Hello, my fellow cake fanatics! Today, I’m overjoyed to share one of my all-time best recipes; Almond Pound Cake. Now, this cake is not just any other pound cake, it is an exquisite amalgamation of taste and texture that has a unique combination of flavors and an incredibly moist, soft crumb structure that makes it the go to cake for any celebration.
I have in my mind how I first ended up preparing an almond pound cake recipe. It was a dull and monotonous afternoon, it was raining outside and I had an intense craving for something sweet. As I took a trip to one of my kitchen cabinets, hoping to find something useful, I spotted a stack of almond flour instead, ready at the back of the cupboard. Who knew that this simple decision would go on to make a cake, which sensationally became one of the most cooked cakes in my household. The sweet smell that permeated through my kitchen was nothing short of amazing, and the best part? The taste!? Don’t even get me started!
And now, if you are set to discover how to make almond pound cake, this is the perfect time for you to put on your apron and let’s get baking!
List of Ingredients & Tips for Preparation
Let’s not get ahead of ourselves, first let us collect all the ingredients needed for the best almond pound cake recipe and then we can begin with the cake. The ingredients needed are the following:
Ingredients
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 2 cups granulated sugar
- 4 large eggs, softened at room temperature
- 1 teaspoon almond extract
- 1 Measurement of Vanilla Extract (teaspoon)
- 3 Cups of Almond Flour (or Almond Meal)
- 1 Cup All Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon of Salt
- 1/4 Cup of Milk, Warmed
- Sugar Icing for Decoration
Preparation Methods
- Bring Ingredients to Room Temperature: Always ensure that the milk, butter, and eggs are not cold. By doing so, the batter will become smooth, and the cake will bake evenly.
- For the Almond Flour: Almond flour gives the cake a light texture, but if it has more coarseness than necessary, an almond meal will produce the same results but with a heavier, denser cake.
- Choosing Butter: I would prefer to use unsalted butter as it improves the cake’s flavor. You can also consider using almond amaretto and see the difference!
Instructions in Sequence
Now we are ready with the ingredients. It’s time now to walk hand in hand to the delicacy we have been dreaming about. Let us proceed to make the smooth and sweet almond pound cake!
Step 1: Turn the Oven On
Set the temperature of the oven to 350 F°. Setting the temperature beforehand is vital because it facilitates the even baking and raising of the cake.
Step 2: Prepare Your Pan
Using baking paper or greasing and sprinkling the pan with a light dusting of all-purpose flour is the next step. As for the size of the pan, it would be best to use a 9×5 inch loaf pan which should be the right size. Be sure to pour a combination of butter and all-purpose flour into the pan as they facilitate perfect release and also prevent sticking-point.
Step 3: Cream the Butter and Sugar
Add the unsalted butter and granulated sugar into a bowl and blend until they get light and fluffy in appearance. Ensure it stays for 3-5 minutes as that is the recommended time frame as beating the mixture too much or doing so too less compromises its quality and texture. It would also be best to use a stand mixer if available as it helps avoid muscle fatigue when separating the butter and sugars and garners the desired texture.
Step 4: Add Eggs and Extracts
Add eggs in sequential order, mixing well after every single addition while adding in the extracts. The batter at the current stage is smooth and nice as you move on to the next part. The last step combines the almond extract, vanilla extract and eggs as each addition accelerates the smoothness and creaminess of the batter.
Step 5: Combine Dry Ingredients
Take a separate vessel and combine all-purpose dough with the right quantity of almond flour, baking powder and salt. Mixing together the different types of flour brings ease in the spread of leavening agents in order to avoid clots or lumpy cakes in the end.
Step 6: Dry Ingredients and Milk
Beginning and ending with the dry ingredients, incorporate them into the butter mixture, and at the same time work the milk into the mixture. Mix until ready but do not overbeat. Thicker, but still pourable is the consistency we are looking for.
Step 7: Spread the Mixture
Smooth the top of the batter in the loaf pan using a spatula after pouring it in, so as to ensure even baking. Helpful hint: This helps our almond pound cake not turn out improperly and makes it light and fluffy.
Step 8: Time to Bake
Put the mix into a pan and put it in the oven. Remember to preheat the oven and set the time from 60-70 minutes as per the ingredients that have been mixed into the cake batter.
Tip: Midway when it has been put in the oven check on your cake. If it looks like there is excessive browning going on, place a layer of aluminum foil over it and it will help with preventing anything over-browning.
Step 9: Cool
After the suggested baking time, take the cake out of the oven and let it cool down in the baking pan for approximately 15 minutes. Be sure to take it out and put it in a wire rack. This step is important to the texture!
Decoration & Presentation Tips
But now comes the fun part: putting icing on your almond pound cake! Here are a few suggestions for making it look as good as it tastes:
Simple Dusting
A delicate light sprinkling of powdered sugar over the surface gives an attractive appeal. Utilize a fine mesh sieve for more evenly distribution of dust.
Glaze it
If you would like to add a little sweetness to it, prepare a quick glaze of milk, more preferably almond milk, and icing sugar. Simply drizzle it on the already cooled down cake.
Garnish with Almonds
To make the almond flavor pop, top the cake with sliced almonds, or scatter some around it. They are crunchy and will also enhance the looks of the pound cake.
Serve With Berries
The visual appeal of the cake is enhanced by the addition of berries like raspberries or strawberries which also complement the flavor. They do complement the nutty taste very well.
FAQs
For this recipe, am I able to use only almond flour?
Sure! You are free to utilize solely pound cake using almond flour. Just keep in mind that it may be a little thicker than the one made by almond and all purpose mix.
Where should I store the pound cake made from almond flour?
At room temperature for a period of 3 days, you can keep your almond pound cake in an airtight container. If you wish further storage, wrap it in Plactic wrapper tightly and put it in a freezer for a maximum of three months.
Is it possible to omit the eggs from this recipe?
Sure! Flax eggs or applesauce may be used as a replacement. To make a flax egg, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes or until it firms up as it will be needed for every egg.
Can you tell if almond extract expires?
Does almond extract go bad? If almond extract becomes ineffective over time, it is said that it has no expiration date. To help keep its flavor, it should be kept in a cool, dry environment.
What can I accompany almond pound cake with?
This cake is a perfect addition for your tea or coffee. A dollop of whipped cream or a scoop of vanilla ice cream can also be added on top of the cake for a delightful finish!
My Last Thoughts
As you can see, my dear friends, it is absolutely easy to avoid the almond pound cake recipe altogether by following the steps outlined in this post. Make sure you take this advice into account since I’ve tested it myself, and I’m sure it will become a hit in your kitchen as well! Do let me know in the comments below, any feedback, tips, or questions that you have. I wish you a happy baking experience along with delicious moments with each slice of your delectable almond pound cake!
