Almond Pound Cake

4 from 2 votes

This buttery Almond Pound Cake is moist and delicious with double almond flavor and an ultra-fine crumb. Make this recipe from scratch with just 10 ingredients for an easy, bakery-worthy dessert.

Makes 1 large Bundt cake or two standard loaf cakes.

Prep Time25

Total Time2

Course: Dessert

Cuisine: American

Keyword: almond flavored cake, almond pound cake, almond pound cake recipe

Servings: to 15 slices

Calories: 722kcal

Author: Tara Teaspoon

Ingredients

½ cup (2.7 ounces) slivered almonds* for batter
⅓ cup (1.6 ounces) slivered almonds* for pan
3 cups (384g) all-purpose flour
1 teaspoon fine salt
½ teaspoon baking soda
¾ cup unsalted butter room temperature, plus more to grease pan
2 ½ cups granulated sugar Divided, plus more for pan
½ cup canola oil or avocado oil
5 large eggs room temperature
1 tablespoon almond extract
1 cup sour cream room temperature
Confectioners’ sugar for garnish

Instructions

Heat oven to 375ºF with the rack in the center.
Toast all of the almonds* in the oven on a baking sheet until just golden and fragrant, 4 to 5 minutes. In a mini or small food processor, process ½ cup slivered almonds until very finely ground, like course almond flour. Remove to a bowl and set aside for the cake.
In the same food processor, combine ⅓ cup sugar and ⅓ cup toasted almonds and process until finely ground; set mixture aside.
Generously butter an 8-to-10 cup Bundt pan. Use the sugar-almond mixture to coat the inside of the pan, gently tapping any excess out and reserving it.
In a bowl combine the plain ground almonds, flour, salt, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until mixed well. While the mixer is running on medium-low speed, drizzle in the oil and beat the mixture until lightened and aerated, 1 to 2 minutes.
Add the eggs one at a time with mixer running, allowing each to be incorporated before adding the next. Add the almond extract.
Add the flour mixture and sour cream alternately in 3 batches, starting and ending with flour. Beat mixture until fully combined and use a spatula to scrape the sides and bottom of bowl to evenly mix batter.
Spoon batter into prepared pan and sprinkle with some or all of the remaining almond sugar mixture. Let the cake sit in the pan for 15 minutes at room temperature before baking.
Bake at 375ºF for 15 minutes and then reduce oven temperature to 325ºF. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cover pan with foil if the cake is browning too quickly.
Let cake cool in pan 10 to 15 minutes, then turn out onto a wire rack to cool completely. When cool, dust with confectioners’ sugar and serve.
Cake can be stored, covered, up to 3 days.

Notes

*To toast almonds: Place them in the 375ºF heated oven on a baking sheet in a single layer. Bake for 4 to 5 minutes and check them, stirring if needed. When done they will be turning light brown and fragrant. Remove from oven and let cool.

If baking in 2 loaf pans, follow the baking instructions as written, checking the cakes a 35 minutes and then 40 minutes so they don't overbake.

Nutrition