This almond pound cake recipe is a keeper. It's subtly nutty, very tender, and not too sweet. It has a crispy, almost meringue like top, and a wonderful almond aroma. If you're a fan of almond desserts, this almond pound cake will be your new favorite tea cake!
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.
This recipe is a two-egg pound cake recipe, so you do not have to bankrupt your egg supply to make it 🙂
How do you make an almond pound cake?
Preheat the oven to 350F. Line and spray a loaf pan with parchment paper and baking spray.
In the bowl of a stand mixer, beat the butter and sugar on medium-high for 5 minutes, until very light and fluffy. I set a timer for 5 minutes and let my machine run. Once the butter/sugar is combined, scrape down the bowl with a flexible spatula, add in your eggs, milk, and almond extract, and mix to combine for about 30 seconds.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt. Add in the dry ingredients in thirds.
Optional: sprinkle about 3 tablespoons of turbinado or demerara sugar on top of the batter before it goes in the oven.
Pour into the prepared pan and pop into the oven.
Bake for 1 hr.
Let cool and serve!
Why does it take one hour for a pound cake to cook?
Because this is a thick, liquidy batter, there is a lot of batter to cook evenly. When you are baking with something that is higher in volume and more liquidy - like a cake or a cheesecake - you should cook it a lower temp and a longer time, so that the inside cooks at the same rate as the outside and you do not burn it. If you tried to raise the temp and cook it faster, the insides would not come to the ideal temperature at the same rate as the outside, and you'll end up with a burnt outside and raw middle.
If you were cooking something with a lower volume of batter, such as cupcakes, it takes less time to cook evenly, so you can ramp up the temp to 375 and cook in about 20-25 minutes.
📖 Recipe
Almond Pound Cake
Ingredients
- ¾ cup of butter room temperature
- 1 ½ cups of granulated sugar
- 2 eggs room temperature
- ½ cup of whole milk
- 1 teaspoon of almond extract
- 1 ½ cups of all-purpose flour
- ½ cup of almond flour
- 1 teaspoon of kosher salt
- ¾ teaspoon of baking powder
- Optional: turbinado 2-3 packets of Sugar in the Raw, or demerara sugar for the top of the pound cake - a crunchy sugar
Instructions
- Preheat oven to 350F. Line and spray a loaf pan with parchment paper
- In the bowl of a stand mixer, beat the butter and sugar on medium-high for 5 minutes, until very light and fluffy. I set a timer for 5 minutes and let my machine run. Once the butter/sugar is combined, scrape down the bowl, add in your eggs, milk, and almond extract, and mix to combine for about 30 seconds.
- In a medium bowl, combine the dry ingredients: flour, baking powder, salt. Add in the dry ingredients in thirds.
- Pour into the prepared pan and pop into the oven.
- Bake for 1 hr.
- Let cool and serve!