Indulge in the Perfect Almond Pound Cake Recipe

Are you looking for a delectable dessert that will impress your friends and family? Try this tender almond pound cake recipe that will surely tickle your taste buds. Perfect for afternoon tea or a weekend brunch, this pound cake is buttery soft and has a million-dollar flavor that’s worth every bite.

Whether you’re an experienced baker or just starting to dabble in the world of baking, this cake recipe is easy to follow and perfect every time. With simple ingredients such as flour, sugar, eggs, and butter at room temperature, you can create a decadent vanilla almond pound cake that will make any occasion special.

This dessert is also versatile and can be customized to your liking with substitutions and variations like adding raspberry swirls, cherries, or almond glaze. You can even use almond flour instead of regular flour to make it gluten-free.

So why pound cake? Pound cakes are called so because they traditionally contain a pound of each ingredient: butter, sugar, eggs, and flour. This variation of pound cake ingredients creates a flawless combination that ensures the perfect texture and flavor balance.

Whether you’re baking your first pound cake or your hundredth, this recipe deliciously delivers every time. So let’s jump into the ingredients list and get started on making this sumptuous treat!

Why You’ll Love This Recipe

Tender Almond Pound Cake
Tender Almond Pound Cake

As an experienced chef, I can assure you that my tender almond pound cake recipe is a thing of beauty. If you’re looking for a dessert that’s buttery soft and moist with a perfect every time almond flavor, then this recipe is right for you!

What makes this cake so special? First, let’s talk about the ingredients. This pound cake recipe calls for three cups of purpose flour, which we’ll mix with two teaspoons of baking powder to give our cake a tender crumb. And don’t forget the almond extract – one teaspoon is all it takes to bring out that irresistible nuttiness.

We’ll also be using unsalted butter at room temperature to create that buttery soft texture that is characteristic of a million-dollar pound cake. To sweeten things up, we have our trusty cup of sugar and large eggs (one at a time). Finally, whole milk will make sure our batter is smooth and velvety.

But the real show stopper here is the almond flour, which lends your cake its subtle yet distinct nutty aroma and taste. It is paired with whipped cream or even our own vanilla almond pound glaze.

Additionally, this recipe is versatile – if you’re feeling adventurous, you can try out the raspberry swirl almond pound cake or the amaretto cherry version! And if you avoid gluten or want to go grain-free, simply substitute regular flour with almond flour.

So go ahead and give my almond pound cake recipe a try. Believe me; once you take that first bite, you’ll know what true love tastes like!

Ingredient List

 A slice of heaven with every bite!
A slice of heaven with every bite!

Let’s get started with ingredients!

Here’s what you’ll need to achieve a perfect almond pound cake recipe:

  • 3 cups all-purpose flour

  • 1 1/2 cups unsalted butter, at room temperature

  • 3 cups granulated sugar

  • 6 large eggs, at room temperature

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup whole milk, at room temperature

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

Using the correct measurements is crucial to a successful recipe. Be sure to have all ingredients on hand before beginning the baking process.

The Recipe How-To

 Get ready for the ultimate pound cake experience!
Get ready for the ultimate pound cake experience!

Now it’s time to get into the nitty-gritty of this tender almond pound cake recipe. I guarantee that following this recipe will give you a buttery-soft, million-dollar loaf of goodness every time!


  1. Preheat your oven to 350 degrees Fahrenheit.

  2. In a medium bowl, whisk together 3 cups of all-purpose flour and 1/2 teaspoon of baking powder until well combined.

  3. In a separate larger bowl, using an electric mixer, cream together 2 cups of unsalted butter at room temperature and 3 cups granulated sugar for about 3 minutes or until light and fluffy.

  4. Add in 8 large eggs, one at a time, mixing well after each addition.

  5. Mix in 1 teaspoon of vanilla extract and 1 teaspoon of almond extract until fully incorporated.

  6. Gradually add the dry ingredients into the wet ingredients mixture, making sure not to over-mix the batter as it may result in a tough crust or dense texture. Scrape down the sides of the bowl occasionally with a spatula.

  7. Pour in 3/4 cup whole milk, and mix on low speed to combine.

  8. Finally, gently fold in ½ cup of almond flour with a rubber spatula until all ingredients are incorporated evenly without any lumps or pockets forming.

  9. Pour the batter into a greased 9 x 5-inch loaf pan or bundt pan ensuring not to fill beyond two-thirds full to avoid spilling over while baking.

  10. Bake for 50-60 minutes or until an inserted toothpick comes out clean from the center of the cake.

  11. Once baked, remove from oven and cool for around 15 minutes in the baking pan on a wire rack before turning out gently onto the wire rack to cool completely.

  12. Using a sifter, dust the almond pound cake with 1/4 cup of confectioner’s sugar for a delightful finishing touch.

Your tender almond pound cake is now ready to serve and enjoy!

Substitutions and Variations

 Indulge in a scrumptious and moist almond pound cake.
Indulge in a scrumptious and moist almond pound cake.

Looking to switch things up a bit with your almond pound cake? No problem! Here are some substitution and variation suggestions that can give your cake a new, delightful twist.

Switch out the almond extract: Want a different flavor profile? Try using vanilla extract, lemon or orange zest, or even amaretto instead of almond extract.

Replace some of the butter: If you’re looking for a lighter cake, you can replace some of the butter with applesauce or Greek yogurt. But beware! Too much substitution can make your cake dry and crumbly.

Swap flours: Want a lower-carb option? Substitute some of the all-purpose flour with almond flour or coconut flour. But keep in mind that these flours tend to absorb more liquid, so adjust the recipe accordingly.

Add mix-ins: Give your cake some texture by adding mix-ins like chocolate chips, chopped nuts, or dried fruit.

Try a different pan: Instead of baking in a traditional loaf pan, switch it up and bake in a Bundt pan for a stunning presentation. You can also try making mini loaves or muffins for individual servings.

Make it gluten-free: To make this classic cake gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free flour blend.

Whatever substitutions or variations you choose, be sure to follow the basic recipe guidelines to ensure perfect results every time. Happy baking!

Serving and Pairing

 Baked to perfection to satisfy your sweet tooth.
Baked to perfection to satisfy your sweet tooth.

Now that your almond pound cake is baked, let’s talk serving and pairing. This cake is perfect for any occasion and can be served for breakfast or as a dessert. I love serving it with a dollop of whipped cream and fresh berries on top. It gives this cake a light and refreshing touch.

The almond flavor in this pound cake pairs well with different fruits like strawberries, cherries, and blueberries. You can also try serving it with some warm caramel sauce or chocolate ganache drizzled on top for a more decadent treat.

Since this cake has a rich buttery flavor, it also goes well with tea or coffee. A cup of hot tea or coffee will complement the flavors of the almond-pound cake perfectly.

If you’re feeling adventurous, try pairing this cake with a chilled glass of Riesling or Pinot Gris wine. The crisp acidity of the wine will cut through the richness of the cake and balance out its sweetness.

Remember to slice your almond pound cake just before serving to keep it moist and buttery soft. If you have any leftovers, store them in an airtight container at room temperature for up to three days.

Enjoy this million-dollar pound cake recipe with any combination you like!

Make-Ahead, Storing and Reheating

 Simple goodness that just melts in your mouth.
Simple goodness that just melts in your mouth.

One of the best things about this tender almond pound cake recipe is that you can easily make it ahead of time and store it for later. To make sure your cake stays fresh and delicious, there are a few helpful tips to follow.

If you’re planning to make the cake ahead of time, let it cool completely before wrapping it tightly in plastic wrap. You can also store it in an airtight container or a resealable plastic bag. Make sure you keep the cake at room temperature and away from any direct sunlight.

To reheat the cake, you can either warm it up in the oven or microwave. If you’re using the oven, preheat it to 350 degrees Fahrenheit and place the wrapped cake on a baking sheet. Bake for about 10 minutes or until it’s warmed through.

For the microwave method, place the unwrapped cake slice on a microwave-safe plate and heat for 10-15 seconds. Be careful not to overheat it as this may dry out your cake.

If you have leftovers, store them in an airtight container or resealable plastic bag and keep them in the refrigerator for up to five days. This almond pound cake pairs perfectly with fresh berries and whipped cream, so you can serve it as a dessert or an afternoon snack.

Overall, this recipe is perfect for those who love almond flavor and want a buttery soft, million dollar pound cake that can be made in advance and served at any time. Whether you’re hosting a party or just want a delicious treat on hand, this moist, flavorful almond pound cake is sure to satisfy your cravings.

Tips for Perfect Results

 A classic British dessert with a twist!
A classic British dessert with a twist!

Preparing a tender almond pound cake may seem easy, but it takes skills and patience to achieve the perfect texture and flavor. Here are some tips that will help you make the most delicious almond pound cake every time.

1. Butter and flour your baking pan generously

To avoid your pound cake from sticking into the pan, you must properly grease and flour the baking pan. Use unsalted butter at room temperature to butter the inside of the bundt pan or loaf pan, making sure that every corner is well-coated. Then sprinkle some flour on top of the butter, shake it off, and discard any excess.

2. Use Almond Extract with Care

While almond extract adds a nutty flavor to your cake recipe, too much of it can overpower the other flavors and leave you with a bitter aftertaste. Always use 1 teaspoon of almond extract for every 2 cups of flour, and if you want a stronger aroma and taste, use other extracts like vanilla extract or amaretto to complement it.

3. Room Temperature Ingredients are Key

To achieve a smooth batter and moist cake crumb, it’s essential to have your eggs, butter, and whole milk at room temperature before beginning your mixing process. Room-temperature ingredients blend together more easily than cold ones do—the eggs will whip up better into the sugar; the butter will mix into the dry ingredients without clumping, and a cold liquid tends to curdle.

4. Don’t Overmix

Overmixing your pound cake batter can result in a dense texture due to gluten activation in the flour mix. Be conscious when adding in dry ingredients so as not to add too much air while mixing. Mix ingredients just until they have been fully incorporated (when no streaks of flour are visible), then pause.

5. Let Your Cake Cool Completely Before Slicing

Give your almond pound cake ample time to cool completely before slicing into it so that it can retain its shape, moisture, and flavor fully. When you take your pound cake out of the oven, let it rest in the pan for 15 minutes before gently transferring it onto a cooling rack. Then allow it to cool down entirely (for approximately 1-2 hours) before cutting into it, else it’ll fall apart.

By following these tips and taking the time to prepare this almond pound cake recipe step by step, you’re surely on track to achieve that perfect every time almond pound cake.


Now that we have gone through the ingredient list, steps for the perfect almond pound cake recipe, tips, and serving suggestions let’s tackle some Frequently Asked Questions (FAQs) about the recipe. This section seeks to address any queries that you may have about this recipe, including concerns on substitutions, variations, make-ahead advice, storage tips, recipe modifications to improve the taste and texture of your cake. Well then, let’s dive into these frequently asked questions!

How do you keep pound cake from getting hard?

If you’ve been troubled by your pound cake’s tough crust, it could possibly be because of high oven temperature. Due to this reason, the crust part of the cake tends to cook faster, resulting in the edges being hard or tough whereas the cake’s interior is soft. To avert this, it is recommended to lower the heat of the oven and bake the pound cake for a longer time.

Why is my pound cake so dense?

Overworking the gluten in the flour leads to an unfortunate baking outcome – a cake that rises wonderfully in the oven only to collapse once removed. This results in a cake that is dense, excessively moist, and develops an unappealing sticky texture. From my experience, it’s best to beat the mixture of butter, sugar, and eggs at a moderate speed. When adding the flour, it’s essential to mix gently rather than vigorously.

What makes a pound cake fall apart?

Having a dry or overly moist cake can result in disastrous outcomes – no one wants a cake that sinks in the center! This can happen due to a variety of reasons, such as poor planning, incorrect oven temperature, under-baking, inadequate emulsification, excessive leavening, or even geographical factors. In this article, I will provide you with a recipe for a moist yet fluffy British cake, along with tips and recommendations on how to avoid these baking pitfalls.

Can you use milk instead of water in a pound cake?

When it comes to making a classic pound cake, I have an essential ingredient that I absolutely rely on: whole milk. This ingredient has the power to transform the cake into something moist and tender, complementing all the other flavors in just the right way. However, it’s important to note that the milk should always be at room temperature.

Bottom Line

In conclusion, if you’re looking for a dessert that’s buttery soft, moist, and perfect every time, then the tender almond pound cake recipe is the way to go. Its rich flavor and delicious almond taste make it a favorite among those who love traditional pound cakes with a twist. Not only is this recipe easy to make, but it also uses simple ingredients that you can find at your local grocery store.

When you try this recipe, be sure to follow the tips I’ve provided for perfect results every time. Remember to let the butter come to room temperature before mixing it with the sugar for that smooth and creamy texture. Also, adding flour in small portions will prevent the cake from becoming tough with crusty edges.

This almond pound cake is a great dessert option for any occasion, from an afternoon tea with friends to a family gathering or celebration. Whether you want to serve it plain or add raspberry swirl, cherry topping or amaretto glaze, there are so many ways to customize this recipe to your liking.

So why settle for mediocre desserts when you can indulge in a million-dollar tender almond pound cake? Give this recipe a try and impress your guests with its heavenly taste and beautiful presentation. You won’t regret it!

Tender Almond Pound Cake

Tender Almond Pound Cake Recipe

This recipe makes a dense, sweet cake. As the name "Pound Cake" implies, the recipe calls for a "pound" each of butter, eggs, sugar, and flour. This recipe was given to me by my Czech Grandmother.
Course Dessert
Cuisine International
Keyword < 4 Hours, Czech, Dessert, Easy, European, Grains, Low Protein, Weeknight
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Servings 1 cake
Calories 7251.8kcal


  • 1 lb butter, room temperature
  • 8 eggs
  • 1 lb sugar, sifted
  • 1 teaspoon almond flavoring
  • 2 tablespoons lemon juice (or other citrus)
  • 1 lb flour, sifted
  • icing (optional)


  • Cream the butter.
  • Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
  • Cream until smooth.
  • My Grandmother's recipe said to beat for 1/2 hour.
  • If you are using an electric mixer, adjust accordingly.
  • Gradually add the flour and mix well.
  • Pre-heat oven to 300.
  • Fill a lightly greased form 3/4 of the way.
  • Loaf pans work well, as do mini-loafs or cup-cakes.
  • For loafs, check for doneness with knife-test at 90 minutes.
  • Mini-loafs and cup-cakes will finish sooner.
  • I like this pound cake plain, or with a light dusting of confectioners' sugar.
  • Alternately, you can apply a thin coat of icing.


Serving: 3796g | Calories: 7251.8kcal | Carbohydrates: 805.3g | Protein: 101.1g | Fat: 410.8g | Saturated Fat: 246.4g | Cholesterol: 2464.1mg | Sodium: 3823.7mg | Fiber: 12.3g | Sugar: 456.4g

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