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Almond Pound Cake

Irresistibly Moist Almond Pound Cake That Everyone Will Love

This Almond Pound Cake is a deliciously rich treat perfect for satisfying sweet cravings and impressing guests.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Marzipan or almond paste Substitute with almond flour if necessary, adjusting other ingredients.
  • 1 cup Unsalted butter Ensure it is at room temperature.
  • 1 cup Sugar Additional sugar may be needed if using almond paste.
  • 4 large Eggs Use room temperature eggs.
  • 1 teaspoon Vanilla extract Can substitute with vanilla sugar.
  • 1 teaspoon Almond extract Provides pronounced almond flavor.
  • 1 tablespoon Rose water Optional; adds floral notes.
  • 2 cups All-purpose flour
  • 1/4 cup Corn starch Cannot be substituted with other flours.
  • 1 tablespoon Baking powder Can substitute with baking soda if adjusted with acid.
  • 1 teaspoon Salt
  • 1/2 cup Milk Can substitute with any dairy or nut milk.
For the Glaze
  • 4 oz Semi-sweet chocolate Use high-quality chocolate for best flavor.
  • 1 tablespoon Coconut oil Helps achieve smooth consistency in the chocolate glaze.
  • 1/4 cup Apricot jam Optional glaze for added moisture and sweetness.
  • 1-2 tablespoons Water Used to achieve right consistency for apricot glaze.
Optional Garnishes
  • Almond slices Sprinkle on top as decoration.

Equipment

  • loaf pan
  • mixing bowl
  • Hand mixer

Method
 

Step-by-Step Instructions for Almond Pound Cake
  1. Preheat your oven to 350ºF (175ºC) and grease a loaf pan with butter. Line with parchment paper.
  2. Crumble the marzipan into a bowl and mix with a small splash of water to soften. Heat for 10-15 seconds until pliable.
  3. Cream the softened butter and marzipan until light and fluffy. Gradually add sugar, then vanilla and almond extracts.
  4. Add eggs one at a time to the butter mixture, mixing thoroughly after each addition.
  5. Whisk together flour, corn starch, baking powder, and salt in a separate bowl. Gradually add to wet ingredients, alternating with milk.
  6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, until a toothpick comes out clean.
  7. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Melt chocolate with coconut oil for a chocolate glaze or heat apricot jam with water for a lighter glaze.
  9. Once cool, pour the glaze over the cake and sprinkle with almond slices if desired. Cut and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and moisture. Measure flour correctly to avoid packing it down.

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