Description
A moist and tender pound cake made with almond flour.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a richer flavor, you can add 1/4 cup of almond extract along with the vanilla.
- Ensure your almond flour is finely ground for the best texture.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
Keywords: almond flour pound cake, gluten free pound cake, almond cake, easy pound cake, moist cake