Almond Loaf Cake
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Almond Loaf Cake is a simple cake characterized by its rich, nutty flavor and moist texture! Perfect for any occasion, almond cake pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.
Sweet tooth calling? We’ve got options. Try my favorite Lemon Blueberry Bread, Carrot Cake Bread, Chocolate Zucchini Bread, Blueberry Cake, Gingerbread Cake, and Chocolate Sheet Cake with Strawberry Frosting.
Why This Recipe Works
Simple & Easy: My almond lemon cake recipe is just about as easy as it gets! With just two mixing bowls and a hand mixer, you can easily make the almond cake batter, which is baked in a cake loaf until golden! This is one of my most simple cake recipes, since all it needs is a dusting of powdered sugar after being baked!
Versatile: This is Swedish almond cake a snacking cake that is more than just a dessert! Almond cake can be served at breakfast with your morning cup of tea or coffee, or it can be served as an afternoon snack! It is sweet enough to curb your cravings, but not so sweet that you can’t eat it for breakfast.
Ingredients
- Lemon Zest: Lemon zest is added into the sugar to brighten up the flavor of this cake just slightly!
- Flour: All-purpose flour works great here. If you want to make a gluten-free almond cake, replace the flour is a 1 to 1 ratio gluten-free flour replacement.
- Almond Extract: Almond extract is what gives this cake its quintessential almond flavor.
- Almond Slices: If desired, you can sprinkle almond slithers on top of the cake batter before baking it!
Here’s How to Make It
- Preheat & Prep: Preheat the oven to 350 F and line a 2 lb loaf pan with cooking spray and baking parchment. (not pictured)
- Combine Zest and Sugar: Measure the sugar and zest into a large bowl. Using your fingertips, rub the zest into the sugar to release the oils. (photos 1-2)
- Cream the Butter: Add the butter and using a hand mixer, mix until the butter and sugar are combined, light and fluffy. Then add the egg and mix until smooth. (photos. 3-6)
- Add Dry Ingredients: Add the flour, baking powder, and salt, and fold in with a rubber spatula. Then fold in the milk and almond extract, mixing until you have only just achieved a smooth batter. (photos 7-10)
- Pour into Prepared Pan: Scrape the mixture into the prepared pan and smooth the top. Drop it from about and inch above the counter a few times to know out any extra air bubbles. Sprinkle over the almond slithers, if using. (photos 11-12)
- Bake: Bake for 40-50 minutes until the top is golden and a toothpick inserted into the middle of the cake comes out clean. (not pictured)
- Serve: As son as the tin is cool enough to touch, transfer the cake out onto a cooling rack to cool completely before dusting with powdered sugar, if desired. Enjoy!
Expert Tips
- Don’t over mix the batter! For a perfectly soft, tender cake, be sure not to over mix the batter after you add the flour. Simply fold in the flour until the ingredients are combined, and bake!
- Try it with orange zest! If you don’t have lemon on hand or want to try something different, try using orange zest instead of lemon zest!
- Serve your almond cake with a dusting of powdered sugar and feel free to top it off with a dollop of freshly whipped cream and fresh berries if you’d like!
Frequently Asked Questions
This almond cake is based off of a Swedish almond cake called fika. Fika is a simple almond cake that is enjoyed for brunch or an afternoon snack with a cup of coffee or tea! If you have it, you can bake this cake in a traditional Swedish almond cake tin.
To ensure that your cake is done baking, stick a toothpick into the center of the cake. You want the toothpick to have some moist crumbs on it, but make sure that it is not wet batter. If you see actual crumbs on the toothpick, the cake is done!
Store any leftover cake in an airtight container at room temperature for up to 3 days!
More Desserts Recipes to Try
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Almond Cake
Ingredients
- 1 ¼ cups sugar
- zest of 1/2 small lemon
- 1 stick of butter
- 1 egg
- 1 ¼ cups flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 2 tsp almond extract
- ¼ cup almond slithers, optional
- 1-2 tbsp powdered sugar, optional
Instructions
- Preheat the oven to 350F and line a 2 lb loaf pan with cooking spray and baking parchment.
- Measure the sugar and zest into a large bowl. Using your fingertips, rub the zest into the sugar to release the oils.
- Add the butter and using a hand mixer mix until the butter and sugar are combined, light and fluffy. Then add the egg and mix until smooth.
- Add the flour, baking powder and salt, and fold in with a rubber spatula. Then fold in the milk and almond extract, mixing until you have only just achieved a smooth batter.
- Scrape the mixture into the prepared pan and smooth the top. Drop it from about an inch above the counter a few times to knock out any extra air bubbles. Sprinkle over the almond slithers, if using.
- Bake for 40-50 minutes until the top is golden and a toothpick inserted into the middle of the cake comes out clean.
- As soon as the tin is cool enough to touch transfer the cake out onto a cooling rack to cool completely before dusting with powdered sugar, if liked.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I love this recipe, i was just curiois if i could make cupcakes out of the recipe? If so, about how many cupcakes would it yeild?
Hi Sera- This is a complete shot in the dark but my guess would be maybe 36? I have no idea- I’ve never used this recipe for cupcakes!
Making this cake for my husband’s birthday. Just curious, how long does this cake hold up in the refrigerator since it’s a meringue frosting?
I’m wondering the same thing? Planning a dinner party and would like to make ahead if possible. Has anyone had experience with making it the day before?
Making this right now, I’ve never made a cake where you add the sugar to the wet ingredients, or i don’t even think i’ve made one without butter! haha. Batter was delicious. Also, I think you’re really fun and pretty and I loved your bio. Thanks!
you don’t specify to add the cake flour/salt mixture in the medium bowl with the ingredients in the larger bowl. Is that a step you missed or am I missing something? thanks. Would love to try this!
Hi Amy, sorry for the confusion! I’ve recently updated the recipe to clarify this! 🙂
This cake looks amazing I want to make it for Mother’s Day but I was wondering about the meringue, are there concerns with using egg whites that are uncooked for the meringue? I can’t wait to make it thanks for sharing this yumminess
This cake looks delicious. In fact, I am making it right now. I have a question about the sugar addition. The directions state to add sugar to the dry ingredients and then again to the liquid mixture. Can anyone that has made this clarify this for me?
Hi Jennifer, you just need to add the sugar to the wet ingredients, not with the dry ones. I’ve updated the recipe to clarify any confusion! 🙂
I’m not a baker. I wish there was a baker around here who would make this cake. It looks delectable. Almond merengue – yum Thanks for sharing the pictures and the recipe.
Oh it’s not very hard – I bet you could do it! I’d help! Or you can come to my house and share mine 😉
That looks so good! I love all the raspberries 🙂
Can I make the frosting with a hand mixer ? I hope so because it sounds wonderful!!
This looks sooooo delicious!
Chilled cake. My day has been made! The raspberries are so pretty and perfect for spring!