Desserts
This almond pound cake recipe like a tastefully simple classic delivers the signature nutty richness and velvety texture that made Tastefully Simple famous—moist crumb, delicate vanilla depth, and just the right amount of almond flavor in every bite.
The secret lies in properly creaming butter and sugar, then folding in ground almonds for that signature texture without overpowering the cake's natural sweetness. I've perfected this recipe to ensure it's simple enough for weeknight baking while achieving restaurant-quality results.
What sets this recipe apart is the balance of ingredients: a touch of sour cream keeps the crumb tender, while almond extract enhances the nutty flavor without needing excessive ground almonds. The cake bakes up golden with a fine, even crumb that stays moist for days when stored properly.
This version stays true to classic pound cake traditions while offering flexibility for substitutions like gluten-free flour or alternative sweeteners.
The result is a cake that's rich enough to feel indulgent but light enough to enjoy as a morning treat or afternoon dessert. The subtle vanilla-almond aroma fills your kitchen as it bakes, promising a slice that's both comforting and sophisticated.
Whether you dust it with powdered sugar or drizzle with citrus glaze, this cake delivers the perfect balance of texture and flavor every time.
With just a few simple ingredients and straightforward instructions, you'll achieve a pound cake that rivals any bakery version. The key is patience during the creaming process and proper baking time to ensure that perfect moist crumb. Let's get started on creating your own version of this classic dessert.
Ingredients for almond pound cake recipe like tastefully simple
Simple ingredients that deliver restaurant-quality almond pound cake with signature nutty richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smooth texture |
| Ground Almonds 🌰 | 1 ½ cups | Finely ground, not almond flour |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for even distribution |
| Sour Cream 🍦 | ½ cup | Full-fat for moisture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Vanilla Extract 🌿 | 1 tbsp | High-quality, not imitation |
| Almond Extract 🌰 | ½ tsp | Pure, not imitation |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Powdered Sugar 🍚 | ¼ cup | For dusting, optional |
The butter and sugar are the foundation—room temperature butter creams smoothly for that classic pound cake texture. Store-bought butter works, but I always reach for Land O'Lakes unsalted when I want extra reliability. The almonds should be finely ground (not almond flour)—blend whole almonds for 30 seconds in a food processor if you're starting from scratch. Sifting the flour and baking powder eliminates lumps, which is key for that fine, even crumb the recipe promises. For the sour cream, full-fat makes all the difference in moisture—don't skimp here.
No almond extract? A pinch of ground cinnamon plus extra vanilla can mimic the depth, though it won't be identical. Substituting almond flour for ground almonds? Use 1:1 ratio but expect a slightly denser texture. The vanilla extract should be pure, not imitation—Nelson & Sons or McCormick are reliable brands. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend (like Bob's Red Mill), but add an extra 0.5 tsp xanthan gum to mimic the structure. The powdered sugar is optional but traditional—dust it over slices right after baking for that bakery finish.
This cake keeps beautifully—wrapped tightly in plastic at room temperature for 3 days, or refrigerated for up to 1 week. For longer storage, freeze slices between parchment paper for up to 3 months. The best way to reheat? Microwave 10 seconds to revive the moisture. I always bake two small cakes (using 8-inch pans) so we have leftovers—double the recipe if you're feeding a crowd. The aroma alone is worth the effort, but the first slice? That's when you'll know you've nailed it.
Why You'll Love This Recipe
- No Mixing Madness: I swear by this batter—just creaming butter and sugar, then folding in the dry goods. No sifting, no overmixing, no stress. The sour cream keeps it tender without extra effort, and the ground almonds add richness with zero fuss.
- Rich Without Fuss: That first bite? Buttery, dense, and subtly nutty—like a hug from a bakery. The almond flour gives it a moist crumb without tasting like health food, and the sugar caramelizes just enough to make it irresistible. Honestly, it’s the kind of cake that makes you pause mid-slice.
- Weeknight Hero: Slice it warm for breakfast with coffee, pack it for lunch, or serve it at 6 p.m. when guests show up unannounced. It holds up for days (yes, even on a Tuesday night), and the neutral flavor means it pairs with jam, whipped cream, or nothing at all.
- Budget-Friendly Luxury: You’d never guess it’s cheaper than boxed cake. Butter and sugar are pantry staples, and ground almonds stretch further than you’d think. I’ve made this for birthday cakes, potlucks, and even my own "I deserve it" moments—always a crowd-pleaser without breaking the bank.
Step-by-step instructions for almond pound cake
This method delivers a tender, nutty pound cake with perfect moisture every time.
Cream Butter and Sugars Together
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter and 1.5 cups granulated sugar on medium speed for 3-4 minutes. The mixture should lighten in color and nearly double in volume, becoming pale and fluffy. This creaming process incorporates air, which creates a tender crumb.
I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. You'll notice the sugar gradually dissolves into the butter, creating a smooth, ribbon-like consistency. Stop beating when the mixture looks pale and thick—this is your signal that the butter and sugar are properly emulsified.
Add Eggs and Extracts Gradually
Add the 2 whole large eggs, one at a time, mixing on low speed after each addition until fully incorporated. After the second egg, add the 1 tablespoon pure vanilla extract and 0.5 teaspoon almond extract, mixing for another 30 seconds on low speed. The almond extract adds depth, but don't overmix—just enough to blend it evenly.
This step ensures the eggs are fully combined without overworking the batter. The mixture will look slightly curdled at first, but it will smooth out as you proceed. I always use room-temperature eggs for better emulsification and even baking.
Combine Dry Ingredients and Fold Gently
In a separate bowl, whisk together the 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. Sift the flour mixture into the wet ingredients in three additions, mixing on low speed just until combined after each addition. This prevents overmixing, which can make the cake dense.
Next, gently fold in the 1.5 cups ground almonds using a silicone spatula. You want to maintain as much air as possible in the batter while ensuring the almonds are evenly distributed. The batter should be thick but still pourable. If it looks too stiff, you can add 1-2 tablespoons of sour cream to loosen it slightly.
Incorporate Sour Cream and Final Mix
Add the 0.5 cup sour cream to the batter and mix on low speed for 30 seconds until just combined. The sour cream adds moisture and tenderness to the cake. Avoid overmixing—just enough to blend it smoothly into the batter.
Now is the time to check your oven. Preheat it to 350°F and grease a 9-inch round cake pan or line it with parchment paper. The batter should be thick but not stiff—if it looks too dry, you can add 1-2 tablespoons of milk to adjust the consistency.
Bake Until Golden and Springy
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake is done when it springs back slightly when pressed in the center.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. For extra flavor, dust the top with 0.25 cup powdered sugar while still slightly warm. The cake will be moist, tender, and infused with almond and vanilla flavors—just like the Tastefully Simple version.
Pro Tips For Making Almond Pound Cake Recipe Like Tastefully Simple
- Weigh the butter: I used to eyeball it, and the cake turned out either greasy or dry depending on the day. Grab a kitchen scale—this butter should be exactly 1 cup (226g) by weight, not volume, for that perfect tender crumb.
- Toast the almonds first: Sounds weird, but it works: Spread the ground almonds on a baking sheet and toast at 325°F (160°C) for 8–10 minutes until they smell nutty. This deepens their flavor and cuts the bitter edge that can sneak in when mixed raw.
- Don’t overmix the batter: I learned this the hard way—whipping the flour and almonds into the butter-sugar mix until it’s smooth makes the cake dense. Stop as soon as the dry ingredients are just incorporated. A few lumps? That’s fine. Gluten development is the enemy here.
- Use room-temperature sour cream: Cold sour cream curdles when it hits warm butter, and that’s a texture disaster. Let it sit out for 30–45 minutes until it’s just above fridge temp—it should feel like warm cream, not icy. No need to microwave; just leave it on the counter while you prep.
Dietary considerations for these flavors
Gluten-Free Adaptation
To make this almond pound cake gluten-free, replace the 1.5 cups all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill. Add 0.5 teaspoon xanthan gum to mimic the structure of wheat flour. The key is to avoid almond flour—stick with finely ground almonds for that signature texture.
I’ve tested this substitution with great results, though the cake may have a slightly denser crumb. For extra moisture, consider adding 1 tablespoon extra sour cream to the batter. 🌱
Nut-Free Option
If you need to avoid nuts entirely, skip the 1.5 cups ground almonds and replace them with an equal amount of finely ground oats or white rice flour for texture.
To compensate for the missing almond flavor, increase the almond extract to 1 teaspoon and add 0.5 teaspoon ground cinnamon for warmth. The cake will still be moist and tender, though the nutty aroma will be subtler.
This works well for those with nut allergies while keeping the cake’s signature depth. 🌾
Dairy-Free Substitutions
For a dairy-free version, swap the 1 cup unsalted butter for 1 cup dairy-free margarine (like Earth Balance) or 1 cup coconut oil (refrigerated until solid). Replace the 0.5 cup sour cream with 0.5 cup full-fat coconut yogurt or 0.5 cup dairy-free sour cream (like Kite Hill).
The cake will still be rich and moist, though the texture may be slightly denser. I’ve found that coconut oil adds a subtle sweetness that pairs beautifully with the almond flavor. 🥥
Lower-Sugar Version
Reduce the 1.5 cups granulated sugar to 1 cup and replace the remaining 0.5 cup with 0.5 cup honey or maple syrup for natural sweetness. The cake will still be tender, though slightly less sweet.
To balance the flavor, increase the almond extract to 0.75 teaspoon and add 0.25 teaspoon ground cardamom for depth. This lighter version keeps the cake’s moistness while cutting calories and refined sugar. 🍯
Allergen-Friendly Tips
Always check labels on extracts and baking powder for hidden allergens. For example, some almond extracts contain trace amounts of dairy or gluten. If you’re avoiding eggs, replace the 2 large eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, mixed and rested for 5 minutes).
The cake will still rise well, though the texture may be slightly denser. I recommend testing small batches first to adjust consistency. 🚫🥚
Nutrition facts
Frequently asked questions
Why does this almond pound cake turn out denser than other pound cakes?
The ground almonds add natural density compared to traditional pound cakes, but the secret is proper creaming! Cream the butter and sugar for 3-4 minutes until pale and fluffy—this lightens the texture. Also, avoid overmixing after adding flour to maintain air pockets. The sour cream keeps it tender, but if your batter seems too thick, add 1-2 tablespoons milk before baking.
Can I make this cake in a different pan shape?
Yes! For a 9-inch round pan, bake 50-55 minutes. For a 9x13-inch pan, reduce oven temp to 325°F and bake 40-45 minutes. Use a toothpick test—it should come out clean. For layer cakes, divide batter evenly between two 8-inch pans and bake 30-35 minutes each. Always grease pans well or use parchment paper.
How do I store leftover almond pound cake?
Wrap tightly in plastic at room temp for 3 days, or refrigerate for 1 week. For longer storage, freeze slices between parchment for 3 months. To revive, microwave 10 seconds—the warmth brings back moisture without drying it out. Never store it uncovered, as almond cakes dry out faster than vanilla versions.
What's the best way to serve this cake?
Dust with powdered sugar right after baking for a bakery finish! Pair with:
- Warm berry compote (raspberries or blackberries)
- Vanilla bean ice cream
- Fresh lemon slices
- A drizzle of citrus glaze (mix 0.5 cup powdered sugar + 1 tbsp lemon juice) The almond flavor shines with bright, acidic elements—avoid heavy sauces that overpower it.
Can I substitute almond extract with something else?
No direct substitute exists, but you can mimic the flavor: blend 0.5 tsp ground cinnamon + 0.25 tsp ground cardamom with the vanilla extract. For texture, toast 1 tbsp whole almonds, grind them, and fold into the batter. The flavor won't be identical, but it adds warmth. If you're avoiding nuts entirely, use 1 tsp vanilla + 0.5 tsp coconut extract (if available).