Almond Pound Cake
A proper pound cake should hold its shape when sliced but offer a moist, tender bite that stays fresh for days. The addition of almond flour provides a deeper earthiness than standard flour alone, making this a reliable companion to your morning coffee.
Temperature is the foundation of the emulsion.
Ensure your butter and eggs are at room temperature. If they are cold, the batter will curdle and you will lose the necessary airiness in the crumb.
- 9x5 inch loaf pan
- stand mixer or hand mixer
- rubber spatula
- fine mesh sieve
What goes in.
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- 4large eggs, room temperature
- 1.5 cupsall-purpose flour
- 0.5 cupalmond flour
- 2 tsppure almond extract
- 0.5 tspsalt
Aeration through friction
Beat the butter and sugar until the mixture turns pale and looks like thick, aerated frosting. This is the only time you will introduce air into the cake, so do not rush this five-minute process.
The method.
Preheat and prepare
Heat oven to 325°F. Grease your loaf pan with butter and dust it with flour, tapping out the excess.
Cream the base
Beat butter and sugar on medium-high speed until the texture is light and fluffy, about 5 minutes.
Emulsify
Add eggs one at a time, beating for 30 seconds after each to ensure full incorporation. Add the almond extract.
Fold
Whisk together all-purpose flour, almond flour, and salt. Use a spatula to fold the dry ingredients into the butter mixture by hand, stopping the moment the streaks of flour vanish.
Bake
Pour into the pan and smooth the top. Bake for 60 to 70 minutes. A toothpick inserted into the center should emerge with just a few small, moist crumbs.
Rest
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Other turns to take.
Toasted finish
Brush the top of the batter with a thin layer of egg wash and sprinkle with sliced almonds before baking for a crunch.
Citrus zest
Rub the zest of one lemon into the sugar before creaming to cut the richness of the almond.
When it doesn't go to plan.
If the edges of the cake darken too quickly, cover the top loosely with aluminum foil halfway through the bake.
Use high-quality almond extract; the synthetic versions often carry a medicinal aftertaste.
Store the cake wrapped tightly in plastic wrap at room temperature to keep it moist for up to four days.
The ones that keep coming up.
Can I replace the almond flour with more all-purpose flour?
You can, but the texture will be significantly firmer and less tender. The almond flour adds fat and moisture that changes the structural density.
Why did my cake sink in the middle?
This usually happens if the oven door was opened too early or if the butter was too warm, causing it to lose its ability to hold air.
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