Almond Pound Cake Recipe.

Here you’ll find an easy almond pound cake that will stay moist for days, with a soft and pillowy texture, and a delicious almond taste.

Why you’ll love this almond pound cake?

If you love pound cakes at least half as much as I do, this almond pound cake is definitely for you, especially if you’re a beginner, for three main reasons:

• It has the iconic comforting and pillowy texture of a pound cake and will stay moist for literal days thanks to sour cream.
• It has a perfect almond flavor.
• Finally, this cake is really quick to make as it can be baked (including cooking time) in only an hour, which makes it the perfect quick treat for unexpected guests.

How to make this almond pound cake?

Possible adaptation of this recipe.

Ingredients and substitutions.

This cake recipe requires different ingredients, some of which could be substituted according to your needs :

• Room Temperature Unsalted Butter: As with any pound cake, I don’t think you can swap it as it gives this signature texture and flavor to the cake.
• Granulated Sugar: This recipe requires a fairly important amount of sugar, while you could reduce it, I don’t recommend it as it would impact the texture of the cake.
• Eggs: If you don’t eat eggs, you can try to swap them with an egg replacer.
• Sour Cream: This is the secret weapon of this recipe. It allows the cake to be both deliciously dense and moist. If you don’t have any on hand you can try to swap it with crème fraîche or full-fat yogurt, but the texture will be slightly different.
• Cake Flour: If you don’t have any cake flour on hand, you could try swapping it with an easy cake flour substitute. Keep in mind the texture of your cake will be slightly different.
• Almond Flour: I like using almond flour to get a perfect almond flavor that does not taste artificial.
• Almond extract: It is the star of this recipe and is necessary to create a beautiful almond taste.
• Baking Powder: It acts as the leavening agent for a signature dense but not heavy cake.

Size adaptation of your marble pound cake.

I tend to write my recipes for an 11×4-inch loaf cake pan, which also happens to be perfect for a 9×5-inch loaf cake pan. You can easily adapt the recipe to bake bigger/smaller cakes. Simply multiply the grams measurements by:

• 0,5 for an 8×4 inch loaf cake pan.
• 1,6 for a 12-cup bundt cake pan.

If you end up having to divide an egg, mix the white and the yolk of the egg, then add the desired quantity to your cake batter.

Bake the almond pound cake.

1. Preheat your oven to 330°F (165°C) and prepare your 9×5-inch loaf cake pan.
2. In a mixing bowl, add the sugar and your room-temperature butter. Mix it all at medium to high speed until light and fluffy (around two to three minutes).
3. Now, add one egg at a time, mixing at the lowest speed between each addition. Once you add the eggs, you have to be careful not to overmix your batter.
4. Add the cake flour, the almond flour, and the baking powder mixing at the lowest speed. Stop mixing as soon as they’re fully incorporated.
5. Finally, incorporate the sour cream and the almond extract.
6. Place your cake batter into your cake pan, and bake it at 330F° (165C°) until a toothpick comes out clean (around 40 minutes).
7. Remove the cake from the oven and let it cool for 20 minutes before taking it out from the pan.

Baker’s secrets.

In order to make sure you end up with the best results, here are three baker’s secrets (that are not so secret really):

• I cannot stress enough how using a kitchen scale is a game-changer when baking. I know the cup system is very practical, but once you try weighing your ingredients, you’ll regret not having started sooner both in terms of texture and taste.
• Temperature is also another game changer. Always use room temperature ingredients unless stated otherwise and preheat your oven, you’ll taste the difference.
• Finally, do not overmix your cake batter, once you’ve added the eggs. Honestly, nine times out of ten, when someone has a problem with a cake recipe, it’s because they overmixed their cake batter.

Can you make your almond pound cake ahead?

You can easily make this almond pound cake ahead. You have several options:

• This pound cake can be stored at room temperature for up to 3 days.
• You can also store it longer in the fridge for up to a week.
• Finally, you could easily freeze it for up to 3 months.

Whatever option you choose, always make sure to keep your cake in an airtight container, and wrapped with cling film if you’re putting it in the fridge/freezer. Always bring your cake to room temperature before serving it.

What to serve your almond pound cake with?

This almond pound cake will taste amazing on its own, but you can easily elevate it depending on what you’re serving it with. A few of my favorites are :

• Caramel sauce: for a perfect combination for a fall dessert.
• Whipped cream: because honestly, it tastes amazing.
• A scoop of your favorite ice cream: whether you like chocolate, vanilla, or any other ice cream flavor, they’ll fit perfectly with this delicious almond pound cake.