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The best Glazed Almond Pound Cake that’s super easy to make and extremely delicious. It’s topped with cranberry juice flavored glaze and sliced almonds which makes it the perfect weekend treat that everybody is going to love. I hope you enjoy!
How To Make This Glazed Almond Pound Cake?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make this glazed almond pound cake you start by creaming together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Then you add the eggs one at a time mixing in between each addition.
Mix in the milk and almond extract until everything is combined. And stir together flour, baking powder and salt in a small bowl.
With the mixer on low speed, slowly mix in the dry ingredients until just combined. Careful not to overmix the batter.
Pour the batter into the prepared baking pan. Bake for 50-55 minutes or until a cake tester/toothpick inserted into the center of the cake comes out clean.
Once done baking let the cake cool down for 5 minutes in the pan and then remove the cake to a wire cooling rack to cool completely.
Make the glaze by mixing together all of the glaze ingredients until smooth. Drizzle or pour over the top of the cooled almond cake. Sprinkle sliced almonds on top and serve.
How To Store This Glazed Almond Pound Cake?
Store any leftovers of this cake in an airtight container at room temperature for 4-5 days.
What To Bake This Cake In?
I bake this cake in a standard 9×5 inch loaf pan but you can also use a springform pan, bundt pan or a standard 9 inch cake pan.
Notes & Substitutions
Butter – Instead of butter you can use vegetable oil.
Almond Extract – If you don’t like or have almond extract, you can use vanilla extract or other type of extract instead.
Cranberry Juice – Traditionally in Iceland, almond cakes are served with a pink glaze either colored with juice such as cranberry juice or pink food coloring. I use just a small amount of cranberry juice in this recipe to give the glaze a little hint of color. If you want a stronger color from the juice, use water instead of milk. OR use more cranberry juice and less milk/water.
Sliced Almonds – Other common toppings for almond cake in Iceland are sprinkles or shredded coconut.
Other Recipes You Might Like:
Homemade Breakfast Granola Bars
Cinnamon Sugar Roasted Almonds
5 Minute Double Chocolate Mug Cake
Healthy Breakfast Banana Split
I hope you enjoy this glazed almond pound cake as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend:
PrintGlazed Almond Pound Cake
The best Glazed Almond Pound Cake that’s super easy to make and extremely delicious. It’s topped with cranberry juice flavored glaze and sliced almonds which makes it the perfect weekend treat that everybody is going to love.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Dessert
Ingredients
115 gr / 1/2 cup unsalted butter, room temperature
200 gr / 1 cup granulated sugar
3 large eggs, room temperature
120 gr / ½ cup milk, of choice
1 teaspoon almond extract
315 gr / 2 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon fine salt
Glaze:
195 gr / 1 ½ cup powdered sugar
1 tablespoon cranberry juice
1-2 tablespoons milk or water
Sliced almonds, for garnish
Instructions
Preheat oven to 175C / 350F and grease a standard 9×5 loaf pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add the eggs one at a time mixing in between each addition.
Mix in the milk and almond extract until everything is combined.
In a small bowl stir together the flour, baking powder and salt.
With the mixer on low speed, slowly mix in the dry ingredients until just combined. Careful not to overmix the batter.
Pour the batter into the prepared baking pan. Bake for 50-55 minutes or until a cake tester/toothpick inserted into the center of the cake comes out clean.
Once done baking let the cake cool down for 5 minutes in the pan and then remove the cake to a wire cooling rack to cool completely.
To make the glaze: Mix together all of the glaze ingredients until smooth. Drizzle or pour over the top of the cooled almond cake. Sprinkle sliced almonds on top and serve.
Notes
The recipe makes one standard 9×5” loaf.
