Pound cake is originally from Great Britain. It is traditionally prepared with a pound of each of these ingredients: flour, sugar, eggs, and butter.
There are several variations on the traditional pound cake, depending on the country or region. In France the pound cake is called “Quatre Quarts”. In Mexico it is called “panqué”.
We are obviously not tight to use a pound of the above cited ingredients, as everyone adjust the amount of the ingredients to their liking. I chose to reduce butter and add almond flour. I use US cups as a measuring cup in this recipe ( not “a pound”).
My Pound cake came out moist, buttery and it is definitely a winner. It can be served dusted with powdered sugar, with a glaze or with a coat of icing.
Almond Pound Cake
Ingredients
- 1 cup almond flour
- 1 cup all purpose flour
- 1 cup granulated sugar
- 3/4 cup unsalted butter, at room temperature plus 1 tbsp to grease the pan
- 3 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tbsp powdered sugar to dust the cake ( optional)
Instructions
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In the bowl of a stand mixer, whisk the butter and sugar until creamy.
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Add eggs, vanilla extract, milk and salt. Whisk everything together until smooth.
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In a separate bowl, sift the almond flour, all purpose flour, baking soda and baking powder. Mix everything with a spoon.
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Pour the flour mixture in the bowl of a stand mixer. Mix with a wooden spoon until well incorporated.
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Pour the batter in a slightly buttered loaf pan (I have used an 8 x 4 inch loaf pan).
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Bake in a 350°F preheated oven for about 50 minutes or until a knife inserted in the center, comes out clean. Let cool.
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Dust the cake with powdered sugar (optional).