Almond Pound Cake Recipe

Name: Almond Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter, at room temperature; 4 ounces cream cheese, at room temperature; 1 ½ cups Equal Spoonful; 5 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 ⅓ cups almond flour; 1 cup oat flour; ½ teaspoon baking powder; ¼ teaspoon salt; ¼ teaspoon grated nutmeg; ¼ teaspoon cinnamon

Servings: persons

1
Preheat the oven to 350 and butter an 8 1/2 x 4 1/2 - inch loaf pan.
2
Line the pan with waxed paper, allowing about 4 inches of overhang on each of the long sides.
3
Butter the waxed paper.
4
Using an electric mixer, cream the butter, cream cheese, and sweetner.
5
Add one of the eggs and the vanilla and beat until smooth.
6
Put the flours, baking powder, salt, and spices in a large sieve or sifter and sift them, breaking up any clumps by rubbing the mixture with your hands.
7
Anything that can't go through the holes can just be dumped back into the pile.
8
Add the remaining 4 eggs and the dry ingredients alternately to the creamed mixture, beating until smooth after each addition, begining and ending with dry ingredients.
9
Scrape the batter into the prepared pan and smooth the top with a spoon.
10
Bake the cake for approximately 45-50 minutes, until a tester inserted in the center comes out clean.
11
Cool the cake in the pan, on a rack, for 30 minutes, then lift the cake out by the paper and place it on the rack.
12
Peel down the sides of the paper and cool the cake throughly.
13
Slice the cake after it has cooled.
14
Store leftovers, wrapped in plastic wrap, in the refrigerator.

1054

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons unsalted butter, at room temperature, 4 ounces cream cheese, at room temperature, 1 ½ cups Equal Spoonful, 5 large eggs, at room temperature, and more.

Yes, Almond Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions