– 1 cup all-purpose flour – 1/2 cup unsalted butter (softened) – 2/3 cup granulated sugar – 2 large eggs – 1/2 tsp almond extract – 1 tsp baking powder – 1/4 tsp salt – 1/2 cup milk – Optional: sliced almonds, powdered sugar for topping
In a large bowl, beat softened butter and sugar until light and fluffy. This step creates the rich, tender texture of the almond cake.
Beat in eggs one at a time, then mix in almond extract. The almond flavor should be fragrant but not overpowering—pure and balanced.
Mix in flour, baking powder, and a pinch of salt, alternating with milk. Stir until just combined for a soft, velvety batter.
Pour batter into a greased cake pan. Bake at 350°F for 30–35 minutes or until golden and a toothpick comes out clean from the center.
Cool completely. Top with sliced almonds, powdered sugar, or glaze if desired. Serve with coffee or tea for an indulgent finish.
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