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.

Course Dessert

Cuisine American, Canadian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 276kcal

Author Michelle

Ingredients

Almond Cake:

4 large eggs separated egg whites from egg yolks
150 g cake flour
¾ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon sea salt
113 g (1 stick) salted butter you can use unsalted butter, just increase the salt
50 g almond flour
60 g almond paste/marzipan
40 g granulated sugar
½ teaspoon vanilla extract
1 teaspoon almond extract
¼ teaspoon cream of tartar
40 g granulated sugar
60 ml whole milk

Glaze:

60 g white chocolate chopped
½ teaspoon almond extract
3 tablespoon almond flakes toasted

Instructions

Make the almond cake:

Preheat the oven to 350ºF/177°C.
Prepare a loaf pan with parchment paper.
Separate the egg yolks and egg whites into 2 different bowls.
In a mixing 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 4 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/177°C for 60-65 minutes or until a toothpick 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 microwave-safe bowl.
Melt white chocolate in the microwave in 20 seconds intervals, stirring in between heating.
Stir in almond extract.

Assemble:

Spread the white chocolate glaze on the cake and garnish with toasted almonds.
Let the cake set before slicing.

Nutrition