decent recipe based on ingredients. Just making sure before I bake this. Can’t wait to try it.