• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Southern Bite - supper made simple.

Southern Bite

Stacey Little's Southern Food & Recipe Blog

  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Main Course
    • Sauces/Dressings
    • Sides
    • Slow Cooker
    • Snacks
    • Soups
    • Weeknight Bites
  • Videos
    • Simply Southern TV
    • Behind the Recipe
    • Recipes with Videos
  • Cookbook
  • About
    • About Stacey
    • Media/PR
    • Contact
  • Recipe Box
Home » Featured

Almond Pound Cake

Stacey – February 26, 2020 – 50 Comments

Jump to Recipe Save Recipe

Almond Pound Cake shot from above

This Almond Pound Cake is the collision of two of my most favorite things: pound cake and almond. 

I passionately love anything almond. Almond cakes, almond tortes, macarons, almond danishes, amaretto, and just about anything with almond extract.  

Almond Pound Cake with glaze

And there are few desserts that I love more than a perfectly executed pound cake.

But this cake isn’t just about adding almond extract into a boring pound cake. This pound cake it seriously delicious! 

It’s got a lighter texture than some of my other pound cakes and has tons of great flavor thanks to 3 sticks of butter. 

Almond Pound Cake with glaze and Almonds

And if all that almond in the cake itself weren’t enough, we’re gonna go all in and add some almond extract to the glaze AND sprinkle some sliced almonds on the top. It’s like almond-a-palooza up in here! Whew!

Almond Pound Cake with slices missing

Y’all are lucky there was even any of this left for me to photograph.  See that big ol’ piece missing in that photo above? Yeah, that was me. And I’m not sorry about it. Not one bit. 

Slice of Almond Pound Cake with fork

Now I get not everyone is as big of a fan of almond extract as I am, so you can certainly scale back on the amount of almond extract in this recipe.  

You can even leave it out completely and have a super delicious butter pound cake. I wouldn’t, but you can. I mean, it’s totally up to you, but I would add it. I mean it’s delicious without it, but even more delicious with it. But you can leave it out… (~whispers~ but don’t.)

Slice of Almond Pound Cake

One thing to note: As with most of my other pound cakes, I call for you to cream the butter and sugar together for 5 minutes in the beginning step. No, that’s not a typo. It’s 5 whole minutes. Just trust me. 

Y’all enjoy!

Almond Pound Cake with slices missing
Print Pin Save
5 from 5 votes

Recipe Card

Almond Pound Cake

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 to 10
Author Stacey Little | Southern Bite

Ingredients

  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 5 large eggs, room temperature
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 2 to 3 teaspoons almond extract

For the topping:

  • 1 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk
  • 1/4 cup sliced almonds

Instructions

  • Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
  • Use a mixer to cream the butter and sugar together for about 5 minutes.
  • In a large bowl, whisk the flour, baking powder, and salt together.
  • Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
  • Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
  • Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
  • Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
  • To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.
Almond Pound Cake with slices missing
Did you make my Almond Pound Cake?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on Insta Leave a Rating

Almond Pound Cake for Pintreat 

Know some folks who would like this?

Related Posts

Strawberry Jam Pound Cake with slice missing
Strawberry Jam Pound Cake
Slices of Buttermilk Pound Cake
Buttermilk Pound Cake
Piece of Apple Butter Cake with bite missing
Apple Butter Cake
Overhead view of Fresh Lemon Lime Cake
Fresh Lemon Lime Cake
Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact

Join my mailing list!

Get new Southern Bite recipes delivered right to your inbox. Plus, I’ll send you my Breakfast Bites mini ebook!

No spam, unsubscribe anytime.

Reader Interactions

Comments

    Rate & Comment Cancel reply

    I love hearing from y'all! Comments, suggestions, and questions are always welcome. Kindness is required. Your email address will not be published.

    Recipe Rating




  1. Mel

    December 21, 2022 at 10:55 pm

    This cake was so delicious! I dared to share it untested and it got rave reviews. I made a couple of modifications so that it was gluten free and dairy free. Nobody knew it. I kicked it up a notch and added orange zest to the batter and to the icing. Wow. My husband declared it a 10 and asked, “You kept this recipe, right???” Oh, yeah.

    Reply
    • Stacey

      December 23, 2022 at 2:15 pm

      Ha! Love hearing that!

      Reply
  2. Gail

    October 22, 2022 at 9:01 am

    This sounds so good! Could you tell me if this gets a crinkly top when baked?

    Reply
    • Stacey

      October 22, 2022 at 10:53 am

      It does!

      Reply
  3. Michele

    September 4, 2022 at 1:12 pm

    The best pound cake ever! I use 1 cup of milk instead of 1/2 cup and use 1 tsp of almond extract and it came out perfect! Thank you!

    Reply
    • Stacey

      September 6, 2022 at 8:35 am

      Thank you so much Michele?

      Reply
  4. Deborah Bianchi

    July 17, 2022 at 10:33 pm

    Made it today for company. Everyone loved it. So moist and tasty. I used almond liquor to make the glaze and served it with Homemade almond cherry ice cream. So good.

    Reply
    • Stacey

      July 18, 2022 at 8:59 am

      That sounds AMAZING!

      Reply
  5. Vikki

    June 23, 2022 at 7:58 am

    This cake is amazing and I make it quite often. It falls every time I make it but it’s so good I don’t care! Any ideas or tips that will help it not fall. Thanks for sharing your recipes!

    Reply
    • Stacey

      June 24, 2022 at 3:33 pm

      Most pound cakes fall because they aren’t cooked enough. This could have something to do with the temperature of the oven being off or the cook time not being long enough. It’s really hard to say.

      Reply
  6. Wendy

    May 28, 2022 at 4:02 pm

    PERFECT!! I made this last night, exactly as written. Came out beautifully and tasted divine. Thank you!

    Reply
    • Stacey

      June 7, 2022 at 2:06 pm

      Awesome! So glad to hear that!

      Reply
  7. Kaye

    February 28, 2022 at 5:58 pm

    New to cooking. Can you explain how much 9/16 of milk is.

    Reply
    • Stacey

      March 7, 2022 at 1:09 pm

      It sounds like maybe the portion sizes have been changed on the recipe card. The recipe actually calls for a 1/2 cup of milk.

      Reply
  8. Vikki Montgomery

    December 2, 2021 at 7:12 am

    I made this cake yesterday and it is AMAZING! I have made numerous pound cakes in my life and nothing comes close to this one. Thank you so much for sharing this treasured recipe!

    Reply
    • Stacey

      December 2, 2021 at 11:29 am

      Awesome! It’s one of my favorites so I’m so glad to hear you enjoyed it!

      Reply
  9. Maryanne Sistrunck

    November 12, 2021 at 4:44 am

    Instead of using regular sugar could I use Splenda is it any different

    Reply
    • Stacey

      November 16, 2021 at 11:49 am

      Hi Maryanne! Unfortunately, I don’t have any experience with low/no sugar baking. Since baking is so much about chemistry, I’d hate to make any guesses. Maybe another reader will have some insight to share with us.

      Reply
  10. E. Lee

    December 7, 2020 at 3:35 pm

    Can unsweetened Silk almond milk be used instead of regular milk?

    Reply
    • Stacey

      December 8, 2020 at 3:30 pm

      I don’t see why not. Enjoy!

      Reply
  11. Ellen Allen

    December 3, 2020 at 6:49 pm

    Do you have a favorite bundt pan that you use??
    Size, steel, aluminum, non-stick?? I need a new one (I think) …
    I love everything almond as well.

    Reply
    • Stacey

      December 8, 2020 at 3:36 pm

      I do! It’s a thick-walled, aluminum Bundt pan that a sweet lady gave me years ago. It’s probably about 50 years old.

      Reply
  12. Ashley Davis

    September 18, 2020 at 2:37 pm

    If making in a loaf pan would I just half the recipe?

    Reply
    • Stacey

      September 21, 2020 at 9:19 am

      You certainly could!

      Reply
  13. Joana

    July 24, 2020 at 11:56 am

    I would like to know if it is possible to make cake using almond flour instead of wheat flour.
    If so, what are the adjustments?
    I am looking forward to baking this
    Thank you

    Reply
    • Stacey

      July 27, 2020 at 11:12 am

      Hi Joana! I’ve not tried that, so I can’t say for sure. Hopefully someone else who has tried can chime in and help out.

      Reply
  14. Sheila

    April 21, 2020 at 10:24 am

    I only have salted butter on hand. Would I omit the salt in the recipe?

    Reply
    • Sheila

      April 21, 2020 at 11:34 am

      I wanted to make this recipe today, so I searched the internet for an answer. Sorry I’m impatient, but, this is what I found.
      Thanks for the recipe. I can’t wait to try it, I just LOVE almond flavor!

      “If your recipe calls for unsalted butter and you want to use salted, reduce the amount of salt by 1/4 teaspoon. If your recipe calls for salted butter and you’re using unsalted, increase the amount of salt by 1/4 teaspoon.”

      Reply
      • Stacey

        April 21, 2020 at 4:08 pm

        Glad you found an answer! Sorry I couldn’t get to your question sooner.

        Reply
        • Sheila

          April 26, 2020 at 9:16 am

          Seriously no worries. I made this cake and it lasted maybe 3 days! Everyone loved it. I will be making this recipe again and again. Thanks again for sharing!

          Reply
          • Stacey

            April 27, 2020 at 9:20 am

            So glad everyone enjoyed it!

  15. mac

    February 27, 2020 at 7:22 pm

    If granny wasn’t cremated I would dig her up and slap her, then give her a kiss.
    Made it for my sweetie’s Birthday. WOW! was she impressed. It’s easy guys, try it.
    She hardly eats desert, and she ate 2 slices and took some to work for the girls.

    Reply
    • Stacey

      February 28, 2020 at 3:43 pm

      I seriously can’t love this comment enough! So glad you enjoyed it!

      Reply
      • Sunita Machado

        January 30, 2021 at 6:36 am

        Hey Stacey,

        I’m a big fan of the good ol pound cake and the touch of almond takes it to another level. Thanks for sharing your recipe. I tried it and it turned out well. It was a tad sweet for my taste, so tempered down the sugar by 30% the next time I made it. Also, it’s hard to find unsalted butter easily in Mumbai, so used salted butter. Thanks a bunch!

        Reply
        • Stacey

          February 1, 2021 at 9:54 am

          So glad to hear you enjoyed it, Sunita!

          Reply
  16. Virginia

    February 27, 2020 at 10:15 am

    I don’t have any all purpose flour on hand, only self-rising flour. How would I substitute self-rising flour in this recipe? Would it still be 3 cups of flour? Thanks

    Reply
    • Stacey

      February 27, 2020 at 10:25 am

      Yes. The measurement would be the same.

      Reply
      • Glenda

        February 28, 2020 at 12:13 am

        Virginia needs to that she should omit the baking powder and salt when using self-rising flour. If she’s an experienced cook, she will already know this.

        Reply
        • Glenda

          February 28, 2020 at 12:15 am

          Oops! Left out a word….needs to KNOW….that she should….

          Reply
        • Stacey

          February 28, 2020 at 3:43 pm

          I figured that might be the case, but you are 100% correct.

          Reply
        • Virginia

          February 29, 2020 at 2:56 pm

          Hello Glenda and Stacy…..yes, I would leave out the salt and baking powder when I use self-rising flour. Thanks for your comments though. This recipe looks wonderful, and I am so anxious to try it. Pound cake is so such a great cake and I like to think it is ‘…..so Southern…..’

          Reply
          • Stacey

            March 4, 2020 at 9:19 am

            Hope you enjoy it!

    • Debbie A Readling

      September 16, 2020 at 8:56 pm

      Is the amount of milk correct? Shouldn’t it be a whole cup?

      Reply
      • Stacey

        September 17, 2020 at 8:08 am

        It’s correct.

        Reply
  17. MARY K REX

    February 26, 2020 at 9:47 pm

    I Love anything Almond

    Reply
    • Stacey

      February 27, 2020 at 10:25 am

      Me too! So very much!

      Reply
  18. Claudine Bratcher

    February 26, 2020 at 4:57 pm

    OMG! I’m so glad to know that there is another who’s just as crazy about almonds and almond flavor as I.
    I love pound cakes and I absolutely love anything almond. I have all the ingredients on hand to make this as well as having some sliced almonds that need to be used up.
    Thank you Stacey for sharing this recipe.
    Claudine in Fort Worth, TX

    Reply
    • Stacey

      February 27, 2020 at 10:26 am

      It’s got to be one of my most favorite flavors. Hope it turns out great for you!

      Reply
  19. Rose Groth

    February 26, 2020 at 3:55 pm

    Could you use an Almond liquor in the glaze or even poke cake with a fork and use a TBSP. or 2 of the almond liquor sprinkled over cake before glazing?

    Reply
    • Stacey

      February 26, 2020 at 4:54 pm

      Absolutely!

      Reply

Primary Sidebar

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact
The Southern Bite Cookbook cover

Trending Now

  • These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight5 Ingredient Beef Enchiladas
  • Closer photo of Ultimate Chicken SpaghettiUltimate Chicken Spaghetti
  • Two Easy Lemon Squares stacked on a blue plateEasy Lemon Squares
  • Bowl of Southern Chicken and DumplingsOld-Fashioned Southern Chicken and Dumplings
  • Cream Cheese Bacon Chicken Pasta on a forkCream Cheese Bacon Chicken Pasta
  • Bowl of Southern Lima BeansSouthern Lima Beans (Butter Beans)

As Seen On

As seen on logos

Recipes by Category

  • Appetizers
  • Beverages
  • Breads
  • Breakfast
  • Desserts
  • Main Course
  • Sauces/Dressings
  • Sides
  • Slow Cooker
  • Snacks
  • Soups
  • Weeknight Bites
  • Work with Me
  • My Cookbook
  • Contact
  • Cookbooks I Love
  • FAQ
  • Privacy Policy
  • Cookie Policy

© 2009–2023 Southern Bite / Stacey Little Media, LLC. All Rights Reserved. All Content Protected By Federal Copyright Laws.