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!
Servings: 20 Servings
Calories: 403kcal
Ingredients
Cake
- 1/2 pound salted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 3 1/4 cups all-purpose flour
- 1 cup heavy whipping cream
- 2 teaspoons almond extract
- 4 ounces cream cheese
- 3.5 ounces almond paste
Glaze
- 1 cup powdered sugar
- 1 teaspoons almond extract
- 2 tablespoons milk
- 1/4-1/3 cup toasted almonds
Instructions
- Preheat the oven to 325ºF. Butter and line a tube pan with parchment paper.
- 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.
- Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.
- 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.
- Once smooth, add remaining flour and mix until combined.
- In a separate bowl, blend cream cheese until smooth. Add almond paste, and blend again until combined well.
- 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. Bake 1 hour 20 minutes to 1 hour 25 minutes.
- Cool 3-5 minutes, then invert onto a serving dish. Cool at least 20 minutes before adding icing.
- 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.
Video
Notes
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.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.
Nutrition
Calories: 403kcal | Carbohydrates: 55g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 120mg | Potassium: 103mg | Fiber: 1g | Sugar: 39g | Vitamin A: 574IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
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