This Almond Pound Cake is winner of a recipe in our home. The almond glaze really brings home the almond/marzipan flavor in this dense, but moist, cake. This cake is an almond lover’s dream!
I am a bona fide lover of almond flavor anything, including Marzipan! This pound cake definitely scratched my itch for an almond flavor cake.
There are quite a few bundt cakes on my blog, as there are pound cake recipes. What’s the difference between the two? Pound cake tend to be more dense in texture. The classic pound cake is one pound, each, flour, butter, eggs and sugar! This recipe doesn’t use quite that much!
To start, you’ll need a bundt pan, of course! I really like this 18-cup capacity pan! For the cake, you’ll need cake flour (with leaveners added), unsalted butter, sugar, eggs and whole milk.
Of course, there’s almond extract– like two tablespoons, total. The steps are pretty standard– whip together the softened butter with sugar for 5 minutes. Add the eggs, and extract. Alternately, add the milk and flour until just mixed.
My fool proof way to prep my bundt pans is to use Baker’s Joy Spray. I have never had a cake fail to release from the pan with this spray! Otherwise, use baking spray and dust with flour. The recommended baking time was 70-90 minutes. I always check my cakes early, and this cake was ready in 60 minutes! Once the cake cooled, in the pan, for 30 minutes it came right out! The cake cooled in three hours.
For the glaze, sifted confectioners sugar, milk and almond extract and whisk until smooth.
My favorite way to glaze cakes is to firmly set the cooling rack over my kitchen sink. This makes cleanup so much easier! The final touch was to sprinkle some toasted almond slices over the top.
The moment of truth is cutting that first slice of cake. Yay, the texture looks perfect!
TASTING NOTES: There’s no doubt that there’s almond extract in this cake. It’s perfect! While the texture is dense, this isn’t negative in any way. The almond glaze is a perfect finish, that adds enough almond flavor to complement the cake. This is the kind of cake that would go perfectly with a cup of coffee or tea. In fact, we’ve been enjoying this with our morning coffee. The remaining cake will be sliced, wrapped in plastic and frozen for the days we’re craving cake. (Or, should I just share it with neighbors?) I think I’ll do both!
Perfect Almond Pound Cake with an Almond Glaze
Equipment
- 1 one-piece tube pan (16-18 cup capacity)
Ingredients
Dry ingredients:
- 3 cups cake flour, (12 oz) do not substitute!
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Wet ingredients:
- 2-1/2 sticks unsalted butter softened
- 2-1/2 cups granulated sugar
- 6 large eggs room temperature
- 1 Tablespoon pure almond extract
- 1 cup whole milk do not substitute, room temperature
For the glaze:
- 2 cups confectioners’ sugar sifted
- 2 Tablespoons milk
- 1 Tablespoon almond extract
- 1/3 cup slivered almonds for garnish lightly toatsted
Instructions
- In a large bowl, whisk together cake flour, baking powder and salt. Set aside.
- Add softened butter and sugar to the bowl of a stand mixer. Cream until light and fluffy, about 5 minutes. Add the eggs, one at a time and almond extract. Scrape down the sides of the bowl and mix again for 30 seconds. Add flour mixture in three additions, alternating with milk and ending with flour. Mix until just combined. Do not over mix.
- Add batter to a one-piece tube pan (16-18 cup capacity) that has been lightly sprayed with cooking spray and dusted with cake flour. NOTE: I always use Baker's Joy Spray to prepare my bundt pants, thus eliminating the need for flour. My bundt cakes never stick!
- Bake in a 325° degree oven that has NOT been pre-heated. This will give you a loftier cake and a nicer crust. (Do not open the oven door). Bake for 70-80 minutes or until a toothpick comes out the center clean. NOTE: My cake was ready at 60 minutes. I always test with a long skewer, to see if only a few crumbs "stick". That means the cake is done.
- Cool the cake in the pan on a wire rack for 30 minutes. Turn the cake out on the rack and turn right side up. Let cool for three hours.
For the glaze:
- In a bowl, whisk together the confectioners sugar, milk and almond extract. Pour along the edges of the cake, first, to create a "drip" design. Finish off the top of the cake, and spread evenly. Sprinkle with almonds before glaze is dry.
Notes
All I have is a 2 piece tube pan, will it not work?
I think the one cup of milk is for the cake not the glaze. Look at the recipe.
Indeed, you are right! I have fixed the recipe card. Thank you.
That seems like way too much almond extract. Is it SUPPOSED to be a teaspoon?
Yes, that is correct. Reduce it if you prefer less.