Almond Pound Cake

Almond Pound Cake gets its light texture and fine even crumb from a whipped egg meringue that is folded into the batter.

Almond Pound Cake

For home bakers who might not have two bowls for their stand mixer, we recommend that you prepare the egg white meringue first. Then you can use the same bowl to prepare the batter. We enjoy this cake served plain with coffee. But it makes a great foil for poached fruit or ice cream.

Variation: Sprinkle the loaf pan or kugelhopf mold with American Almond Products Sliced Natural Almonds before panning the batter.



  • 4 egg whites
  • 1/2 cup + 2 tablespoons (4.2 ounces) granulated sugar


  • 2 1/4 cups (10 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup + 1 tablespoon (5.7 ounces) Love’n Bake® Almond Paste
  • 4 egg yolks
  • 1/2 cup + 2 tablespoons (4.2 ounces) granulated sugar
  • 1 cup (2 sticks/8 ounces) unsalted butter, at room temperature
  • Grated zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 cup (8 fluid ounces) milk


  1. Grease a 4 x 10-inch loaf pan or kugelhopf mold. Heat the oven to 350 degrees F.
  2. Meringue: Whip the egg whites in the bowl of a mixer fitted with the whip attachment. With the machine running, gradually add the sugar.
  3. Whip until the egg whites hold firm peaks. Scrape into a separate bowl and set aside.
  4. Batter: Stir together the flour and baking powder. Set aside.
  5. Place the Love’n Bake® Almond Paste into the mixer bowl. Beat the paste for a few seconds on low speed using the paddle attachment. With the machine running, add approximately one quarter of the egg yolks to help the paste soften. Add the sugar alternating with another quarter of the yolks. Gradually add the butter mixing until the paste is smooth and lump free. Add the lemon zest, vanilla extract and salt.
  6. Scrape the bowl. Add another quarter of the egg yolks. Cream on medium speed to aerate the batter. Scrape the bowl then add the last of the egg yolks.
  7. Add the flour alternating with the milk in two additions ending with the milk.
  8. Fold some of the egg white meringue into the almond batter to lighten it. Then fold in the remainingmeringue.
  9. Spoon the batter into the prepared pan. Smooth the batter with a spatula.
  10. Bake until a cake tester inserted into the center comes out clean and the top turns golden brown, approximately 60 to 70 minutes.
  11. Cool the can in its pan on a wire rack for 30 minutes.
  12. Unmold the cake onto a wire rack and let it cool completely.

Yield: 1 (10 x 4-inch) loaf

Recipe adapted from Michelangelo La Mendola, owner of Malverne Pastry Shop, Malverne, NY

Recipe and photo used with permission from: Love'n Bake® - ingredients from American Almond Products

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