The “Almond Pound Cake,” from The European Cake Cookbook, by Tatyana Nesteruk, is my featured cake for this month’s Cake Slice Bakers. Three whopping sticks of butter and lots of almonds make a pretty and tasty cake.

Almond Pound Cake
The European Cake Cookbook

For Pound Cake:
1½ cups unsalted butter, softened
½ cup sugar
½ cup light brown sugar
2 tsp. almond extract
1 tsp. vanilla extract
4 large eggs
1½ cups all-purpose flour
1 cup almond flour
4 tsp. baking powder
¼ tsp. salt
1 cup milk
1 cup sliced almonds

For Glaze:
1 cup confectioners’ sugar
¼ cup milk
¼ tsp. almond extract

Preheat the oven to 335°F. Prepare an 8- or 9-inch Bundt pan: spray the sides with baking spray or butter, and flour the pan very well.

In a large mixing bowl, cream the butter and sugars together for 2 to 3 minutes on medium speed until light and fluffy. Add the almond extract, vanilla and then the eggs, one at a time, mixing well after each addition.

In a separate bowl, combine all the dry ingredients: flour, almond flour, baking powder and salt. Pour the milk into the batter, then sift the dry ingredients in. Mix the flour into the batter just until combined; avoid over-mixing.

Sprinkle the sliced almonds evenly over the bottom of the prepared Bundt pan, then spoon in the batter. Bake the cake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and cool for 15 to 20 minutes in the pan. Place a cake stand or tray over the pan, then invert and remove the pan.

For the glaze, simply whisk together the confectioners’ sugar, milk and almond extract in  small bowl. Add more milk for a thinner consistency, if desired. Drizzle the glaze over the cake when still lukewarm. Serve the cake warm with tea or coffee.

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My butter and sugar needed 2:30 minutes to be “light and fluffy.” My cake needed 60 minutes to bake.

The cake released easily enough from the pan (no anxieties there).

Buttery, moist, and not too sweet, this is a cake worth baking.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for October 2019 were ~

  1. Prague Cake
  2. Chocolate Mint Mousse Cake
  3. Almond Pound Cake
  4. Coffee Chocolate Cake

Prague Cake


Chocolate Mint Mousse Cake


Almond Pound Cake