Almond Pound Cake


Who doesn’t love a finely textured almond pound cake?

Almond flour, almond extract and sliced almonds on top makes for a really beautiful, delicious and classic tea time favorite.

Top it with Vanilla Ice Cream and a drizzle of Chocolate Ganache, and call this baby dessert!

This is going to be an alternating creaming method since there is a heavy amount of liquid going in; in the form of evaporated milk. (or buttermilk or almond milk if you prefer)

So just follow along in the video tutorial for exactly how to mix.

I’ve used almond emulsion here which tends to be a bit stronger than extracts so adjust your recipe accordingly if you have the extract (you can add about ½ teaspoon more than what I have listed here, to your liking)

The addition of almond flour keeps this pound cake really moist as well as the evaporated milk addition.

This recipe bakes up perfectly into cake layers as you will see in my Almond Layer cake with Raspberry Cream Cheese Buttercream tutorial!

Perfectly flat cake layers too so there is no need to trim and no waste!

You may want to double the recipe below and get yourself 2 pound cakes though, since 1 will be gone in no time!

4.7 from 3 reviews
Almond Pound Cake
Prep time
Cook time
Total time
Prepare a standard loaf pan with pan grease
Preheat oven to 350°F
Serves: 1- Loaf
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Evaporated Milk ½ cup (120ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Emulsion 1½ teaspoons
  • Salt ¼ teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour ¼ cup (30g)
  • Almond Flour ¼ cup (25g)
  • Baking Powder 1½ teaspoons (7g)
  • Sliced Almonds *optional 2 Tablespoons
  1. Cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours with the almond flour & baking powder.
  3. Combine the evaporated milk, vanilla & almond extract together
  4. Add the eggs one at a time to the creamed mixture and be sure to scrape the bottom & sides of the bowl as needed for a smooth mix.
  5. Add1/3 of the flour mixture to the creaming mixture and mix until just combined.
  6. The slowly add the half of the entire amount of the evaporated milk and extract while mixing on low- medium speed, just until combined
  7. Add another ⅓ of the flour mixture and then add the remaining evaporated milk
  8. Be sure to scrape the bottom and sides of the bowl and then add the last of the flour
  9. Bake in preheated 350° F oven for 20 minutes then turn the oven temperature down to 325°F for another 30 minutes or until it is done
  10. The loaf will be golden browned and when a toothpick inserted in the center comes out with moist crumbs not raw, it is done
  11. Cool slightly before un-molding onto a cooling rack to cool completely before slicing


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  1. Hi Gretchen – I have a pound cake dilemma I’ve been dealing with for years, and I’m hoping you can help me troubleshoot to get to the root of my problem.

    Whenever I make a pound cake recipe as a layer cake or in a regular tube or bundt pan, I slice the cake and find that I have pasty-like, gooey streaks in the middle of my cake. When veteran bakers in my family see it, they tell me that “my cake fell.” Do you know what that means? No one has really been able to provide me with a good answer so that I can avoid making whatever mistake I’m making causing my pound cakes “to fall.” I’ve been told that I either over-cream the butter and sugar, or over-whip my eggs, or over-mix the ingredients altogether. I use a pretty simple recipe of 3 c – AP flour, 4 sticks (2 c) butter, 3 c – sugar, 1 c- milk, and 6 – eggs. I used to let the eggs act as the sole leavener by whipping air into them for 5-7 mins. I’ve since tried using 1 tsp of baking powder, but again, my cakes still end up falling. All of my ingredients are always at room temperature.

    Hopefully, you’ve heard of this problem before. I would really like to try your Almond Pound Cake recipe as a two layer cake, but lately, I’ve been shying away from any pound cake recipe. Any advice or guidance you can share to finally help me get to the bottom of my problem will be immensely appreciated.

    Thank you!

    1. Hmm, well when they say your “cake fell” to me that means it had a nice rise in the oven but then suddenly fell and collapsed. Is this what you mean? But a falling cake is usually due to too much baking powder OR more often too much batter in the pan not allowing it room to grow.
      Otherwise I think I know what you mean by the “goeey streaks” I have seen this before. Sometimes it would happen in my Golden Vanilla Cake recipe that is made with cream cheese, but I never had that trouble with any other recipes.
      You may want to try Rose Levy Beranbaums creaming method that I enlist here for my BUTTER CAKE RECIPE
      But here are a couple other things to consider in pound cake making: Have all ingredients at room temperature and try to use Superfine Sugar

  2. Thanks Gretchen! I’ll try the Rose Levy Beranbaum creaming method to see if that will prevent the streaks. I appreciate your response here and everything you do for your fans! I really, really, really love your baking show and wish you so much success!!

  3. Hi gretchen,
    Can I use almond paste in place of almond flour. I have loads of almond paste made :). So wanted to make sure if I can use it here. If not, then how do I make almond flour?

    1. not really here since it may incorporate in weird, being that the almond paste is moist and we need a dry ingredient. ALmond flour is simply ground almonds (I use a coffee grinder to get them super fine)

  4. Hay Gretchen it’s lonville thank you for the muffin recipe it’s a good tasting recipe. Zip it up and zip it oooooooout!

  5. please tell if i add all eggs one by one then also will the butter sugar mixture not lose flufiness, air and become like liquid. I mix egg-flour-egg-flour one by one. is it ok

    1. Pound cakes can be tricky, sometimes overmixing or too fast mixing can cause too much air in the batter- resulting in a souffleing affect that will then collapse. Too much batter in the pan will also do this, since it will have no place to keep rising and will ultimately collapse

  6. Hello I need to make 3 10 inch cake layers, would I triple the recipe or multiply by 4? Also would I bake them the same way you bake the loaf, 20 min at 350 degrees then drop to 325? Thank you in advance

    1. I do not do much GF baking, however many people who follow my page have substituted GF Baking Flour for my flour and they say the recipes turn out great!

  7. Hi Gretchen

    I made this cake a couple of months ago and it turned out great. I would like to bake it again for someone with lactose intolerance. I will use almond milk in place of evaporated milk, but can I substitute butter with oil?

    Thanks a million for all your help

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