Almond Pound Cake with Crunch Topping

Moist almond pound cake with a buttery crumb and crunchy almond topping. Easy homemade almond cake recipe with almond paste, lemon, and vanilla for a flavorful dessert. Perfect for brunch, holidays, tea time, or special occasions, served with whipped cream and fresh berries.

Ingredients

Almond Crunch Topping:

• ½ cup slivered almonds
• ⅓ cup granulated sugar
• ¼ cup unsalted butter
• 1 tablespoon milk
• 1 tablespoon all-purpose flour

Almond Pound Cake:

• 1½ cups all-purpose flour, divided
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 3.5 ounces almond paste (½ of a 7-ounce tube)
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract

For Garnish (Optional):

• Whipped cream
• Fresh raspberries

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Instructions

Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C).
2. Generously spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray.

Make the Almond Crunch Topping

3. In a small saucepan over low heat, combine the slivered almonds, sugar, butter, and milk. Stir until the butter melts and ingredients are well combined. Remove from heat and set aside.

Prepare the Cake Batter

4. In a medium bowl, whisk together 1½ cups flour, cream of tartar, and salt. Set aside.
5. In a large mixing bowl, combine the softened butter and almond paste. Beat on low speed with an electric or stand mixer until smooth and combined.
6. Add the sugar and beat for a few minutes until the mixture is light and fluffy.
7. Beat in the eggs one at a time, waiting about 1 minute after each addition.
8. Mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
9. Add the dry ingredients all at once to the wet mixture and beat for about 1 minute until smooth.

Assemble and Bake

10. Pour the batter into the prepared springform pan and smooth the top with a spatula.
11. Sprinkle 1 tablespoon of flour evenly over the surface of the cake, then spoon the almond crunch topping on top.
12. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool the cake in the pan for 15 minutes, then carefully remove from the springform pan and transfer to a serving plate or cake stand to cool completely.

Serve

14. Slice and serve with whipped cream and fresh raspberries if desired.

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Why You’ll Love This Recipe

• Rich Almond Flavor: The combination of almond paste and slivered almonds gives a natural nutty sweetness.
• Tender and Moist: A soft, buttery pound cake that melts in your mouth.
• Crunchy Topping: Adds a satisfying texture contrast to the soft cake.
• Elegant Dessert: Perfect for dinner parties, holidays, or special occasions.

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Tips

• Make sure the almond paste is softened before mixing to prevent clumps.
• Use room-temperature butter and eggs for the best texture.
• Gently fold the dry ingredients to avoid overmixing, which can make the cake dense.
• Cool the cake slightly before removing from the springform pan to prevent breaking.

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Variations and Substitutions

• Nuts: Use chopped pistachios or hazelnuts instead of almonds for a different twist.
• Extracts: Replace almond extract with vanilla or orange extract for a new flavor profile.
• Fruit Add-ins: Add dried cranberries or blueberries to the batter for added texture.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend.

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FAQs

Q: Can I make this cake ahead of time?
A: Yes, the cake can be baked a day in advance and stored in an airtight container at room temperature.

Q: Can I freeze this cake?
A: Freeze the cooled cake, un-iced, for up to 2 months. Thaw at room temperature before serving.

Q: How do I prevent the almond topping from burning?
A: Make sure to sprinkle the topping evenly and bake at the correct temperature (350°F). Check the cake after 40 minutes to avoid over-browning.

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Serving

• Serve warm or at room temperature with whipped cream and fresh raspberries.
• Pair with coffee, tea, or a glass of milk for a cozy dessert experience.

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Suggestions

• Dust the cake lightly with powdered sugar for extra presentation flair.
• Drizzle a simple glaze made from powdered sugar and milk for added sweetness.
• Serve as a centerpiece dessert at brunch or festive gatherings.