Name: Classic Almond Pound Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 3 h 35 min
Ingredients: 2 tablespoons vegetable shortening; 2 tablespoons flour; 3 cups flour; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 2 1/2 cups sugar; 1 cup unsalted butter (, softened); 5 large eggs; 2 teaspoons almond extract; 1 cup whole milk; 2 cups powdered sugar; 3 tablespoons milk; 1 teaspoon almond extract; 1/4 cup sliced almonds

Contents

1 The Scent of Sweet Memories
2 My First Baking Surprise
3 Why This Cake Tastes So Good
4 A Slice of History
5 Ingredients:
6 Making Your Almond Pound Cake
7 Fun Twists on a Classic
8 Serving Your Sweet Masterpiece
9 Storing Your Almond Pound Cake
10 Baking Troubles and Easy Fixes
11 Your Almond Pound Cake Questions
12 Share Your Baking Success
13 Classic Almond Pound Cake Recipe

The Scent of Sweet Memories

The warm smell of almond extract fills my kitchen. It reminds me of my grandmother’s house. She baked this cake every Sunday. That rich, nutty aroma was pure comfort. Ever wondered how a simple scent can bring back such joy? This cake does that for me. It feels like a hug from the past. I hope it becomes a tradition for you too. What food reminds you of your family?

My First Baking Surprise

My first try at this cake was a mess. I forgot to soften the butter first. The mixture was lumpy and looked awful. I almost threw it all away. But I baked it anyway. The result was surprisingly delicious. This taught me that imperfect efforts can still be wonderful. Home cooking is about heart, not perfection. Have you ever had a kitchen mistake turn out okay?

Why This Cake Tastes So Good

Two things make this pound cake special. First, the almond flavor is in both the cake and glaze. This double dose creates a deep, rich taste. Second, the texture is perfectly dense and moist. It holds the sweet glaze so well. Which flavor combo surprises you most, the almond or the sweet glaze? Share your thoughts below.

A Slice of History

Pound cake recipes are very old. They started in Northern Europe long ago. The name comes from the original recipe. It used a pound each of flour, butter, eggs, and sugar. This almond version is a tasty twist on a classic. *Did you know pound cakes were once made without any leavening?* They relied on air whipped into the batter. This history connects us to bakers from centuries past.

Ingredients:

Ingredient	Amount	Notes
Vegetable shortening	2 tablespoons	For pan prep
Flour	2 tablespoons	For pan prep
Flour	3 cups
Baking powder	1 teaspoon
Fine sea salt	1/4 teaspoon
Sugar	2 1/2 cups
Unsalted butter	1 cup	Softened
Eggs	5 large
Almond extract	2 teaspoons
Whole milk	1 cup
Powdered sugar	2 cups	For glaze
Milk	3 tablespoons	For glaze
Almond extract	1 teaspoon	For glaze
Sliced almonds	1/4 cup	For topping

Making Your Almond Pound Cake

Step 1 First, get your oven hot at 350°F. Grease two loaf pans well. Use shortening and a little flour. This stops the cake from sticking.

Step 2 Sift your dry stuff together. That’s the flour, baking powder, and salt. Set this bowl aside for now. You are building your layers of flavor.

Step 3 Now cream the butter and sugar. Mix them until they look fluffy. This takes a few minutes. Do not rush this important step.

Step 4 Add the eggs and almond extract. Beat it all for five minutes. The mix will get light and pale. (A hard-learned tip: room temperature eggs mix in better!).

Step 5 Slowly add the flour and milk. Alternate between the two. Mix just until everything is smooth. Over-mixing makes a tough cake.

Step 6 Pour the batter into your pans. Try to make them even. This helps both cakes bake the same. Then put them in the hot oven.

Step 7 Bake for about an hour. Check with a toothpick for doneness. The pick should come out clean. Let the cakes cool completely.

Step 8 Make the simple glaze. Whisk powdered sugar, milk, and extract. Drizzle it over the cool cakes. Top with sliced almonds right away.

What does creaming butter and sugar do? Share below!

Cook Time: 55-60 minutes

Total Time: About 2 hours 30 minutes

Yield: 2 loaves

Category: Dessert, Baking

Fun Twists on a Classic

This cake is a wonderful blank canvas. You can easily make it your own. Try one of these fun ideas for a new treat. I love a little kitchen creativity.

Lemon Almond Use lemon extract instead of almond. Add some lemon zest to the batter. It gives a bright, sunny flavor.

Chocolate Chip Fold a cup of chocolate chips into the batter. Everyone loves a little chocolate. It makes a great snack cake.

Berry Swirl Swirl some raspberry jam into the batter before baking. You get pretty ribbons of fruit. It tastes so special.

Which twist would you try first? Vote in the comments!

Serving Your Sweet Masterpiece

This cake is perfect all on its own. But you can dress it up too. A simple slice is pure comfort. For a fancy dessert, try something new.

Serve it with fresh berries and whipped cream. Or toast a slice for breakfast. A cup of coffee is its best friend. For a treat, try a glass of amaretto. For the kids, a cold glass of milk is perfect.

Which would you choose tonight?

Storing Your Almond Pound Cake

Keep your cake fresh on the counter. Just cover it tightly with plastic wrap. It will stay moist for about four days. For longer storage, freeze it without the glaze. Wrap the whole loaf in plastic and foil. It freezes beautifully for up to three months.

Thaw it overnight on the counter when ready. You can also warm a slice in the toaster. My grandkids love it warm with a little butter. This cake is perfect for batch cooking. Make two loaves and freeze one for later.

Baking Troubles and Easy Fixes

Is your cake too dry? You might have over-baked it. Check it five minutes before the timer goes off. A toothpick should have a few moist crumbs. Is the cake sticking to the pan? Be generous with the shortening and flour when prepping.

This creates a non-stick barrier for easy release. Is your glaze too runny or thick? Add milk a teaspoon at a time to thin it. Add more powdered sugar to thicken it up. What is your biggest baking challenge? Share your story in the comments below.

Your Almond Pound Cake Questions

Can I make this gluten-free? Yes, use a good gluten-free flour blend. It should work as a one-to-one substitute.

Can I make the cake ahead of time? Absolutely. Bake it a day before you need it. The flavor gets even better overnight.

What can I use instead of almond extract? Vanilla extract is a fine swap. Use the same amount for a classic flavor.

Can I cut the recipe in half? You can, but be careful. Baking times will be shorter for a smaller loaf.

Can I use a different pan? A Bundt pan works well too. Just adjust the baking time as needed.

Share Your Baking Success

I hope you love this family recipe. It always reminds me of Sunday dinners. Nothing beats a slice with afternoon tea. I would love to see your beautiful creations. Tag Savory Discovery on Pinterest with your photos. Happy cooking! —Elowen Thorn.