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almond-crusted pound cake from The Jewish Kitchen
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Almond-Crusted Pound Cake

This rich, almond-crusted pound cake is melt-in-your-mouth delicious. It's not too sweet and just right with a cup of tea or coffee. It also pairs beautifully with a scoop of ice cream or as a cake layer for trifle desserts.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 loaves

Ingredients

  • 2 cups sugar
  • 1 cup butter, softened
  • 3 1/2 cups all-purpose flour
  • 1 cup milk
  • 6 egg yolks
  • 1 1/2 tsp. baking powder
  • 1 tsp. almond extract
  • 1/4 tsp. Kosher salt
  • 2 cups sliced almonds

Instructions

  1. Preheat oven to 350 degrees. Generously grease 2 loaf pans and sprinkle 1/2 cup of almonds on the bottom of each pan (1 cup total). Use another 1/4 cup of almonds for each loaf pan and pat them up the sides of each pan, pressing if necessary. Some will fall off, but that's okay. Reserve the remaining 1/2 cup of almonds.
  2. With an electric mixer at high speed, beat sugar and butter until light and fluffy. Add eggs yolks, two at a time and combine well.
  3. Add the flour, remaining dry ingredients and the milk, and combine on low speed. Beat until well mixed, constantly scraping the bowl with rubber spatula. Continue to beat at high speed for about 4 minutes, occasionally scraping the bowl.
  4. Pour batter evenly into the loaf pans. Sprinkle the remaining almonds on the top of each cake and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 10-15 minutes. Remove from pans and allow to cool completely on rack (approximately 30 minutes).
  5. Dust with confectioner's sugar before serving.