Best Almond Pound Cake Recipe With Toasted Almond Topping

Swedish Almond Cake is a beloved Scandinavian dessert known for its dense, moist crumb and sweet, nutty flavor. Traditionally baked in a long almond cake pan, this version is designed for convenience — easy to prepare, simple to serve, and done in under an hour.

What makes this cake truly special is its rich almond essence paired with a golden crust that forms naturally during baking. It’s perfect for afternoon coffee, holiday gatherings, or even as a light dessert after a savory meal.

The best part? No layers, no complicated mixing — just a buttery, one-bowl batter that bakes into an irresistibly fragrant treat. If you love marzipan or almond pastries, this cake is for you.

Ingredients Overview

Each ingredient in this cake serves a purpose to create the perfect texture and flavor. Here’s what you’ll need and why:

• All-Purpose Flour: Gives the cake structure without making it too heavy.

• Granulated Sugar: Sweetens the cake and contributes to its golden crust.

• Salted Butter: Adds rich flavor and creates a moist texture. Salted butter also balances the sweetness and almond flavor.

• Eggs: Provide structure and moisture. Use large eggs at room temperature for best results.

• Almond Extract: The star of the show — it brings bold almond flavor that pairs beautifully with the buttery base. Use pure almond extract, not imitation.

• Milk: Keeps the batter smooth and helps bind the ingredients together.

• Sliced Almonds: Optional but traditional — these are sprinkled on top before baking for extra texture and a beautiful finish.

Ingredient Tips:

• For extra almond richness, you can replace 2 tablespoons of the flour with almond flour.

• To make it gluten-free, use a 1:1 gluten-free flour blend.

• Dairy-free version? Use plant-based butter and almond or oat milk.

• Don’t skimp on the almond extract — it’s the signature flavor of this cake.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×4-inch loaf pan, and lightly flour it or line with parchment paper for easy release.

2. Melt the Butter

In a small saucepan or microwave-safe bowl, melt the butter and set it aside to cool slightly.

3. Mix the Batter

In a large mixing bowl, whisk together eggs and sugar until light and slightly frothy — about 1–2 minutes. Add the melted butter, milk, and almond extract, whisking until smooth.

4. Add the Dry Ingredients

Stir in the flour and a pinch of salt. Mix just until combined — do not overmix. The batter should be smooth and pourable.

5. Pour into Pan and Add Almonds

Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. If using, sprinkle sliced almonds over the top evenly.

6. Bake

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The edges will pull slightly away from the sides when it’s done.

7. Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a rack or serving platter. Serve slightly warm or at room temperature.

Tips, Variations & Substitutions

• Crackly Top Tip: For an extra golden, crisp crust, sprinkle a tablespoon of sugar over the batter before baking.

• Citrus Twist: Add a bit of orange or lemon zest to the batter for a refreshing lift.

• Glaze Option: Drizzle with a simple glaze made of powdered sugar and almond extract mixed with milk.

• Serve with Fruit: Top slices with fresh berries or poached pears for an elegant touch.

• Make It Ahead: This cake keeps well for 3–4 days at room temperature, wrapped tightly.

Serving Ideas & Occasions

Swedish Almond Cake is as versatile as it is flavorful. It’s perfect for:

• Fika (Swedish coffee break)

• Holiday gatherings or Christmas baking trays

• Tea parties or bridal showers

• Light desserts after dinner

Serve with:

• A dusting of powdered sugar

• A scoop of vanilla or almond gelato

• Strong coffee, espresso, or herbal tea

Its simplicity makes it suitable for everyday moments, yet elegant enough for special occasions.

Nutritional & Health Notes

This cake is relatively simple in terms of ingredients and moderately rich in calories.

• Calories: About 275–300 per slice (based on 10 slices)

• Fat: Comes from butter and eggs — adds richness and moisture

• Sugar: Balanced, not overly sweet

• Protein: Eggs contribute a modest protein boost

• Carbs: Standard for a cake, but can be moderated by using almond flour for part of the base

Ways to lighten it up:

• Use half sugar and half maple syrup or coconut sugar

• Replace half the butter with Greek yogurt or unsweetened applesauce

• Use almond milk or light milk for a lower-fat version

FAQs

Q1: Can I use a bundt pan?

Yes, but only if it’s a small bundt pan (6-cup capacity). Be sure to grease it well and dust with flour or almond meal to prevent sticking.

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Q2: Can I freeze Swedish Almond Cake?

Definitely. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving.

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Q3: How do I keep the cake moist?

Don’t overbake — remove it as soon as a toothpick comes out clean. Also, store it in an airtight container at room temperature.

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Q4: Can I use almond flour instead of all-purpose?

You can replace up to ¼ cup of the flour with almond flour to boost almond flavor. Replacing all the flour will result in a denser, more crumbly cake.

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Q5: Is almond extract the same as almond flavoring?

No — almond extract is made from bitter almonds or pits and has a more intense, pure flavor. Almond flavoring is usually synthetic. Use pure almond extract for best results.

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Q6: What if I don’t have almond extract?

You can use vanilla extract instead, but the flavor profile will change significantly. The almond taste is what gives this cake its classic Scandinavian identity.

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Q7: Can I make this in a loaf pan?

Yes! An 8×4-inch loaf pan works perfectly. Bake for about 45–50 minutes, checking for doneness with a toothpick.

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