Almond Pound Cake

This Almond Pound Cake is buttery, moist, and tender with a delicate almond aroma that makes it hard to stop at just one slice. Perfect with an afternoon cup of tea or coffee, it's a timeless cake that feels both homey and elegant.

Unlike traditional pound cakes that can be dense, this version is lighter in texture thanks to the technique of adding in whipped egg whites, in combination with the ground almonds and a touch of milk, which keeps it soft and moist for days.

Why you'll love this recipe

Rich almond flavor: almond extract and finely ground almonds give this cake a fragrant, nutty depth.

Moist and tender: a balanced mix of butter, sugar, and milk ensures a soft crumb that stays fresh.

Simple ingredients: you probably have everything you need in your pantry already.

Versatile: enjoy it plain, dusted with powdered sugar, or topped with sliced almonds for an elegant finish.

Ingredients you'll need

Almond cake:

• 4 large eggs: separated egg whites from egg yolks
• cake flour: has a lower protein level than regular all-purpose flour and keeps the cake tender
• baking powder: acts as a leavener
• baking soda: acts as a leavener
• sea salt: for balancing flavor
• salted butter: you can also uses unsalted butter; add a little more salt
• almond flour: is ground up almonds; adds extra nuttiness
• almond paste/marzipan: enhances the almond flavor
• granulated sugar: adds sweetness and moisture to the cake
• vanilla extract: adds flavor
• almond extract: adds flavor
• cream of tartar: helps to stabilize the whipped egg whites
• whole milk: for moisture

Glaze:

• white chocolate: chopped
• almond extract
• flaked almond: toasted

How to make almond pound cake

Make the almond cake:

Preheat the oven to 350ºF.

Prepare a 8.5" x 4.5" x 2.5" loaf pan with parchment paper.

Separate the egg yolks and egg whites into separate bowls.

In a bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.

In a food processor, add the butter, almond flour, almond paste, sugar, 4 egg yolks, vanilla extract and almond extract one ingredient at a time, processing until the mixture becomes very creamy, about 5 minutes. Do not over process as the butter may melt.

Transfer the creamed almond mixture into a mixing bowl and set aside.

In a clean stand mixer bowl fitted with a wire whisk, whip the egg whites and and cream of tartar until foamy, and add in the sugar gradually, whipping until very stiff peaks.

Alternate adding the flour mixture, milk and whipped egg whites into the creamed almond mixture in 3 batches.

Use a spatula to fold the mixture until just incorporated.

Pour the batter into the prepared pan. Tap the pan to release any trapped air bubbles.

Bake the cake at 350ºF for 60-65 minutes or until a bamboo skewer inserted comes out clean.

Remove the cake out of the oven and let the cake cool in the pan on a wire rack for 15 minutes.

Then gently remove cake out of the pan and let it cool completely.

Make the glaze:

Add white chocolate to a bowl.

Melt white chocolate in the microwave in 20 seconds intervals, stirring in between heating.

Add in almond extract.

Assemble:

Spread the white chocolate glaze on the cake and garnish with toasted almonds.

Let the cake set before slicing.

How to serve

Enjoy slices of Almond Pound Cake on its own, paired with tea or coffee, or serve with a dollop of whipped cream and fresh berries for a lovely dessert.

How to store

Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

You can also freeze slices individually for longer storage.

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