EASY ALMOND CAKE
Easy Almond Cake Recipe
Almond extract is one of my favorite flavorings. I like to add it to whipped cream, to smoothies, to my Pavlova recipe, to Ambrosia, to my sugar cookie dough, etc. So, when I tasted a delicious Almond Cake at one of the homes I visited on the recent Lake Arrowhead Kitchen Tour, I just had to have the recipe. Our gracious hostess pulled out her recipe file and let me take a photo of what she called her Easy Almond Cake Recipe. It’s really more like a Poundcake, as it’s dense and cooked in a loaf pan. I went right home and cooked up a batch and have made it numerous times since, serving it to my friends who came to dinner this week. So today I thought I’d share with you this super easy Almond Cake recipe. It’s moist & delicious and simply bursting with almond flavor.
So let’s get started making it. It really is a quick & easy recipe and will take only about 10 minutes to prepare. But first preheat your oven to 350° and grease and flour a 8″ x 4″ loaf pan.
Then, assemble the ingredients you’ll need to make your Easy Almond Cake, things that you likely have on hand:
- 3 Large Eggs
- 1/2 Cup Vegetable Oil
- 4 Teaspoons Almond Bakery Emulsion or Almond Extract (use a smidgen more if you’re like me and really love almond flavor)
- 1 Cup Granulated Sugar
- 1 Cup Flour
- Pinch of Salt
- 1 Tablespoon Sugar In The Raw
Break the 3 eggs into a medium sized mixing bowl.
Whisk the eggs. Then add the vegetable oil…
and the almond extract. You might have noticed that I’m actually using an “Almond Emulsion” instead of an extract. Either one is fine but, in my opinion, this professional-strength flavoring will take your baking to the next level. It’s a little stronger than normal extract and has a more natural flavor. It smells so good you might want to drink it! And, frankly, I think it’s what makes this Easy Almond Cake so very yummy. I like it so much that I add a smidgen more than it calls for. There’s no stopping me when it comes to almond flavor!
You can get your own Almond Bakery Emulsion here. Try it, you’ll be glad you did!
Whisk the wet ingredients together and then add the granulated sugar.
Next add the flour and a pinch of salt.
Gently mix it all together, just until blended.
Don’t over-mix the cake batter or it will make it tough and full of air holes, a bad thing.
Pour the batter into your greased & floured 8″ x 4″ loaf pan…
and sprinkle the top with the Sugar In The Raw. If you don’t happen to have this type of sugar simply leave it off, it’s not a deal breaker.
Place the loaf pan in the center of your preheated oven and bake for 50 to 60 minutes until a cake tester comes out clean. Set your timer and check it for doneness at 50 minutes. Don’t over-bake or your Almond Cake will be dry.
Remove the cake from the oven and allow it to cool for 10 minutes. Gently loosen the sides of the pan with a metal spatula, then turn the cake out onto a cooling rack. This Easy Almond Cake is delicious served warm with sliced fresh strawberries and a dollop of freshly whipped cream (that you’ve added almond extract to;).
Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days. It’s great served with your morning coffee too! It would also make a great gift from your kitchen. Wrap it up pretty and take it to your next party as a hostess gift. Or give it away at Christmas. It would make a wonderful addition to Christmas morning breakfast.
Here’s the handy printable recipe.
ENJOY!
- 3 Large Eggs
- ½ Cup Vegetable Oil
- 4 Teaspoons Almond Bakery Emulsion or Almond Extract (or a smidgen more if you’re like me and really love almond flavor)
- 1 Cup Granulated Sugar
- 1 Cup Flour
- Pinch of Salt
- 1 Tablespoon Sugar In The Raw
- Preheat your oven to 350°.
- Grease and flour a loaf pan.
- Break the eggs into a medium sized mixing bowl and whisk to combine.
- Add the vegetable oil and the almond extract or emulsion to the eggs.
- Whisk the wet ingredients together.
- Add the granulated sugar, the flour and a pinch of salt.
- Gently mix it all together, just until blended.
- Don't overmix the cake batter or it will make it tough and full of air holes.
- Pour the batter into your greased & floured loaf pan and sprinkle the top with the Sugar In The Raw. If you don't happen to have this type of sugar simply leave it off, it's not a deal breaker.
- Place the loaf pan in the center of your preheated oven and bake for 50 to 60 minutes until a cake tester comes out clean.
- Set your timer and check it for doneness at 50 minutes. Don't overbake or your Almond Cake will be dry.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Gently loosen the sides of the pan with a metal spatula, then turn the cake out onto a cooling rack.
- Serve warm with sliced fresh strawberries and a dollop of whipped cream.
- Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days.
So there you have it: EASY ALMOND CAKE
Thanks so much for dropping in!
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All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This post contains affiliate links that help to make this blog possible.
