The First Bite That Started It All
The scent of toasted almonds and warm butter hit me the moment I walked into Aunt June’s kitchen. She handed me a slice of her almond pound cake, still glistening with glaze. One bite—moist, sweet, with a hint of nutty crunch—and I was hooked. Ever wondered how you could turn a simple cake into something unforgettable? Now, every time I bake this, it’s like hugging her all over again. What’s your favorite food memory that makes you smile?My Cake Disaster Turned Win
My first try at this cake was… messy. I forgot to grease the pans properly, and the edges stuck. But the middle? Pure magic—soft, fragrant, and worth every crumb. That’s the thing about baking: even flops teach you joy. Home cooking isn’t about perfection. It’s about sharing love, one imperfect slice at a time. Ever had a kitchen fail that turned into a win?Why This Cake Tastes Like Heaven
– The almond extract doubles down, giving every bite a cozy, nutty hug. – The glaze soaks in just enough, keeping the cake moist for days. Which flavor combo surprises you most—the sweet glaze or the toasted almonds on top? Try it warm with coffee, and thank me later.A Slice of History
Pound cakes got their name from the old way: a pound each of butter, sugar, eggs, and flour. This version lightens up but keeps the rich soul. *Did you know almonds were once a luxury item in medieval Europe?* Now they’re a pantry staple, thank goodness. Share your favorite nutty dessert below—I’m always hunting for new ideas!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Flour | 3 cups | |
| Baking powder | 1 teaspoon | |
| Fine sea salt | 1/4 teaspoon | |
| Sugar | 2 1/2 cups | |
| Unsalted butter | 1 cup | softened |
| Large eggs | 5 | |
| Almond extract | 2 teaspoons | |
| Whole milk | 1 cup | |
| Powdered sugar | 2 cups | |
| Milk | 3 tablespoons | |
| Almond extract | 1 teaspoon | |
| Sliced almonds | 1/4 cup |
How to Make the Perfect Almond Pound Cake
Step 1 Preheat your oven to 350°F. Grease and flour two loaf pans well. This stops the cake from sticking. Use shortening for best results. (Hard-learned tip: Tap pans to remove extra flour. It keeps the crust smooth.)
Step 2 Sift flour, baking powder, and salt together. Set this mix aside. Sifting makes the cake light. Lumps can ruin the texture.
Step 3 Cream butter and sugar until fluffy. Beat for 3–4 minutes. Add eggs and almond extract next. Mix well for 5 minutes. What happens if you skip creaming the butter? Share below!
Step 4 Alternate adding dry mix and milk. Mix just until smooth. Overbeating makes the cake tough. Fold gently for the best rise.
Step 5 Bake for 55–60 minutes. Check with a toothpick. Cool cakes fully before glazing. Rushing this step makes the glaze melt. Cook Time: 1 hour Total Time: 1 hour 15 minutes Yield: 12 servings Category: Dessert, Baking
Fun Twists on Classic Almond Pound Cake
Lemon-Almond Add 1 tbsp lemon zest to the batter. Swap almond glaze for lemon drizzle. Bright and tangy!
Chocolate Swirl Fold in 1/2 cup melted chocolate before baking. Marble it with a knife. Rich and pretty.
Berry Bliss Top glaze with fresh raspberries. Skip the almonds. Fruity and fresh for summer. Which twist would you try? Vote in the comments!
Serving Ideas for Your Almond Pound Cake
Serve slices with whipped cream. Add a sprinkle of cinnamon. Pair with fresh figs for elegance. Drink with hot Earl Grey tea. Or try a sweet dessert wine. Both highlight the almond flavor. Which would you choose tonight?
Keep It Fresh or Freeze It
This almond pound cake stays moist for 3 days at room temp. Just wrap it tight. Pop slices in the fridge for up to a week—if they last that long! *Fun fact: My neighbor freezes whole loaves for surprise guests.* To reheat, 10 seconds in the microwave brings back that just-baked warmth. Double the recipe? Freeze one loaf for later. Thaw overnight on the counter. Why this matters: Wasting food wastes money. Who else loves a stash of ready-to-go treats?Oops-Proof Your Cake
Dense cake? Overmixing toughens the batter. Stir just until smooth. Soggy middle? Check oven temp with a thermometer—it’s often off. Glaze too runny? Add powdered sugar 1 tbsp at a time. Why this matters: Small tweaks make big wins. Once, I forgot the almond extract and used vanilla—still tasty! What’s your biggest baking fail? Share below!Your Questions, Answered
Q: Can I make this gluten-free? A: Swap flour 1:1 with gluten-free blend. Add 1/2 tsp xanthan gum.
Q: How far ahead can I bake it? A: Make it 2 days early. Glaze day-of for freshness.
Q: No almond extract? A: Vanilla works, but almond gives that special flavor.
Q: Can I halve the recipe? A: Yes! Use one loaf pan. Bake 45-50 minutes.
Q: Nuts too pricey? A: Skip the sliced almonds. The glaze shines alone.
Slice, Share, and Shine
This cake is my go-to for book club or lazy Sundays. The smell alone wins hearts.Tag @SpoonSway on Pinterest with your creation! Did you try a twist? Tell me in the comments. Happy cooking! —Sarah Cooper.
Easy Moist Almond Pound Cake with Glaze
Description
A moist and flavorful almond pound cake with a sweet glaze and sliced almonds for a delightful dessert.
Ingredients
Instructions
- Preheat the oven to 350°F. Grease two 9×5-inch loaf pans with the 2 tablespoons vegetable shortening and then gently flour them using the 2 tablespoons flour, tapping to release the excess.
- In medium bowl, sift together the 3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon fine sea salt; set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the 2 1/2 cups sugar and 1 cup unsalted butter until light and fluffy, approximately 3-4 minutes.
- Add the 5 large eggs and 2 teaspoons almond extract, beating on high speed 5 minutes.
- Alternating on low speed, add the dry ingredients and 1 cup whole milk into the wet ingredients on low speed, beating just until smooth after each addition.
- Evenly divide the batter into the two prepared pans.
- Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Cool for 20 minutes; remove from pan(s) to a wire cooling rack. Cool completely, about 2 hours.
- In a medium bowl, combine the 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon almond extract, whisking until smooth.
- Pour the glaze over the cooled pound cakes. Top with the 1/4 cup sliced almonds while still tacky.
- Allow to set for 15 minutes before slicing and serving.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
Pound Cake, Almond, Dessert, Cake