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Buttery Almond Pound Cake

Buttery Almond Pound Cake is one of the easiest from scratch cakes that I’ve ever made. Easy enough to mix up for a weeknight dessert and delicious enough for special occasions.

Almond Pound Cake loaf with toasted almonds

Buttery Almond Pound Cake

This Buttery Almond Pound Cake recipe comes from The Weeknight Desserts Cookbook by Mary Younkin of Barefoot in the Kitchen. I have already made 4 recipes from this fabulous cookbook and so far this cake is my absolute favorite. 

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Scroll on down to the very bottom for the printable recipe card with the ingredients and full instructions. Otherwise read on for the step by step photos for this super easy cake and the cookbook review.

Pound cake is so simple to make and perfect for just about any occasion. We also love this full sized Pecan Pound Cake baked in a bundt pan to feed a crowd.

How to Make Buttery Almond Pound Cake:

  • Butter and flour a loaf pan and set aside.

Batter for almond loaf cake

  • Combine softened butter and brown sugar in a bowl and beat until fluffy. Add eggs and almond extract and beat until smooth.
  • Add milk and beat until combined.Cake batter for almond pound cake
  • Next, add flour, baking powder and salt. Mix until combined.

Almond Cake in blue loaf pan ready to go into oven

  • Pour the batter into the loaf pan and bake for 45-55 minutes, or until golden brown.

Baked Almond Pound Cake in blue loaf pan

  • Cool on a wire rack for 15 minutes. Place a cooling rack on top of the cake, hold the sides and invert the pan over the rack. Let the cake cool before slicing.

Glazed almond loaf cake

  • To Glaze the cake: melt butter in a small bowl and stir in powdered sugar, milk and almond extract. Whisk until smooth and drizzle over cake.

Almond Pound Cake

  • Top with sliced almonds if desired.

More Cake Recipes to Try:

Almond Pound Cake Loaf with sliced almonds

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Weeknight Desserts Cookbook Cover

The Weeknight Dessert Cookbook Review:

I am so in love with this cookbook! The recipes are so simple, they really are perfect for busy weeknights. I’m the kind of gal that wants dessert every night and The Weeknight Desserts Cookbook is just the ticket for those easy dessert recipes!

So far I’ve made the Almond Lovers Crinkle Cookies, Nut Lovers’ Oatmeal Cookies and the Pistachio- Chocolate Chunk Cookies plus this Buttery Almond Pound Cake. Every recipe was a hit and lasted less than 24 hours. Seriously good for anyone with a sweet tooth!

Buttery Almond Pound Cake Loaf

The recipes have simple, everyday ingredients. I actually had everything on hand to make each of these recipes. I love it when I can whip up an easy dessert and not have to run to the grocery store.

There are 80 irresistible recipes with only 5 to 15 minutes of prep. There are one-pan cakes, cookies, bars, crisps and cobblers, ice creams, puddings and sauces plus a whole section of no bake treats.

You simply must have this cookbook! Buy one or two for your dessert loving friends also. Pick up a copy at major book retailers or from Amazon.

Mary has also written The Weeknight Dinner Cookbook (see my review) and the Weekday Lunches & Breakfasts Cookbook (see my review). All of Mary’s cookbooks are incredible.  The recipes are great for busy families, the kind that you make again and again.

Buttery Almond Pound Cake
Print Recipe
4.41 from 15 votes

Buttery Almond Pound Cake

Buttery Almond Pound Cake is one of the easiest from scratch cakes that I’ve ever made. Easy enough to mix up for a weeknight dessert and delicious enough for special occasions.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: American
Keyword: almond cake, easy dessert, loaf cake, pound cake
Servings: 8 servings
Calories: 426kcal
Author: Milisa

Ingredients

For the Cake

  • 1/2 cup butter softened plus more for pan
  • 1 1/4 cups all purpose flour plus more for pan
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/2 teaspoons almond extract
  • 1/4 cup milk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

For the Glaze:

  • 1 tablespoon butter melted
  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds optional

Instructions

  • Preheat oven to 325 Arrange oven rack to the center of the oven. Thoroughly grease and lightly flour a 6 cup loaf pan with butter. 
  • To make the cake, combine the butter and sugar together in a large bowl. Beat with an electric mixer until fluffy crumbs form. Add the eggs and almond extract and beat until smooth. Add the milk and beat on low speed to combine. Add the flour, baking powder and salt. Beat until just combined. 
  • Pour the batter into the prepared pan. Bake for 45- 55 minutes, or until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 minutes.  Then place the cooling rack on top of the cake, hold the sides firmly, and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary, to free the cake from the pan. Let the cake cool complete before slicing. 
  • If you’d like to make the glaze, melt the butter in a small glass bowl in the microwave, about 15 seconds. Add the powdered sugar, milk and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add 1 teaspoon more of milk to thin it or 1 or 2 tablespoons more of powdere

Nutrition

Serving: 1g | Calories: 426kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 224mg | Fiber: 1g | Sugar: 45g

 

5 Comments

  1. I’m so happy that you’re enjoying the cookbook so much and that you loved the pound cake! Thanks for all the sweet words!

  2. This cake is amazing. I love anything almond. Best pound cake ever. I love the almond drizzle. Freezes very well if it makes it to the freezer.

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