This Almond Pound Cake will become your go-to pound cake recipe! SO delicious, moist and flavorful!
This Almond Pound Cake recipe is topped with a delicious almond pound cake glaze for a dessert that’s sweet, satisfying with a little almond crunch.
Pound cake is a dessert I’ve been trying to perfect for a while now. There are a lot of pound cake recipes out there that are much more complicated than necessary and that just wasn’t working for me.
Other recipes turned out dry or just too dense or with hardly any flavor at all.But, finally, with this Almond Pound Cake recipe, I hit the jackpot. This pound cake is moist, dense like a pound cake should be but not super heavy, and so flavorful. And the almond pound cake glaze?! To die for!
The key to the perfect almond pound cake is patience. You can’t add everything to the bowl at once and expect to get the right consistency. Five minutes of beating the mixture for such deliciousness is well worth it!
This Almond Pound Cake recipe is one I love to serve guests. Since the cake needs to cool completely before adding the tasty almond pound cake glaze, I like to make this in the morning or early afternoon.
That way, it’s done and I don’t need to worry about dessert while I’m also prepping dinner. Then, I just need a few minutes to whip to together the glaze and this delicious dessert is ready to be served.
Since the almond pound cake glaze is so delicious, this is a pound cake recipe that can be served by itself or with a cup of coffee. However, for a little something extra, you can serve it with fruit and whipped cream or a scoop of ice cream. Yum!
If you’ve tried a pound cake recipe before and found it too much of a hassle, I definitely recommend giving this Almond Pound Cake a shot! You may be surprised how easy it is!
Since you like this Almond Pound Cake recipe, you may like these other easy cake recipes:
Tools for making Almond Pound Cake:
Loaf Pans – While you can get away with having one, I prefer to have two for baked goods like this, which typically call for 2 loaves.
Cooling Rack– Cooling racks aren’t just great for cooling, they are also the best for drizzling!
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup butter , softened
- 1 teaspoon almond extract
- 5 large eggs
- 1 cup milk
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds
- Preheat oven to 350°F. Grease and lightly flour two 9x5-inch loaf pans.
- In medium bowl, sift together flour, baking powder and salt; set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy.
- Add almond extract and eggs, beating on high speed 5 minutes.
- Add flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition.
- Evenly divide into two pans.
- Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
- In a medium bowl, combine powdered sugar, almond extract and 2-4 tablespoons milk, whisking until smooth. Amount of milk will vary, you want a consistency that sticks to the back of a spoon, but is still pourable.
- Pour over cooled pound cakes. Top with almond slices while still tacky.
- Allow to set for 15 minutes before slicing and serving.
- If you’ve tried this recipe, please come back and leave us a comment!