Almond Pound Cake is a rich, buttery, and tender cake infused with the delicate flavor of almonds. With its dense yet soft crumb, this cake is perfect for pairing with a cup of coffee or tea, or serving as a simple yet elegant dessert. The addition of almond extract and slivered almonds enhances the nutty flavor, while the buttery texture makes each bite melt in your mouth. Whether enjoyed plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, this Almond Pound Cake is a delightful treat for any occasion.
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 ½ tsp almond extract
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- ½ cup sliced or slivered almonds (optional, for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. If using, sprinkle the sliced almonds on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve with fresh berries and whipped cream if desired.
Enjoy this moist and flavorful Almond Pound Cake as a perfect dessert or snack for any occasion!
