A classic, rich pound cake with TONS of almond flavor!
Almond Pound Cake
Yields: 1 Loaf
Total Time: 1 hr. 40 min
Prep Time: 20 min
Cook Time: 1 hr. 20 min
- 8 oz. unsalted butter at room temperature (2 sticks), plus additional for greasing the pan
- 8 oz. granulated sugar (approximately 1 cup)
- 1 Tbsp. almond extract
- ½ tsp vanilla extract
- 8 oz. eggs at room temperature (4 large eggs)
- 8 oz. cake flour (approximately 2 cups), plus additional for flouring the pan
- ½ tsp salt
- ½ tsp baking powder
- 1 cup powdered sugar
- 1 tsp almond extract
- 2 Tbsp. water
- ¼ cup almonds, chopped
- Preheat the oven to 300 degrees Fahrenheit.
- Prepare an 8 inch x 4 inch loaf pan: Grease with softened butter and flour the pan, making sure the sides and bottom are completely covered. Line the bottom with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, beat the butter for 1 minute on medium high speed.
- Add the sugar and beat for 4 minutes on medium high speed.
- Add the almond extract and vanilla extract.
- Add the eggs (one at a time) beating on medium speed until the ingredients are well incorporated (mixture may look curdled).
- In a separate bowl, whisk the flour, salt, and baking powder together.
- Add the flour mixture to the wet ingredients and beat on low until combined, scrapping down the sides of the bowl as needed.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Once done, place the pan on a wire rack to cool for 5 minutes.
- Remove the cake from the pan and leave on the wire rack to cool completely.
- Meanwhile, make the glaze by whisking together the powdered sugar, almond extract, and water.
- After the cake has cooled completely, drizzle on the glaze and top with chopped almonds.
- Store tightly covered at room temperature for up to 4 days or in the refrigerator for a week.
Ahhh pound cake. I first fell in love with pound cake at James Madison University when Starbucks opened up inside the library I lived in (#teamcarrier). With Starbucks more than a 5 second walk away, I decided to try my hand at this classic recipe, adding one of my favorite flavors – almond.
Pound cake is named for the amount of ingredients it contains ( 1 lb. butter, 1 lb. sugar, 1 lb. eggs, 1 lb. flour). So that’s what we’ll be using today. Actually, we’ll be using half those ingredients.. guess it should be called 1/2 pound cake? We will also be using almond extract, vanilla extract, salt, and a bit of baking powder to increase the leavening.
This cake is made using the creaming method – beating butter and sugar together until light and fluffy:
Now we need to add the most important ingredient… almond extract! And lots of it – 1 whole tablespoon. I also add some vanilla for good measure 😉
Then the room temperature eggs are added (one at a time) and beaten until incorporated. Now is also a good time to scrape down the bowl with a handy dandy spatula.
After this step, it may look like the mixture has curdled slightly – don’t fret! It will come back together after adding the flour. Why does this curdling occur? The fat in the butter and egg yolks does not get along with the water in the butter and egg whites – just like oil and vinegar. By using eggs at room temperature and adding them slowly to the butter mixture, we are attempting to create a stable emulsion (dispersion of water droplets in the fat), which will allow everything to mix together in harmony. As you can see in my picture below, I obviously failed at this… Since we are going to be adding dry ingredients, a broken emulsion is not a big deal.
Lightly whisk the flour, salt, and baking powder together in a separate bowl. Add this to the “broken” batter and beat until everything is incorporated – make sure you start the mixer on low to avoid a flour explosion.
See, there was nothing to worry about!
This is one of my favorite batters of all time.
Add this batter to a prepared loaf pan. To prepare your pan:
- Lightly grease the bottom and sides with softened butter
- Add a few tablespoons of flour and shake it around the pan until it is completely covered (I usually do this over the sink to contain the mess)
- Discard any extra flour
- Trace and cut out parchment paper to lay on the bottom of the pan.
I know this seems like a lot of work, but I highly recommend this step – there is nothing worse than a beautiful creation getting stuck in the pan. This will ensure you have perfect de-panning every time!
Bake this low and slow at 300 degrees Fahrenheit for approximately 1 hour and 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Allow the pound cake to cool on a wire rack for 5 minutes.
Then remove from the pan to cool completely.
Glaze time! The ingredients are powered sugar, almond extract, and a little bit of water. I also chop up some almonds to add on top.
Just whisk the ingredients together (sans chopped almonds). Feel free to add more/less water depending on how thick you’d like the glaze to be.
Drizzle this over the cake and top with almonds.
Now it’s ready to slice and serve! Best breakfast ever. I usually toast this in the oven or warm it up in the microwave. I hope you enjoy this simple, classic recipe as much as I do!