Almond Pound Cake

Deliciously moist and incredibly flavorful, this almond pound cake is a great breakfast, dessert or afternoon pick-me-up. It comes together quickly and easily, with just a few standard ingredients plus a tasty topping of fresh raspberries and whipped cream. Here’s how to make it.

Ingredients for Almond Pound Cake

Laura Scherb for Taste of Home

• Butter: Make sure your butter is softened but not melted.
• Confectioners’ sugar: When creamed with butter, confectioners’ sugar gives this pound cake its tender, melt-in-your-mouth texture.
• Eggs: Your eggs should be at room temperature before using; they’ll blend better.
• Almond extract: A hint of almond extract enhances the nutty flavors in this cake.
• All-purpose flour: Learn how to accurately measure flour so you don’t add too much or too little.
• Salt: Salt helps to balance the sweetness of almond pound cake.
• Fresh raspberries and whipped cream (optional): While optional, fresh fruit and a dollop of whipped cream take this cake to the next level.

Directions

Step 1: Cream the ingredients

Laura Scherb for Taste of Home

Preheat the oven to 325°F. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy (about five minutes).

Step 2: Combine with other ingredients

Laura Scherb for Taste of Home

Add the eggs, one at a time, beating well after each addition. Beat in the extract. Combine the flour and salt and gradually add to the creamed mixture. Beat until just combined.

Editor’s Tip: Once you’ve added the flour, don’t over-mix the batter as this can lead to a dense, tough texture.

Step 3: Transfer to pans and bake

Laura Scherb for Taste of Home

Transfer to two greased 8×4-inch loaf pans. Bake 60 to 70 minutes or until a toothpick inserted in the center comes out clean.

Editor’s Tip: Grease the pan well, even nonstick pans.

Step 4: Prepare to serve

Laura Scherb for Taste of Home

Cool for 10 minutes before removing them to wire racks. Serve with raspberries and whipped cream if desired.

Laura Scherb for Taste of Home

Almond Pound Cake Variations

• Add citrus to the batter: A little lemon and/or orange zest pair well with the other flavors in this cake.
• Sprinkle with almonds: Scatter sliced almonds on the bottom and sides of the pan before baking.
• Sift powdered sugar on top: A dusting of powdered sugar ramps up the sweetness.
• Serve with ice cream: We love eating this pound cake with a scoop of vanilla ice cream. Yum.

How to Store Almond Pound Cake

Wrap any leftover cake in foil and keep it at room temperature. It’ll last for up to three or four days.

Can I make almond pound cake ahead of time?

Yes, this cake can be made one day ahead. Store airtight at room temperature.

Almond Pound Cake Tips

Laura Scherb for Taste of Home

How can I make sure my almond pound cake has the right texture?

Use room-temperature ingredients for the smoothest possible batter. Don’t overmix the batter once you’ve added the flour and allow the cake to cool completely so it doesn’t fall apart.

How do I know when this cake is done?

Insert a toothpick or paring knife in the center of the cake. The cake is done if it comes out clean. If not, let it bake for a couple more minutes and try again.

Can I double this almond pound cake recipe?

Yes, but treat it as two different batches. Don’t try to double the ingredients in one batch.