Description
A rich and aromatic hybrid of traditional pound cake with almond and buttermilk. This recipe delivers a buttery, moist crumb and nutty warmth, perfect for indulgent moments or pairing with fresh fruit.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup pasteurized buttermilk
1 ½ cups all-purpose flour
1 tsp baking powder
2 large eggs, room temperature
1 tsp almond extract
1 tbsp citrus zest (lemon or orange, optional)
Instructions
Preheat oven to 350°F (175°C)
Grease and flour two 9-inch loaf pans or a 9×13-inch baking dish
In a large bowl, cream butter and sugar until light and fluffy
Add eggs one at a time, whisking well after each addition
Mix in almond extract and citrus zest (if using)
Alternately add flour (divided into 3 parts) and buttermilk (divided into 2 parts), beginning and ending with flour
Mix until just combined; avoid overmixing
Divide batter into prepared pans and smooth the tops
Bake 50–60 minutes until golden and a toothpick inserted into the center comes out clean
Cool completely in pans before slicing
Notes
For a nutty twist, replace ½ cup all-purpose flour with house-made almond flour
European-style butter adds richer flavor and depth
To mimic buttermilk: whisk 1 cup soy milk with 1 tbsp vinegar, let sit 5 minutes
This dense cake stores well in an airtight container for 3–4 days
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 480
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg