Description
The Moist Almond Loaf Cake is a tender, rich dessert infused with authentic almond flavor from almond extract and ground almonds. Perfectly balanced in moisture with a soft crumb and subtle nutty aroma, this versatile loaf cake suits tea time, celebrations, and everyday treats. Simple to prepare with pantry staples and easy to customize with fruits, glazes, or nuts, it’s a crowd-pleasing classic that melts in your mouth.
Ingredients
Scale
Main Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free)
- ¾ cup ground almonds (almond meal)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (or dairy-free butter/oil for dairy-free option)
- 1 cup sugar
- 3 large eggs, room temperature (or flax eggs for vegan)
- 1 teaspoon almond extract
- ½ cup milk or buttermilk (or plant-based milk for dairy-free)
Instructions
- Prepare Your Ingredients and Pan: Gather and measure all ingredients carefully. Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper for easy removal.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter with sugar until light and fluffy; this step traps air and creates the cake’s tender crumb.
- Incorporate Eggs and Almond Extract: Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in the almond extract to infuse the batter with its signature flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, ground almonds, baking powder, and salt to ensure even distribution.
- Combine Wet and Dry Ingredients Alternately with Milk: Add the dry mixture in portions to the wet batter, alternating with milk or buttermilk. Mix gently to keep the batter light and avoid overmixing which can cause toughness.
- Bake Until Golden and Moist: Pour batter into prepared loaf pan, smooth the top, and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool Before Slicing: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. This preserves moisture and makes slicing easier.
Notes
- Use room temperature eggs and butter for a smoother batter and better rise.
- Mix just until combined to avoid a dense, tough crumb.
- Use fresh almond meal for more intense flavor and moisture.
- Check oven temperature with a thermometer to prevent drying out the cake.
- Allow the cake to cool properly to lock in moisture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: almond loaf cake, moist almond cake, almond dessert, almond loaf, gluten-free almond cake, easy almond cake, nutty loaf cake
