Are you craving a deliciously moist and subtly sweet cake that's perfect for any occasion? Look no further! This easy almond pound cake recipe delivers a taste of pure indulgence without the fuss. Whether you're a seasoned baker or just starting out in the kitchen, this recipe is designed for success, providing a simple yet elegant dessert that will impress your family and friends. It’s the perfect addition to your repertoire of easy recipes and healthy meals, a true champion among quick dinner ideas.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole milk recommended for best results)
- 1 cup slivered almonds, toasted (optional, but highly recommended!)
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your cake releases easily and prevents sticking. Toasting the almonds beforehand enhances their flavor and adds a lovely crunch. Simply spread them on a baking sheet and toast them in the oven for about 5-7 minutes, keeping a close eye to prevent burning.
Mixing the Batter:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb. Use an electric mixer for best results; it makes the process much quicker and easier.
- Beat in the eggs one at a time, then stir in the almond extract and vanilla extract. The extracts add depth and complexity to the flavor profile.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
Baking and Cooling:
- Stir in the toasted slivered almonds (if using). Gently fold them into the batter to distribute evenly.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes, as oven temperatures can vary.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.
Tips for Success:
- Room Temperature Ingredients: Using softened butter and room temperature eggs ensures proper emulsification and a smoother batter.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Toothpick Test: Use a toothpick or wooden skewer to check for doneness. If it comes out clean, the cake is ready.
- Cooling Completely: Allow the cake to cool completely before slicing and serving to prevent crumbling.
Variations:
- Lemon Almond Pound Cake: Add the zest of one lemon to the batter for a zesty twist.
- Chocolate Almond Pound Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients.
- Glaze: Drizzle a simple powdered sugar glaze over the cooled cake for extra sweetness.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on variations and serving size)
- Fat: Approximately 20-25g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 40-45g
This delicious and easy almond pound cake recipe is perfect for homemade cooking and is sure to become a new favorite among your best recipes. Enjoy!