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Almond Pound Cake Recipe

Prep Time 15 mins
Cook Time 1 min
Total Time 16 mins
Course Dessert, Snack
Cuisine American, Scandinavian
Servings 9 slices
Calories 405 kcal

Ingredients
  

  • 3/4 cup butter, unsalted and softened
  • 2.5 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 3/4 cup milk, full fat
  • 1.25 cup sugar, granulated
  • 2.5 tsp baking powder
  • 3 large eggs
  • 2 tsp almond extract

For the glaze

  • 3 tbsp milk, full fat
  • 1 cup confectioners sugar
  • 1/2 tsp almond extract
  • Slivered almonds for garnish
  • Pinch of Himalayan salt

Instructions
 

  • Preheat your oven to 350 degrees F
  • Grease a 9 by 5-inch pan with oil, set aside
  • In a large bowl, combine the butter and sugar with a hand or stand mixer
  • In a separate bowl whisk the flour, baking powder, and salt
  • Add the eggs to the butter mixture, one by one, mix them till fully incorporated
  • Add half of the flour mixture to the wet ingredients, mix at low speed
  • Scrape the sides of the bowl to remove and batter sticking to the edges
  • Add half of the milk and continue to mix
  • Add the rest of the flour mixture and milk, blending till smooth
  • Scrape the edges one more time and add the almond extract
  • Mix at high speed till the batter is smooth, scrape the bottom of the bowl to remove any flour sitting at the base
  • Pour the batter into the pan and place it in the oven
  • Let it bake for an hour or until a toothpick inserted into the cake comes out clean
  • Remove the cake from the oven and let the pan cool for 5 minutes before removing the cake
  • Run a knife on the edges of the cake to easily remove the pan
  • Once the cake is removed place it on a wire rack and let it cool for 20 minutes

For the glaze

  • In a small bowl whisk together the confectioner’s sugar, milk, almond extract, and salt
  • You can add more milk to reach your desired consistency
  • Pour the glaze over a cooled Almond Pound Cake and sprinkle sliced almonds

Tips for this recipe

  • You can store the cake by refrigerating it in an airtight container
  • We recommend consuming the cake within a week
  • You can add your choice of fruit to the batter for a heightened palate
  • Add orange zest and cranberries to the batter, and orange zest and juice to the glaze and make Cranberry and Orange Almond Pound Cake
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