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!
Preheat oven to 350°F
- 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
- Cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
- Sift both flours with the almond flour & baking powder.
- Combine the evaporated milk, vanilla & almond extract together
- 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.
- Add1/3 of the flour mixture to the creaming mixture and mix until just combined.
- The slowly add the half of the entire amount of the evaporated milk and extract while mixing on low- medium speed, just until combined
- Add another ⅓ of the flour mixture and then add the remaining evaporated milk
- Be sure to scrape the bottom and sides of the bowl and then add the last of the flour
- 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
- The loaf will be golden browned and when a toothpick inserted in the center comes out with moist crumbs not raw, it is done
- Cool slightly before un-molding onto a cooling rack to cool completely before slicing