This almond pound cake blends the dense, buttery texture of a classic pound cake with the lightness of an angel food-style crumb. It holds together well in a Nordic Ware bundt pan and is delicious on its own or served with fresh fruit, whipped cream, or a simple glaze.
Use the cake as a base for strawberries and cream, like a strawberry shortcake, or warm a bit of raspberry jelly and drizzle it on top. The flavor is flexible—swap almond extract for lemon or vanilla if you prefer.
- Sifting the Flour
- Nordic Ware Bundt Pan
- Special Instructions for Nordic Ware Bundt Pan
- What if you don’t have a bundt pan?
- Recipe
To make a great pound cake you don’t need a long ingredient list, but a few techniques make a big difference. Below are clear, practical tips and the full recipe so you can bake with confidence.
Ingredients
Most of the ingredients are pantry staples, which makes this cake an easy option when you haven’t planned ahead. One ingredient that might be new is liquid egg whites—convenient and helpful when a recipe calls for a lot of whites.
All-purpose flour. Use regular all-purpose flour. Sift the flour with the baking powder to keep the mixture light and even.
Butter. Softened butter gives the best texture. If you use unsalted butter, add ½ teaspoon of salt when you add the sugar.
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Egg whites. Liquid egg whites are convenient and avoid wasting yolks. This recipe uses over a cup of whites (about 12–14 separated egg whites if you use whole eggs).
Flavoring. A touch of vanilla plus almond extract gives a classic almond pound cake flavor. The recipe is flexible—substitute lemon or extra vanilla if desired.
Baking spray. Use baking spray designed for baking (with flour and oil). If you don’t have it, grease and flour the pan thoroughly to prevent sticking.
Sifting the Flour
Sifting matters: it aerates the flour and distributes the baking powder so your cake bakes evenly. A fine mesh strainer works well and is easier to clean than a traditional sifter.
Place the strainer over a bowl and tap gently until all the flour passes through.
Nordic Ware Bundt Pan
Nordic Ware pans are heavier and thicker than typical bundt pans and retain heat differently. For best results, follow the adjusted baking temperatures and handling tips below.
Special Instructions for Nordic Ware Bundt Pan
These steps will help prevent sticking and ensure the cake bakes evenly and releases cleanly:
- Use baking spray with flour, not plain cooking spray.
- Spread spray into all crevices with a pastry brush.
- Fill the pan no more than three-quarters full and add batter in spoonfuls so it settles into the mold.
- Tap the pan a few inches onto a potholder to release air pockets and help batter settle into detailed areas.
- Bake at lower temperatures and increase gently as directed to avoid over-browning while allowing the center to cook through.
- Cool on a wire rack for only ten minutes, then turn the cake out carefully.
What if you don’t have a bundt pan?
If you use a regular bundt or tube pan, raise the oven temperature by 50°F and adjust baking times. For example: bake 40 minutes at 275°F, then increase to 325°F and bake another 40 minutes, monitoring doneness with a toothpick. Loaf pans will also work—this batter likely fills two standard loaf pans.
Recipe
Almond Pound Cake
Equipment
- Nordic Ware 10-cup bundt pan
- Pastry brush
Ingredients
- 570 grams (about 4 ¾ cups spoon-and-fill) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ¾ cups (3 ½ sticks) butter, softened
- 2 cups granulated sugar
- 1 ¼ cups egg whites (liquid egg whites or whites from 12–14 eggs)
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- Baking spray with oil and flour (or grease and flour the pan)
Instructions
- Preheat the oven to 225°F.
- Sift together the flour and baking powder; set aside.
- Cream the softened butter on medium speed until fluffy, about 4–5 minutes, scraping the sides as needed.
- With the mixer running, add the sugar in a slow stream. Continue beating about 2 minutes until light and fluffy.
- Add the egg whites in four additions, beating about one minute after each and scraping the bowl occasionally to ensure full incorporation.
- Add the vanilla and almond extracts and mix about 30 seconds.
- On low speed or by hand, fold in the flour mixture in quarters, mixing each addition about 30 seconds to a minute. Do not overmix.
- Spray the bundt pan with baking spray and brush into all crevices. Spoon the batter into the pan in portions until it is no more than ¾ full. Drop the pan a few inches onto a potholder a couple of times to release air pockets and settle batter into the pan details.
- Bake on the lower rack for 40 minutes at 225°F. Increase the oven temperature to 275°F and bake an additional 30–40 minutes, until a toothpick comes out clean with only a few moist crumbs.
- Cool the pan on a wire rack for TEN minutes. The cake should begin to pull away from the sides. If any areas stick, loosen them gently with a butter knife.
- Place a wire rack over the cake, invert quickly using potholders, and tap lightly with a butter knife if needed to release. Allow the cake to cool completely before dusting with powdered sugar or adding a glaze.
Notes
Follow the bundt pan instructions carefully: use baking spray, brush into crevices, tap the pan to remove air pockets, and limit cooling time in the pan to ten minutes. Nordic Ware pans are heavy and retain heat—adjust baking times if using a different pan type.
For other pans, increase the oven temperatures by 50°F (for example, bake 40 minutes at 275°F, then 40 minutes at 325°F). If using unsalted butter, add ½ teaspoon salt when creaming butter and sugar.
Important: We recommend using a scale for dry ingredients like flour for the most accurate results. If you don’t have a scale, stir the flour lightly, then spoon and level it into your measuring cup. Too much flour will make the cake dry and crumbly.
Percent Daily Values are estimates. If you have specific dietary needs, calculate nutrition based on your ingredient labels. The authors are not responsible for outcomes from following this recipe.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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