Almond Pound Cake with Buttery Almond Glaze

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This almond pound cake is rich, buttery, and full of almond flavor. A splash of amaretto takes it up a notch, making it extra fragrant and moist. It’s topped with a sweet almond glaze, giving each slice a boost of buttery goodness in every bite.

For more pound cake recipes, try my butter pecan pound cake and cream cheese pound cake!

almond pound cake on a cake plate with almond glaze on top with sliced almonds.

This almond pound cake recipe is the definition of rich, buttery goodness. It’s loaded with cozy almond flavor and has that melt-in-your-mouth crumb we all love.

A splash of amaretto makes it extra fragrant and a little fancy (and a smidge boozy)… because why not?

Dare I say that this is the perfect pound cake? It’s a classic recipe that’s easy to make but also exceptionally good!

The sweet almond glaze on top takes it over the edge, adding the perfect touch of sweetness.

Serve this delicious dessert with a scoop of vanilla ice cream and some fresh fruit and you’ve got an easy dessert that will have everyone begging you for the recipe. It’s always a huge hit!

Key Ingredients
Substitutions and Variations
How To Make Almond Pound Cake
Pro Baking Tips
Recipe FAQs
More Pound Cake Recipes
Almond Pound Cake with Buttery Almond Glaze Recipe

Key Ingredients

sliced almond pound cake on a serving plate with a cake server.

(full list of ingredients can be found in the recipe card)

Salted Butter is always my preference. Many will argue that you should always use unsalted butter, but you get so much flavor with salted butter!

Butter Flavored Vegetable Shortening not only adds a buttery flavor to the pound cake, it also adds moisture and allows the cake to stay moist for days!

Almond Extract brings that nutty flavor that we love! Save some of this and make my almond shortbread cookies next.

Large Eggs bind everything together and also help the pound cake to rise.

Cake Flour has a lower protein content and a finer texture. This means that the cake will turn out more tender than if you were to use all purpose flour. You can use all purpose flour, but for best results, cake flour is king.

Buttermilk works with baking soda and helps the cake to rise. The acidity also tenderizes the flour and is responsible for that moist pound cake texture.

Amaretto is a must for this almond cake recipe! It brings a sweet, almond flavor that makes the cake absolutely perfect.

For the cream cheese glaze ingredients, we’re simply using cream cheese, powdered sugar, and whole milk.

Butter vanilla emulsion is my secret ingredient in all of my pound cake recipe! It gives it that “wow” factor. You can use pure vanilla extract in its place, however, I highly recommend using it. Trust me on this one!

Substitutions and Variations

If you don’t have or don’t want to use vegetable shortening, sub it out for 1 additional stick of butter (1/2 cup ~ 113g).
No amaretto? Use more buttermilk in its place (1/4 cup ~ 60g more to be exact).
For a pop or citrus, add a little lemon zest to the sugar. This will help brighten the flavor of the cake and adds depth.

How To Make Almond Pound Cake

a pastry brush brushed shortening around the tube pan to prevent the cake from sticking to the bowl.

Step 1: Preheat the oven to 315 degrees F. Spray a tube pan with with nonstick baking spray OR use a pastry brush to coat the pan in shortening or butter and add 2-3 tbsp of flour. Coat the entire pan in the flour and tap off any excess flour. Set aside.

dry ingredients whisked together in a bowl.

Step 2: Start by mixing the dry ingredients – In a large bowl, combine cake flour, baking soda, nutmeg, and kosher salt together in a bowl. Whisk together and set aside.

butter, shortening, and sugar creamed together in the bowl of stand mixer.

Step 3: Add butter, butter flavored shortening, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream butter mixture on medium speed for 7 minutes, scraping down the sides of the bowl with a rubber spatula midway through. Reduce mixer to low speed. Begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Then add in the almond extract and butter vanilla emulsion (you can also use vanilla extract). Scrape down the sides of the bowl again and continue to mix on low for an additional 15-20 seconds, until all ingredients are fully incorporated and the mixture looks fluffy.

Step 4: Add half of the flour mixture to the bowl, mix until just combined, about 15 seconds. Then pour in the buttermilk and amaretto. Continue to mix on low speed until combined, about 10 seconds. Add the remainder of the dry ingredients and mix until combined, about 20 seconds. Scrape down the sides of the bowl once more, ensuring to scrape all of the way down to the bottom of the bowl, making sure that all of the batter is mixed together.

overhead photo of cake batter in a bundt pan.

Step 5: Pour the cake batter to the prepared bundt pan. Bake for 1 hour and 25-35 minutes, until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then turn over to cool completely on a wire rack.

almond glaze whisked together in a bowl.

Step 6: Once the cake has cooled, make the almond glaze. Combine melted butter and powdered sugar and whisk together until thickened. Then pour in whole milk, almond extract, vanilla extract and mix until combined. Pour on top of the cake and garnish with sliced almonds.

Pro Baking Tips

Make sure that all of the ingredients are at room temperature! This includes the eggs, buttermilk, butter, shortening, and even the amaretto. This allows for the batter to comes together without splitting/curdling.

Cream the butter and sugar properly! Beat until pale and fluffy (at least 5-7 minutes). This helps dissolve the sugar and also incorporates air into the batter which helps the cake rise while baking.

Use a kitchen scale to measure your ingredients! This prevents you from adding too much flour and yields the most consistent bakes (measuring cups are so unreliable). I swear by this! (you can find the metric measurements in the recipe card)

Scrape the bowl often! This keeps ingredients evenly mixed and prevents streaky, unmixed batter.

overhead photo of sliced almond pound cake topped with sliced almonds.

Recipe FAQs

Can I bake this in a bundt pan or loaf pan instead of a tube pan?

Yes! You can use either a 15-cup bundt pan or two 9×5 loaf pans instead of a tube pan. Just be sure to adjust the bake time. Loaf pans may need less time, while a bundt pan is usually similar.

How do I prevent the cake from sticking to the pan?

Grease the pan generously with shortening or baking spray, then dust lightly with flour. For bundt pans, make sure to get into every nook and cranny, or use a baking spray with flour built in for the easiest release.

Can I make almond pound cake ahead of time for a party or holiday?

Absolutely! Pound cake actually tastes better the next day as the flavors develop. So this is a great recipe to make in advance! Bake it a day or two ahead, wrap it tightly with plastic wrap or place into an airtight container, and keep it at room temperature until serving.

How should I store almond pound cake, and how long does it stay fresh?

Wrap the cooled cake tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

What can I serve with almond pound cake?

This cake is delicious on its own, but it also pairs beautifully with fresh berries, whipped cream, or a drizzle of salted caramel. For a richer twist, serve it with ice cream.