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Almond Pound Cake with Almond Icing and Sliced Almond Garnish Recipe

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3.9 from 11 reviews

This Almond Pound Cake recipe delivers a rich, moist, and flavorful cake with tender crumb, enhanced by the fragrant almond extract and topped with a smooth almond glaze and sliced almonds for a delightful crunch. Perfect for dessert or a special occasion treat, this classic bundt cake combines buttery sweetness with subtle almond notes.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened to room temperature
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 cup whole milk

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 1 1/2 tablespoons whole milk
  • 2 tablespoons sliced almonds, for garnish

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease a 12-cup bundt pan with shortening, baking spray with flour, or a homemade cake release to ensure the cake releases easily after baking. Set the prepared pan aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until fully combined. This ensures even distribution of the leavening agents throughout the batter.
  3. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which usually takes about 3 to 4 minutes. This step is crucial for a tender crumb.
  4. Add Eggs and Extracts: Incorporate the eggs one at a time into the creamed butter and sugar mixture, ensuring each is fully blended before adding the next. Then, mix in the pure vanilla extract and almond extract for aromatic flavor.
  5. Combine Dry Ingredients and Milk: Alternately add the dry ingredient mixture and whole milk into the wet batter, typically in three additions. Beat each addition just until incorporated; avoid overmixing to maintain a tender texture. The batter will be thick and smooth.
  6. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. This indicates perfect doneness.
  7. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes after baking. Then carefully invert the cake onto a large cake platter and let it cool completely before glazing.
  8. Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, almond extract, and whole milk until smooth and pourable. Drizzle the glaze evenly over the cooled cake, allowing it to flow down the sides naturally. Garnish with the sliced almonds for added texture and decoration.

Notes

  • For best results, use room temperature ingredients to ensure the batter mixes smoothly and evenly.
  • Do not overmix the batter after adding the flour to avoid a dense cake.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off too quickly.
  • Use a toothpick to check doneness in multiple spots, as ovens may vary in temperature.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/almond-pound-cake-with-almond-icing-and-sliced-almond-garnish-recipe/