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A loaf of almond pound cake with almond icing and chopped almonds.

Almond Pound Cake

Heather Smoke
Moist, buttery and dense almond pound cake, drizzled with sweet almond icing.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 1 loaf


  • Stand Mixer
  • Loaf Pan



  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 ½ cups + 2 tbsp cake flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup whole buttermilk, room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 tsp almond extract


  • ½ cup powdered sugar
  • ½ tsp almond extract
  • 4-5 tbsp heavy whipping cream
  • 2 tbsp chopped almonds


  • Preheat your oven to 350 and thoroughly grease a standard-sized loaf pan. Loaf pans can also be lined with a sheet of parchment paper for easy removal.
  • In the bowl of your stand mixer fitted with the paddle attachment, weigh/measure the butter and sugar.  Beat on medium speed, scraping the bowl down occasionally, for about 8-10 minutes, until very fluffy and lightened in color.
  • Continue beating while you add the eggs, one at a time, beating for 2 minutes after each, and scraping the bowl down occasionally to thoroughly incorporate all ingredients.  Don’t rush this step and add the eggs all at once, or they won’t emulsify correctly.
  • In a separate bowl, sift together the flour, baking powder and salt (I like to sift twice).  Combine the buttermilk and extracts in a liquid measuring cup.
  • With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour.  Don’t over-mix at this point, and use a spatula to gently fold any dry bits of flour remaining into the batter.
  • Spoon the batter into your prepared pan and smooth out the top.  Bake until a cake tester comes out with moist crumbs clinging to it and the crust is golden brown and slightly cracked.  It should take about 45-55 minutes to bake.
  • Cool the cake in the pan for 20 minutes, then invert onto a wire rack, carefully remove the pan, and let cool completely before slicing.
  • Store leftovers in an airtight container at room temperature for 4-5 days, or freeze indefinitely.


  • High Altitude:  I live in Denver, CO, so all of my baked goods are tested at high altitude.  Don’t let this deter you from trying my recipes, though, even if you don’t live in the mountains.  Be sure to read this post and this post for all my baking tips and FAQs.
  • Room Temperature Ingredients:  Your cold dairy ingredients (butter, eggs and buttermilk) need to be at room temperature before mixing this cake.  Set them out several hours before you plan on baking so they can warm up.
  • Leftovers:  Pound cake freezes extremely well, so leftovers can be wrapped in several layers of plastic wrap or stored in an airtight container to enjoy later.
  • Doubling the Recipe:  For a full-size bundt cake, double the ingredients, and bake the bundt cake at 325 F for about 65-70 minutes, until a cake tester comes out clean.
  • Fluted Loaf Pan:  The pan pictured in this post is a fluted loaf pan, and it creates a very dark crust on cakes and loaf breads, as it's thick and conducts a lot of heat.  Expect a lighter crust with a light-weight aluminum loaf pan or bundt pan.
Keyword Almond, High Altitude, Pound Cake