Almond Pound Cake

5 from 1 vote

Moist and flavorful almond pound cake made with blanched almond flour. The cake is topped with almond glaze and garnished with a generous heap of toasted sliced almonds.

Yield: one 10-inch bundt cake or two 8x4-inch loaf pans

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Almond Cake:

2 ½ cups all-purpose flour (325 g)
1 cup almond flour (110 g)
1 teaspoon kosher salt or fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter (226 g) softened, room temp
1 ¾ cup granulated sugar (350 g)
1 ½ teaspoon pure vanilla extract
1 teaspoon almond extract
5 large eggs room temp
1 cup sour cream (227 g), room temp

Almond Glaze:

1 cup confectioners' sugar (115 g)
3 ½ Tablespoon heavy cream or whole milk
½ teaspoon pure vanilla extract
½ teaspoon almond extract
⅛ teaspoon kosher salt , or fine sea salt
½ cup toasted sliced almonds , or more as needed to garnish

Instructions

Almond Pound Cake:

Preheat oven to 350℉. Generously grease bundt pan (or loaf pans). Lightly flour pan. Tap out excess flour. Set aside.
In a large bowl, whisk together all-purpose flour, almond flour, salt, baking powder, and baking soda. Set side.
In the bowl of stand mixer fitted with a paddle attachment, cream butter. Add sugar, vanilla extract, and almond extract. Mix until smooth and fully incorporated. Scrape down bowl as needed to ensure thorough mixing.
Add eggs one at a time, making sure each egg is incorporated before adding the next. Mix on medium speed until well combined.
Alternate adding dry flour mixture and sour cream. Add a third of dry flour mixture. Mix on low speed until almost combined. Add half of sour cream. Mix until almost combined. Repeat and end with third of dry flour mixture. Mix until there are no longer any dry streaks of flour.
Transfer batter to prepared cake pan. Level batter. Bake for 60-65 minutes until toothpick inserted in center of cake comes out clean. Let cake sit in pan for about 10 minutes minutes to cool slightly. Unmold cake. Cool to room temperature on wire rack.
*Alternatively, evenly divide batter between two loaf pans (about 730g batter per loaf pan). Spread batter into an even layer. Bake for about 55-60 minutes.

Almond Glaze:

Whisk together confectioners' sugar, heavy cream, vanilla extract, almond extract, and salt until smooth.
*If glaze is too thick, add additional heavy cream one teaspoon at a time until desired glaze consistency is achieved.
Spread glaze over cooled cake. Top with toasted almonds. Let sit for about 10-15 minutes to allow glaze to set. Use a serrated knife to slice portions.

Notes

Ingredients Notes:

This recipe was created and photographed using blanched almond flour. You may use unblanched almond flour (skin on almonds). However, resulting cake will have brown almond skin specks thoroughout.
How to toast slice almonds: spread sliced almonds on baking sheet. Bake for about 5 minutes in 350℉ oven until lightly golden brown. Cool before use.

Nutrition