Description

This Moist Almond Loaf Cake combines tender crumb with rich almond flavor and an irresistibly soft texture. Made using simple pantry ingredients enhanced with almond flour and extract, it’s a beginner-friendly recipe perfect for tea time or breakfast. The cake stays moist for days, offers versatile serving options, and adapts easily for dietary preferences.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour (can substitute gluten-free blend for gluten-free version)
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened (or coconut oil for vegan/dairy-free)
3/4 cup granulated sugar (can use honey or maple syrup as alternative)
2 large eggs (or flaxseed gel for vegan option)
1 teaspoon almond extract
1/4 cup milk (or almond/oat milk for dairy-free)

Topping (Optional)

2 tablespoons sliced almonds

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Instructions

Prepare Your Bakeware and Ingredients: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. Measure and set aside all ingredients to ensure smooth baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt to evenly distribute the leavening and dry ingredients.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, aerating the mixture for a tender crumb.
Add Eggs and Almond Extract: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the almond extract to infuse nutty fragrance.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients alternately with milk, starting and ending with the flour mixture. Mix gently to avoid overmixing and maintain moisture.
Pour Batter and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle sliced almonds over the batter if using for added crunch and decoration.
Bake to Perfection: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature butter, eggs, and milk for better batter consistency.
Stir batter just until combined to avoid a dense loaf.
Fresh almond extract provides a stronger, more authentic flavor.
Verify oven temperature to ensure even baking and prevent dryness.
Allow the cake to cool properly in the pan to avoid cracking or breaking.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 220 kcal
Sugar: 15 g
Sodium: 120 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg