Almond Pound Cake

This Almond Pound Cake is one of our family's favorite dessert recipes. Passed down from my mom to me, it's a tried-and-true cake that's simple to make. With about 10 ingredients, it's a treat everyone will think you bought from a bakery!

Growing up in the South, pound cake was in our house every week of the year! We would always make it from scratch because it's a simple recipe with minimal prep time (just 10 minutes). This Almond Pound Cake is my mom's recipe that she's developed from our famous family poundcake recipes. We make it all the time for family parties and gatherings.

The key to making a good pound cake is to use heavy cream to keep the texture moist and dense. We also use double almond flavor in the batter with almond paste and almond extract for that extra almond goodness!

It's a dessert that's gone in the blink of an eye! If you love a simple sweet treat be sure to also try our Lemon Blueberry Pound Cake and Strawberry Pound Cake.

Why You'll Love this Recipe

• Easy to make cake that anyone can make! The beauty of pound cake is that it's simple to prepare. My mom's recipe is tried-and-true. The heavy cream ensures a moist texture every single time.
• Restaurant-quality dessert! In fact, we used to served this pound cake at our restaurant from time to time, it was always a crowdpleaser.
• Comforting treat for any gathering. We love to take this to family gatherings, picnics, church functions - it's easy to transport and everyone loves it.

Laura Ashley's Tip: This Almond Pound Cake is great any time of the year. In the spring and summer, we love to serve it with fresh fruit and whipped cream. In the fall and winter, we love to warm it through and add some more almonds and ice cream!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake

• Salted butter: We love salted here since it brings out the sweetness of the cake batter.
• Granulated sugar: Sweetens the cake batter.
• Large eggs: Binds the ingredients together and gives the cake it's dense texture.
• All-purpose flour: The foundation of the cake, providing structure and stability.
• Heavy whipping cream: The secret to all of my mom's pound cake recipes, this adds a creaminess and moist texture to every bite.
• Almond extract: One of the 3 almond flavored ingredients in this dessert, the extract has a concentrated, sweet flavor we all love.
• Cream cheese: Helps to make this cake fail-proof, it makes for a decadent, and rich bite.
• Almond paste: One of the two key ingredients for the rich almond flavor. This can be found in the baking aisle.

Glaze

• Powdered sugar: The base of any glaze.
• Almond extract: Adds another kiss of almond flavor.
• Milk: Thins or thickens the icing perfectly.
• Toasted almonds: To garnish the cake for a nutty and crunchy top and extra almond flavor!

Tools You'll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Tube Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Almond Pound Cake

1. Preheat the oven to 325ºF. Butter and line a tube pan with parchment paper. 
2. In a large bowl with an electric mixer or bowl of a stand mixer, cream butter and sugar until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.
3. Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.

4. Add half of the flour. Once combined, add almond extract and whipping cream. Beat for 1 minute. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute. Scrape down the sides of the bowl as needed.

5. Once smooth, add remaining flour and mix until combined.
6. In a separate bowl, blend cream cheese until smooth. Add almond paste, and blend again until combined well.

7. Pour slightly over half of the batter into the prepared tube pan. Scoop on top the almond paste filling. Using a fork, spread in a thin layer. Dollop the remaining batter on top and spread evenly.

8. Bake 1 hour 20 minutes to 1 hour 25 minutes.
9. Cool 3-5 minutes, then invert onto a serving dish. Cool at least 20 minutes before adding icing.
10. In a small bowl, whisk together powdered sugar, almond extract and milk. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides. Sprinkle the toasted almonds on top.

Expert Tips

• Garnish and serving options for almond pound cake. Excellent toppers for this cake are fresh whipped cream, ice cream, sliced almonds, fresh berries or mint.
• Swap the heavy cream for yogurt. If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
• Make sure your butter is room temperature. Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter.
• Don't over-mix your cake batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Over-mixing can develop gluten, resulting in a tough and chewy cake.
• Make sure you prep your cake pan correctly! To make sure your cake doesn't stick to the pan, I highly recommend lining the buttered pan with parchment paper to make it foolproof!
• Use the toothpick test to know when your cake is done. Simply insert the toothpick and if it releases with just a few moist crumbs, then your cake is ready!
• Perfect your icing consistency. If your almond icing is runny, add more powdered sugar. If it's too thick, add a teaspoon more milk!
• Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.

Storage

Store any leftovers in an airtight container on the counter for up to 3 days. You can also wrap individual slices in plastic wrap and freeze them for up to 2 months.

FAQs

More Easy Dessert Ideas

• Lemon Coconut Cake
• Chocolate Gooey Butter Cake
• Red Velvet Bundt Cake
• 1-2-3-4 Cake