Homemade pound cake with almonds
A dense and buttery pound cake bursting with almond flavor. Perfect for tea time or a delightful afternoon snack.
Instructions
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Prepare and Mix Ingredients
- Preheat your oven to 325°F (165°C). Grease and flour a loaf pan (8x4 inches) or a bundt pan.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time, until fully incorporated after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt.
- Alternately add the dry ingredients and almond extract to the wet ingredients in three batches, mixing on low speed until just combined. Do not overmix. Fold in sliced almonds.
- Prepare and Mix Ingredients
- Preheat your oven to 325°F (165°C). Grease and flour a loaf pan (8x4 inches) or a bundt pan.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time, until fully incorporated after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt.
- Alternately add the dry ingredients and almond extract to the wet ingredients in three batches, mixing on low speed until just combined. Do not overmix. Fold in sliced almonds.
- Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, it may take closer to 75 minutes.
- Cool and Serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar for an optional finishing touch.
- Slice and serve your homemade pound cake with almonds, enjoying its rich flavor and delightful texture.
Recipe notes
- For a richer cake, use brown sugar in place of half of the granulated sugar.
- Toast the sliced almonds for a few minutes in a dry skillet over medium heat for an extra flavor boost.
- This cake can also be made with other types of nuts, such as chopped walnuts or pecans.
- To ensure even baking, especially for a bundt pan, tap the pan gently on the counter a few times before placing it in the oven to release any air bubbles.
Ingredients
Serves 8 people
Measurement system
- ½ cup softened butter
- 1 cup granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- ½ teaspoon almond extract
- ½ cup sliced almonds
- Powdered sugar, for dusting (optional)