Description
This Almond Pound Cake is special for its irresistible almond flavor, simple prep with everyday ingredients, and perfect for any occasion, from desserts to gatherings.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 2 cups whole milk
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons milk
- sliced almonds for topping
Instructions
- Preheat the oven to 350°F and generously grease a 12-cup bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
- In another bowl, beat the granulated sugar and softened butter until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing until smooth, then blend in the vanilla and almond extracts.
- Alternate adding the dry ingredients and milk, mixing just until combined to form a thick, smooth batter.
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for about 15 minutes before inverting onto a platter. Allow to cool completely before icing.
- For the icing, whisk together powdered sugar, almond extract, and milk until smooth, then drizzle over the cooled cake and top with sliced almonds.
Notes
Make sure to grease the bundt pan well to prevent sticking.
The cake can be stored in an airtight container at room temperature for up to 3 days.
Feel free to customize the topping with your favorite nuts or fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg