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
Recipe by Gretchen's Bakery at