Loaf Pan Buttermilk Almond Pound Cake
A buttery, buttermilk almond pound cake baked in a loaf pan and topped with a creamy almond glaze.
Servings: 10
Calories: 317kcal
Ingredients
Cake
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 eggs
- 1/2 cup buttermilk (I used 1%)
- 1 teaspoon pure almond extract
- 1 1/2 cups all-purpose flour
Glaze
- 1 tablespoon unsalted butter, softened
- 2 teaspoons milk or cream, room temperature
- 1/4 teaspoon pure almond extract
- 1/3 cup powdered sugar
Instructions
Make the Cake
- Preheat the oven to 325°F.
- To a large bowl add the butter, sugar, salt, and baking powder.
- Using a whisk or electric mixer, beat until fluffy and doubled in size, about 3 minutes.
- Beat in the eggs - make sure they are fully incorporated.
- Stir in the buttermilk and almond extract. (The butter will curdle. This is completely normal.)
- Add the flour and mix until fully incorporated, but do not overmix.
- Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
- Transfer the batter to the pan and smooth the top into an even layer.
- Bake for 60 – 62 minutes until the edges are dark or golden brown, the top is set, and a toothpick inserted into the center comes out clean or with very few crumbs.
- Cool in pan 10 minutes then transfer to a wire rack.
- Let the cake cool for at least 45 minutes before glazing.
Make the Glaze
- To a small bowl, add the butter, milk/cream, and almond extract.
- Use a fork to combine.
- Add the powdered sugar and mix well until fully incorporated and lump-free. Add a splash of water if glaze is too thick.
- Drizzle over cooled cake.
Notes
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Nutrition
Calories: 317kcal