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+ servings
almond pound cake slice overhead shot

Almond Pound Cake

Mimi Newman
The Only Almond Pound Cake Recipe You'll Need
4.67 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Course Baking
Cuisine American
Servings 12 servings


  • ¾ cup of butter room temperature
  • 1 ½ cups of granulated sugar
  • 2 eggs room temperature
  • ½ cup of whole milk
  • 1 teaspoon of almond extract
  • 1 ½ cups of all-purpose flour
  • ½ cup of almond flour
  • 1 teaspoon of kosher salt
  • ¾ teaspoon of baking powder
  • Optional: turbinado 2-3 packets of Sugar in the Raw, or demerara sugar for the top of the pound cake - a crunchy sugar


  • Preheat oven to 350F.  Line and spray a loaf pan with parchment paper
  • In the bowl of a stand mixer, beat the butter and sugar on medium-high for 5 minutes, until very light and fluffy. I set a timer for 5 minutes and let my machine run. Once the butter/sugar is combined, scrape down the bowl, add in your eggs, milk, and almond extract, and mix to combine for about 30 seconds. 
  • In a medium bowl, combine the dry ingredients: flour, baking powder, salt. Add in the dry ingredients in thirds.
  • Pour into the prepared pan and pop into the oven.
  • Bake for 1 hr.
  • Let cool and serve!
Keyword 2 egg pound cake, almond extract pound cake, Pound cake
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