Best 20 Almond Pound Cake Recipes

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

ALMOND-LEMON POUND CAKE

Steps:

• Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.

CHERRY ALMOND POUND CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
• Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
• Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

CRANBERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

ALMOND CRUNCH POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
• Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
• Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
• Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

STRAWBERRY ALMOND POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
• For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
• Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
• For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

CHERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.

CHERRY-ALMOND CREAM CHEESE POUND CAKE

Steps:

• Add cherries and kirsch to a small bowl; let stand for 20 minutes.
• Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
• Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
• In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
• Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
• Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Beat in the vanilla and almond extract.
• Add the flour mixture at low speed, mixing just until blended.
• Add in cherries, along with any remaining liquid, and mix until blended.
• Scrape batter into prepared pan.
• Bake the cake for 55-65 minutes, until a pick comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Dust the cake lightly with powdered sugar right before serving.

ORANGE ALMOND POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Beat butter and sugar together in a bowl until creamy. Add marzipan. Add eggs one at a time, beating well after each addition. Beat half-and-half into butter mixture.
• Stir 1 cup of flour mixture into the butter mixture. Stir in milk. Add another 1 cup flour mixture to the butter mixture and stir milk into mixture. Add remaining flour mixture and stir in orange juice. Scrape down the sides of the bowl with a spatula and give batter a final mix. Pour batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes.
• Cool cake in the pan for 15 to 20 minutes before turning out onto a wire rack to cool completely.

ALMOND POUND CAKE WITH CHERRY-BERRY SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Mix flour, baking powder, salt and cinnamon; set aside.
• In large bowl, beat 1 1/3 cups granulated sugar, the butter, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture, milk and pastry filling on low speed until blended. Spread in pan.
• Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
• Meanwhile, in 2-quart saucepan, cook all Cherry-Berry Sauce ingredients over medium-high heat, stirring occasionally, until cranberries pop and mixture boils and thickens slightly. Store covered in refrigerator.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Serve cake with whipped cream and warm sauce.

ALMOND CREAM CHEESE POUND CAKE

Steps:

• Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
• Place all ingredients in large mixing bowl.
• Mix with electric mixer on low for one minute until all combined.
• Mix at medium for two minutes.
• Batter should look uniform and thick.
• Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
• Serve alone or with berries and sweetened whipped cream.
• The cake is rich on its own.

AMARETTO ALMOND POUND CAKE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
• In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
• During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
• Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

CREAM CHEESE ALMOND POUND CAKE

Steps:

• Set oven to 325°F (set oven rack to second-lowest position).
• Generously grease a tube or bundt pan with softened shortening.
• Coat/sprinkle the insides of the pan with about 1/4 -1/3 cup ground almonds.
• In a medium bowl, cream the butter and cream cheese until fluffy.
• Add in the sugar and beat for about 3-4 minutes.
• Add in the eggs and extract, beat until well combined.
• In another bowl, sift together flour, salt and baking powder.
• Add the flour mixture to the creamed mixture and beat well.
• Add in about 1/2 cup ground almonds and mix well to combine.
• Carefully spoon the batter into pan on top of the almonds.
• Bake for about 1 hour and 15 minutes (careful not to over bake).

ALMOND SOUR CREAM POUND CAKE (PAULA DEEN)

Steps:

• Preheat oven to 325 degrees F.
• Butter and flour a tube pan and set aside.
• In the bowl of a mixer, cream butter and sugar together and then add sour cream.
• Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.
• Add extracts and stir to combine.
• Pour into prepared pan and bake for 1 hour and 20 minutes.
• Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
• Almond Buttercream Frosting: With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend.
• Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using. Yield: 3 cups.

ALMOND BUTTER GLAZED CREAM CHEESE POUND CAKE

Steps:

• 1. PREHEAT OVEN TO 325 DEGREES F. Spray 12 cup bundt pan liberally with non stick cooking spray. Then sprinkle SLICED almonds on bottom of pan and set aside.
• 2. In a large mixing bowl cream together the cream cheese and butter until light and fluffy.About 3 to 4 minutes. Gradually add sugar and beat well after each addition.
• 3. Add eggs one at a time, until well blended. Then add the almond extract and almond liqueur. Blend well.
• 4. Gradually add the flour a little at a time, beating well after each addition. Then pour batter into prepared bundt pan. Bake at 325 degrees for 90 minutes or until toothpick inserted into center of cake comes out clean. Leave in pan to cool.
• 5. FOR THE GLAZE:Mix all glaze ingredients in a medium sauce pan, and stir until butter melts and sugar dissolves. Heat until mixture becomes syrupy, for about 3-5 minutes.
• 6. Poke holes in cake with skewer or large tined fork. GRADUALLY pour about half of glaze over cake and allow it to soak in a little at a time. Then invert cake onto serving platter, poke holes in this side, and gradually pour the remaining glaze over top of cake.
• 7. NOTE: This glaze was created from my Rum Butter glaze recipe, I just substituted Almond Liqueur for the Rum and kept the other ingredients the same.

ALMOND POLENTA POUND CAKE

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Butter an 8-by-4-inch loaf pan; dust with flour, tapping out excess. In the bowl of an electric mixer, cut almond paste into 2/3 cup sugar with two forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.
• In a medium bowl, whisk together extracts, cream, and egg yolks. With mixer on medium, gradually add cream mixture to butter mixture. In a small bowl, stir together flour, cornmeal, baking powder, and salt. Sift half the flour mixture over butter mixture, and fold to combine. Fold in remaining flour mixture.
• In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed until stiff peaks form, 2 to 3 minutes. Fold into batter.
• Pour batter into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If top begins to brown too much, cover loosely with foil. Let cool before serving.

ALMOND-POPPY SEED POUND CAKE

Steps:

• Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.
• Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

CHERRY ALMOND POUND CAKE

Steps:

• Combine cherries, almonds & flour. Cream margarine and sugar. Add eggs then add milk & flour alternately. Add baking powder, salt,vanilla & almond extract.Stir in floured fruit & nuts. Turn into bundt pan. Bake for 55 minutes @ 300 Cool & wrap in foil

PEACH ALMOND POUND CAKE

Steps:

• In a large mixing bowl, cream the butter.
• Gradually add in the sugar, beating at medium speed with an electric mixer.
• Add in eggs one at a time; beat well after each.
• In a second bowl, mix together the flour, soda, and salt.
• In a third bowl, stir together the sour cream and peaches.
• Add the dry ingredients to the creamed mixture alternately with the peach mixture.
• Mix until just blended after each addition.
• Add in flavorings, stir gently to combine.
• Pour batter into two greased and floured 9x5 inch loaf pans.
• Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
• Cool in the pans for 10-15 minutes.
• Turn cakes out onto cooling rack to cool completely.

CRANBERRY ALMOND POUND CAKE RECIPE - (4.3/5)

Steps:

• Two hours before baking, heat the Amaretto and dried cranberries in a small saucepan. Let cool, stirring occasionally, until the fruit has soaked up all of the liquid. Preheat oven to 325℉, oil pan with Pam with Flour cooking spray. Sift together flour, salt, baking powder and baking soda. Set aside. In a large mixing bowl, using the paddle of an electric mixer on low speed, combine almond paste, almond extract and sugar until mixture looks like wet sand. Add butter; mix at medium speed until very fluffy, about 3 minutes. Scrape bowl with rubber spatula. Add eggs, one by one, beating until blended. On low speed add 1/3 dry ingredients and 1/3 sour cream; scrape bowl with a spatula. Repeat twice more. Finally beat for 20 seconds, until smooth. Fold in all berries. Fold batter into prepared pan. Level top with spatula and tap pan gently to evenly distribute batter into the pan. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool cake in pan for 20 minutes and then turn out onto a wire rack. Make the glaze while the cake is cooling. GLAZE: Sift the powdered sugar into a bowl and slowly blend in milk or Amaretto with a fork until smooth. Drizzle the warm cake with the glaze. Once cool, transfer to a serving platter. Notes: If you want to make a smaller cake, divide the recipe in half and use loaf pans. I used my food processor to blend the almond paste with the sugar, and substituted fat free sour cream for the regular sour cream.