Glazed Almond Pound Cake

on Mar 27, 2026

5 from 1 vote

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This Almond Pound Cake has a tender crumb and the sweetest almond richness. Paired with a thick glaze and sliced almonds, it is an elevated basic at its finest.

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Aerial view of almond pound cake slices on a counter.

Almond Pound Cake Recipe

This has the perfect pound cake texture: moist but satisfyingly substantial. Like, it is *thick* but also so tender. Then it is topped off with a thick almond-flavor glaze and sliced almonds for a little crunch. All together, it is light and sweet and just delightful. I love this for a fancy brunch or, more realistically, a quick grab-and-go breakfast for several days in a row without regret.

Top view of almond pound cake with almond glaze and sliced almonds.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, partially melted – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
Granulated sugar
Sour cream – The sour cream helps create a thick tender crumb in the cake.
Eggs
Vanilla – This is the base flavor for the cake and helps bring out all of the other flavors.
Almond extract – This adds the perfect almond flavor to the cake.
All-purpose flour
Baking powder
Salt
Buttermilk – This gives the cake a nicely moist texture.

Almond Glaze

Butter – Again, I used salted but unsalted will also work.
Milk
Almond extract – This flavors the glaze to perfection.
Powdered sugar

Side view of glazed almond pound cake slices stacked.

How to make Almond Pound Cake

Preheat the oven to 350°F (180°C). Line a 9×5 loaf pan with a strip of parchment paper and grease the sides. Set aside.
In a bowl with an electric hand mixer, combine the partially melted butter and granulated sugar well.
Add in the sour cream and beat until completely combined.
Mix in the eggs, vanilla, and almond extract.
Lastly, add the flour, baking powder, and salt to the bowl. Begin combining and slowly add the buttermilk while incorporating the dry ingredients into a smooth batter.
Pour the batter into the prepared pan.
Bake at 350°F (180°C) for 50-55 minutes or until turning golden brown and a few moist crumbs remain on a toothpick when checked.
Allow the pound cake to cool in the pan for 10 minutes before turning out and cooling on a wire rack.
Once mostly cool, make the almond glaze by microwaving the butter, milk, and almond extract until completely melted and bubbling.
Whisk in the powdered sugar, adding a little more milk as needed to thin. I like my glaze to be on the thicker side but it can be thinned to your preference.
Pour the glaze on top of the pound cake and spread to coat the top. Finish off the cake by sprinkling sliced almonds on the unset icing.
Allow the icing to set prior to cutting and serving.
Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

A bite taken out of moist almond pound cake.

How should I store leftover pound cake?

You can store the cooled and iced pound cake in an airtight container for up to 4 days at room temperature.

Can I freeze leftover almond pound cake?

Absolutely! I recommend slicing the cake and then wrapping the individual slices in parchment paper. Wrap the parchment-lined slices together in saran wrap and then freeze in a ziptop bag for up to 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

9×5 loaf pan – Wilton is one of my favorite cake pans! They stand the test of time and bake evenly.
Hand Mixer – This is what I use to mix up this cake.
Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
Bowl – I love how giant these are! They’re perfect for mixing up the batter and icing.