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Almond Pound Cake

Prep Time 15 minutes
Cook Time 30 minutes

This simple pound cake is everyone’s favorite.

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This simple pound cake is everyone’s favorite. I like to serve with a dried fruit compote, but you can serve with whipped cream. The almond flavor comes from the extract so don’t leave it out. This makes 3 cakes, but don’t worry, they freeze well.

Ingredients

Servings 12 servings
  • 4 cups cake flour
  • 1 ¾ teaspoon baking powder
  • ¾ teaspoon regular salt
  • 4 sticks (2 cups) unsalted butter or vegan butter room temperature
  • 3 cups superfine sugar *
  • 8 eggs
  • ¾ cup whole milk or non-dairy creamer or soymilk for low-fat version
  • 2 teaspoons almond extract
  • ½ teaspoon vanilla extract
Instructions

Nutritional Facts

Nutrition Facts
Almond Pound Cake
Amount per Serving
Calories
397
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
111
mg
37
%
Sodium
 
256
mg
11
%
Potassium
 
107
mg
3
%
Carbohydrates
 
81
g
27
%
Fiber
 
1
g
4
%
Sugar
 
51
g
57
%
Protein
 
9
g
18
%
Vitamin A
 
184
IU
4
%
Calcium
 
76
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Preheat oven to 350℉. Line 3 loaf pans with parchment paper and lightly grease with cooking spray.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • In a mixer, beat butter/margarine until light and fluffy and then add the sugar on low speed until smooth, about 3 minutes. Increase the speed to medium and add eggs, 1 at a time, beating until blended and scraping the bowl throughout the process.
  • In a small bowl, mix the milk/creamer, almond extract, and vanilla together. Reduce the speed of the mixer to low and alternately add the flour mixture wand the milk mixture to the creamed butter/margarine mixture, beginning and ending with the flour mixture. Mix until blended; do not over mix.
  • Divide the batter equally among the prepared pans and bake until a tester is clean, about 30 minutes. Let cool about 10 minutes. Take out of pans and cool completely.
  • Serve pound cake with dried fruit compote.

Notes

*To make superfine sugar, if you cannot find it at your local market: 1 cup plus 2 teaspoons of white sugar in the food processor for 30 seconds. This gives you one cup of superfine sugar
Makes 3 loaf cakes

 

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Mike Sr.
Mike Sr.
7 months ago

What size loaf pan is recommended for this recipe?

tamarg
Editor
tamarg
6 months ago
Reply to  Mike Sr.

An average size is great, like 8 inches

Rachel Hamberger
Rachel Hamberger
7 months ago

Can this cake be made with almond flour, instead of cake flour?

tamarg
Editor
tamarg
6 months ago

I am not sure, it's hard to just do a 1:1 swap but it might work

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