Delicious Homemade Almond Cake
This almond cake combines rich, nutty flavors with a light, fluffy texture, making it perfect for any occasion.
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 2 cups Almond Flour Provides the essential almond flavor and moist texture.
- 1 cup Granulated Sugar Adds sweetness and helps create a tender crumb.
- 3 large Eggs Provides structure and moisture.
- 1 teaspoon Baking Powder Essential for leavening.
- ½ cup Unsalted Butter Should be softened at room temperature.
- ½ cup Milk Can be whole or low-fat, at room temperature.
- 1 teaspoon Almond Extract Optional, enhances almond flavor.
- ¼ teaspoon Salt Balances sweetness and enhances flavors.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter and dust with almond flour.
- Cream together the softened butter and sugar in a mixing bowl using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the milk and almond extract until combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is or dust with powdered sugar.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.