Sweet Almond Pound Cake Recipe

Are you ready to indulge in the delectable delight of a sweet almond pound cake? If you’re craving a moist, flavorful treat that’s perfect for any occasion, then you’ve come to the right place.

In this article, we’ll walk you through a step-by-step guide to creating your own mouthwatering almond pound cake that will leave everyone asking for seconds.

The Essence of Almond Pound Cake

Almond pound cake is a timeless classic, loved by many for its rich flavor and moist texture.

Unlike other cakes, which can be overly sweet or dense, almond pound cake strikes the perfect balance, making it a favorite among dessert enthusiasts.

Ingredients You’ll Need

To create your own sweet almond pound cake, you’ll need the following ingredients:

1 cup unsalted butter, softened

1½ cups granulated sugar

4 large eggs, at room temperature

1 teaspoon almond extract

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup whole milk

½ cup sliced almonds, for garnish (optional)

Step-by-Step Instructions

Preheat Your Oven:

Begin by preheating your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan, ensuring that it’s well-coated to prevent sticking.

Cream the Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

This step is crucial for achieving the perfect texture in your pound cake.

Incorporate the Eggs and Extracts:

Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.

Then, stir in the almond and vanilla extracts, infusing your cake with irresistible flavor.

Combine Dry Ingredients:

In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Be careful not to overmix, as this can result in a dense cake.

Bake to Perfection:

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

If desired, sprinkle sliced almonds on top for an extra crunch and visual appeal.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Once baked, remove the pound cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Slice and serve with a dollop of whipped cream or a dusting of powdered sugar for an extra special touch.


Congratulations! You’ve just mastered the art of creating a mouthwatering sweet almond pound cake that’s sure to impress.

Whether you’re celebrating a special occasion or simply treating yourself to a delicious dessert, this recipe is guaranteed to satisfy your sweet tooth.

FAQs (Frequently Asked Questions)

1. Can I use salted butter instead of unsalted butter?

While you can technically use salted butter, it’s best to stick with unsalted butter to control the saltiness of the cake.

2. Can I substitute almond milk for whole milk?

Yes, you can substitute almond milk for whole milk if you prefer a dairy-free option.

Just make sure it’s unsweetened to avoid altering the flavor too much.

3. How should I store leftover almond pound cake?

To keep your pound cake fresh, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

4. Can I freeze almond pound cake?

Yes, almond pound cake freezes well.

Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in an airtight container or freezer bag.

It will keep in the freezer for up to 3 months.

5. Can I add other mix-ins to the batter, like chocolate chips or dried fruit?

Absolutely! Feel free to get creative with your almond pound cake by adding your favorite mix-ins, such as chocolate chips, dried cranberries, or chopped nuts.

Just be mindful of how they may affect the texture and flavor of the final product.

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