Pound cakes have always been a staple in the world of baking due to their simple ingredients and rich, buttery flavor. An almond pound cake takes this classic dessert to new heights with the addition of almond flour and extract, providing a wonderfully nutty twist that’s perfect for any occasion. Whether you’re hosting a party, looking for a delicious companion to your afternoon tea, or simply craving something sweet, this almond pound cake recipe is sure to impress.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Powdered sugar for dusting (optional)
Sliced almonds for garnish (optional)
Equipment:
9×5-inch loaf pan
Electric mixer
Mixing bowls
Measuring cups and spoons
Cooling rack
Directions:
Preparation: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Creaming Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process should take about 3-5 minutes, setting the foundation for the cake’s texture.
Adding Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts to infuse the batter with a deep, aromatic flavor.
Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Almond flour not only adds flavor but also provides a tender crumb to the cake.
Mixing Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the flour mixture. Mix until just combined; over-mixing can lead to a denser cake.
Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cooling and Serving: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar and garnish with sliced almonds if desired before slicing and serving.
Serving Suggestions:
This almond pound cake is delightful on its own, but you can enhance it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with fresh berries or a simple berry coulis for a refreshing touch.
Storage:
The cake can be stored at room temperature for up to three days, wrapped tightly in plastic wrap. It also freezes well for up to three months, making it a great make-ahead dessert for future gatherings.
Almond pound cake is a versatile and delicious dessert that combines the comfort of a traditional pound cake with the distinctive flavor of almonds. Its moist, tender crumb and elegant flavor profile make it an excellent choice for any dessert table. Whether you’re a novice baker or a seasoned pro, this recipe is straightforward and sure to yield a delightful result that’s enjoyed by all.
Nutritional Information:
While indulging in a slice of almond pound cake is a delightful treat, it’s worth considering its nutritional content. Typically, a slice of almond pound cake contains:
Calories: Approximately 300-350 calories per slice, depending on the size.
Fat: About 15-20 grams, primarily from butter and almonds.
Carbohydrates: Roughly 30-40 grams, mainly from sugar and flour.
Protein: Around 5-7 grams, thanks to the eggs and almond flour.
Health Benefits:
Almond flour, one of the key ingredients in this cake, offers several health benefits. It’s rich in vitamin E, a powerful antioxidant, and also provides a good source of magnesium, which can help manage blood sugar levels and promote heart health. However, it’s important to enjoy this cake in moderation due to its sugar and butter content.
Variations:
To make this recipe your own or to cater to different dietary needs, consider the following variations:
Gluten-Free: Replace all-purpose flour with your favorite gluten-free flour blend to accommodate those with gluten sensitivities.
Dairy-Free: Use plant-based butter and a suitable dairy-free milk alternative.
Less Sugar: Reduce the sugar by up to one-third or use a sugar substitute suitable for baking for those watching their sugar intake.
Adding Fruit: Incorporate finely chopped or pureed fruit such as raspberries, blueberries, or even orange zest to add a fresh twist.
Tips for Perfect Pound Cake:
To ensure your almond pound cake turns out perfectly every time, here are a few tips to keep in mind:
Room Temperature Ingredients: Make sure all your ingredients, especially butter and eggs, are at room temperature. This helps them blend together more smoothly, which is crucial for a fine, even crumb.
Do Not Overmix: After adding the flour, mix the batter just until the ingredients are combined.
Overmixing can develop the gluten in the flour, resulting in a tougher cake.
Check for Doneness: Since ovens can vary, start checking your cake for doneness about 10 minutes before the recommended baking time. A toothpick inserted in the center should come out clean.
Cooling: Allow the cake to cool completely before slicing to prevent it from crumbling.
Celebrating With Almond Pound Cake:
This cake is perfect for special occasions and holidays. For a festive touch during the Christmas season, add a sprinkle of crushed candy canes on top of the powdered sugar. During the summer, top it with fresh whipped cream and a bounty of summer berries for a refreshing dessert at your next picnic or barbecue.
By following this recipe and tips, you’ll be able to bake a delightful almond pound cake that not only looks impressive but also tastes heavenly. Enjoy the process and the delicious outcome!
