Almond flour gives this pound cake a richer aroma and moister crumb than the usual kind, and its simple ingredients and steps make it easy even for beginners
Put the butter, sugar, and salt in a bowl and mix with a hand mixer on medium speed for 1 minute.
Add the eggs and vanilla extract in 6–7 additions, mixing on high speed. Each time you add more egg, be sure to scrape down the sides of the bowl cleanly with a spatula.
Add the sifted cake flour, almond flour, and baking powder and fold in gently with a spatula.
Add the warm milk and mix lightly.
Stop mixing as soon as the milk and batter are well combined.
Pour the batter into the pan, top with the sliced almonds, and bake in an oven preheated to 170℃ for 40–45 minutes.
Remove the baked pound cake from the pan and let it cool on a cooling rack.
Tips
Store it airtight and let it rest for about a day before eating for a texture that melts in your mouth.
The ingredients and method are fairly simple, so even beginner home bakers can make it without trouble.
Keeps at room temperature for up to 5 days.
Almond Pound Cake
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (1 batch)
- unsalted butter 150g
- egg 140g
- cake flour 100g
- almond flour 80g
- baking powder 6g
- sugar 135g
- salt 2g
- milk 80g
- sliced almonds 20g
- vanilla extract 3g
Instructions
1. Put the butter, sugar, and salt in a bowl and mix with a hand mixer on medium speed for 1 minute.
2. Add the eggs and vanilla extract in 6–7 additions, mixing on high speed. Each time you add more egg, be sure to scrape down the sides of the bowl cleanly with a spatula.
3. Add the sifted cake flour, almond flour, and baking powder and fold in gently with a spatula.
4. Add the warm milk and mix lightly.
5. Stop mixing as soon as the milk and batter are well combined.
6. Pour the batter into the pan, top with the sliced almonds, and bake in an oven preheated to 170℃ for 40–45 minutes.
7. Remove the baked pound cake from the pan and let it cool on a cooling rack.
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