Almond pound cake has a way of making any day feel special. It’s rich, buttery, and perfectly moist, with just the right hint of almond that makes every bite unforgettable.
If you love a cake that’s soft on the inside with a lightly crisp, golden crust, this is the one to bake.
It’s simple, classic, and incredibly satisfying—whether you enjoy it as an afternoon snack, with your morning coffee, or as a sweet ending to dinner.
What I love most about this cake is how easy it is to make. No fancy techniques, no complicated steps—just basic ingredients coming together to create something truly delicious.
The almond flavor isn’t overpowering; it’s subtle, warm, and pairs beautifully with the buttery richness of the cake.
You can serve it as is, dust it with powdered sugar, or even top it with some fresh berries if you’re feeling fancy.
If you’ve never made pound cake before, don’t worry. I’ll walk you through every little detail, so you get that perfect soft crumb and golden crust just like in the best bakeries. Let’s get straight to it!
Moist Almond Pound Cake Recipe
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 4 large eggs, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120ml) whole milk, at room temperature
- ½ cup (50g) finely ground almonds (almond flour)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9×5-inch (23x13cm) loaf pan with butter, then line it with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment as well.
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer fitted with a paddle attachment. Beat for about 3-4 minutes on medium-high speed until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla and almond extracts. The batter may look slightly curdled at this stage, but this is normal.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and finely ground almonds.
- Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts (starting and ending with the dry ingredients). Mix just until combined—do not overmix. Scrape down the bowl to ensure everything is evenly incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the center of the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top is browning too quickly, loosely tent it with aluminum foil after 40 minutes.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely.
- Slice and enjoy as is, or pair with tea, coffee, or a dusting of powdered sugar for an elegant touch.
How Do You Make Almond Pound Cake From Scratch?
Almond pound cake is easy to make if you follow the right steps. A few simple tricks can help you get the best texture and flavor.
- Use Quality Ingredients: Fresh butter, eggs, sugar, and flour make a huge difference in taste.
- Cream Butter and Sugar Well: Beat them together until light and fluffy to get a soft, tender cake.
- Add Eggs One at a Time: This keeps the batter smooth and prevents curdling.
- Measure Flour Correctly: Too much flour makes the cake dry. Use the spoon-and-level method instead of scooping.
- Alternate Dry and Wet Ingredients: Add flour and milk in parts, starting and ending with flour, for a smooth batter.
- Use Both Almond and Vanilla Extracts: This creates a balanced, rich flavor.
- Prepare the Pan Properly: Grease and flour the pan well to avoid sticking.
- Bake at the Right Temperature: 325°F (163°C) is ideal. Too hot, and the cake will be dry; too low, and it may be undercooked.
- Don’t Overmix the Batter: Overmixing makes the cake dense. Mix just until combined.
- Let the Cake Cool Properly: Allow it to cool in the pan for 15 minutes before transferring to a rack.
Can I Use Almond Flour Instead Of All-Purpose Flour In Pound Cake?
Swapping all-purpose flour for almond flour changes the cake’s texture, so a few adjustments are needed.
- Almond Flour Makes the Cake More Crumbly: Since almond flour has no gluten, the cake won’t have the same structure.
- It Absorbs More Moisture: You may need to reduce the amount of almond flour slightly or add an extra egg to hold the cake together.
- A Blend Works Better: Mixing almond flour with all-purpose flour helps maintain texture while adding a nutty flavor.
- Baking Time May Change: Almond flour browns faster, so cover the top with foil if it gets too dark.
- Expect a Softer Texture: The cake will be more delicate, but it will also be rich and moist.
What’s The Best Way To Enhance The Almond Flavor In Pound Cake?
Almond flavor should be bold but not overpowering. Here’s how to enhance it:
- Use Almond Extract: Just 1 to 1.5 teaspoons give the best almond taste without being too strong.
- Add Finely Ground Almonds: Mixing finely ground almonds into the batter boosts both flavor and texture.
- Sprinkle Sliced Almonds on Top: This adds crunch and an extra nutty taste.
- Use Almond Butter: Replacing some of the butter with almond butter makes the flavor richer.
- Try an Almond Glaze: Drizzling the cake with a simple almond glaze after baking intensifies the taste.
Can I Make Almond Pound Cake Without Eggs?
Yes, you can make almond pound cake without eggs by using simple substitutes that keep the cake moist and soft. Here are some of the best options:
- Unsweetened Applesauce: Use ¼ cup for each egg. It adds moisture and a slight sweetness.
- Plain Yogurt: Replace each egg with ¼ cup of yogurt for a soft texture.
- Mashed Bananas: Use ¼ cup of mashed ripe banana instead of one egg. It gives a slight banana flavor.
- Flaxseed Meal: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes until it thickens.
- Silken Tofu: Blend ¼ cup of silken tofu until smooth and use it as an egg replacement. It helps maintain the cake’s structure.
How Do I Prevent My Pound Cake From Being Dry?
A dry pound cake can be disappointing, but with the right techniques, you can keep it moist and rich.
- Measure Ingredients Properly: Too much flour makes the cake dry. Use the spoon-and-level method instead of scooping directly from the bag.
- Use Room-Temperature Ingredients: Cold butter and eggs don’t mix well, leading to a dense texture.
- Don’t Overmix: Mixing too much develops gluten, making the cake tough. Mix just until everything is combined.
- Add Enough Fat: Butter or oil helps keep the cake moist. Reducing fat makes it dry.
- Bake at the Right Temperature: Too high, and the cake will dry out. Keep the oven at 325°F (163°C).
- Check for Doneness Early: Insert a toothpick in the center. If it comes out with a few moist crumbs, it’s ready.
- Store Properly: Wrap the cake in plastic wrap once cooled to lock in moisture.
Should I Refrigerate Almond Pound Cake Or Keep It At Room Temperature?
Storing your almond pound cake the right way keeps it fresh and soft for longer.
- Room Temperature: If you plan to eat it within 2-3 days, keep it wrapped in plastic wrap or in an airtight container on the counter.
- Refrigeration: If storing for up to a week, wrap it tightly and refrigerate. Bring it to room temperature before serving for the best taste.
- Freezing: Wrap individual slices or the whole cake in plastic wrap, then in foil. Store in the freezer for up to 3 months. Thaw at room temperature before eating.
Can I Make Almond Pound Cake Gluten-Free?
To create a gluten-free almond pound cake:
- Use Almond Flour: Almond flour is naturally gluten-free and adds a moist, rich texture.
- Incorporate Gluten-Free Flour Blends: Combine almond flour with a gluten-free all-purpose flour for better structure.
- Add Binding Agents: Ingredients like xanthan gum help improve texture and prevent crumbling.
- Check All Ingredients: Ensure baking powder and extracts are certified gluten-free.
Why Did My Pound Cake Sink In The Middle?
A sunken pound cake can be frustrating, but it usually happens due to a few common mistakes.
- Overmixing the Batter: Mixing too much adds excess air, making the cake rise too fast and then collapse.
- Incorrect Oven Temperature: Baking at a temperature that’s too low can prevent the cake from setting properly. Always preheat your oven and use an oven thermometer if needed.
- Opening the Oven Door Too Early: If the cake hasn’t set yet, sudden exposure to cool air can cause it to sink.
- Too Much Baking Powder or Baking Soda: Adding too much can cause the cake to rise too quickly and then fall. Use the exact amount in the recipe.
- Underbaking: If the cake is not fully baked in the center, it will collapse as it cools. Always check with a toothpick; it should come out clean or with a few dry crumbs.
How Do I Get A Perfect Golden Crust On My Pound Cake?
A golden crust gives the cake a beautiful finish and a slightly crisp edge. Here’s how to get it right:
- Use Butter and Sugar Properly: Creaming butter and sugar well creates a fine texture and helps with browning.
- Choose the Right Pan: A light-colored metal pan distributes heat evenly, while a dark pan may brown the cake too quickly.
- Don’t Skip the Egg Wash Trick: Brushing a thin layer of beaten egg on top before baking enhances the golden color.
- Bake at the Right Temperature: Baking too high burns the top, while too low prevents browning. 325°F (163°C) is usually perfect.
- Use a Little Extra Butter: Lightly greasing the pan with butter instead of oil helps achieve a golden crust.
- Let It Cool in the Pan for a Few Minutes: Removing the cake too soon can make the crust softer instead of crisp. Let it sit for 10-15 minutes before transferring to a rack.
Can I Freeze Almond Pound Cake For Later?
To freeze almond pound cake properly:
- Cool Completely: Let the cake reach room temperature to prevent condensation.
- Wrap Tightly: Use plastic wrap followed by aluminum foil to avoid freezer burn.
- Slice Before Freezing: Cut into portions if you want to thaw small servings.
- Label and Date: Mark the packaging with the freezing date for freshness.
- Store Flat: Place the cake on a flat surface in the freezer to maintain shape.
What’s The Best Pan Size For Baking Almond Pound Cake?
Choosing the right pan ensures even baking:
- 9×5-Inch Loaf Pan: This is the standard size for pound cakes.
- Bundt Pan: Creates an elegant shape and bakes evenly.
- Fill Properly: Fill the pan no more than two-thirds full to prevent overflow.
- Use Light-Colored Metal Pans: These promote even baking and prevent excessive browning.
Why Is My Pound Cake Dense And Heavy Instead Of Light And Fluffy?
If your cake turns out too heavy, these might be the reasons:
- Overmixing the Batter: Too much mixing develops gluten, making the cake dense.
- Not Enough Air in Butter: Cream the butter and sugar until light and fluffy for a better rise.
- Too Much Flour: Always measure flour correctly to avoid a dry, heavy texture.
- Low Oven Temperature: A low heat setting can prevent proper rising.
- Skipping Baking Powder: Even though pound cake doesn’t need much, a little helps with lightness.
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