Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Spring always feels like a fresh start, doesn’t it? I remember one sunny April morning, my kitchen flooded with light, birds chirping outside, and the scent of almonds filling the air. I was experimenting with a soft, moist almond loaf cake for a little spring brunch with my friends, and it instantly became one of those recipes that brings everyone together. That day, the cake was more than just a dessert; it was laughter, stories, and warmth shared over a cup of tea.
This Almond Loaf Cake for Spring Brunch is just that kind of recipe comforting yet elegant, simple yet full of love. I’ve made it countless times, tweaking it just enough to get the perfect crumb, a tender middle, and that subtle, nutty aroma that makes it feel like spring in every bite. Whether it’s for a casual brunch or a celebratory gathering, this cake never fails to make people smile.
I’ll share every little detail with you from ingredients to serving tips, and even some kitchen secrets that turn a simple almond loaf into a memorable centerpiece for your table. You’ll see why this cake has become a staple in my home every spring.
Why I Love Making This Almond Loaf Cake
There’s something magical about almond flour and extract it gives this cake a nutty sweetness that feels indulgent without being heavy. I love that it’s quick to prepare, doesn’t require fancy equipment, and it looks beautiful with just a sprinkle of powdered sugar or sliced almonds on top.
It’s also versatile. I’ve served it alongside fresh berries and whipped cream for brunch, and I’ve even sliced it thinly for afternoon tea. Every time I make it, it sparks memories of sunny mornings, chatter with friends, and the cozy feeling of sharing something homemade.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a standard 9×5 inch loaf pan:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120ml) milk, room temperature
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (50g) sliced almonds, for topping
Little kitchen secrets:
- Always bring your eggs and milk to room temperature. It helps the cake rise evenly and prevents a dense texture.
- Don’t overmix the batter just combine until smooth. Overmixing can make the loaf tough.
- Toasting the sliced almonds lightly before sprinkling on top adds a deeper, richer flavor.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, cream the softened butter and sugar together until fluffy.
- Beat in the eggs one at a time, followed by the almond and vanilla extracts.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk. Start and end with the flour mixture.
- Pour the batter into the prepared loaf pan, smoothing the top gently.
- Sprinkle the sliced almonds evenly over the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I like to serve this almond loaf cake slightly warm with a dusting of powdered sugar and a few fresh strawberries or raspberries. For brunch, it pairs wonderfully with a simple fruit salad and a cup of tea or coffee. Sometimes, I slice it thinly and toast it lightly for a crunchy almond treat at breakfast it never lasts long!
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
- To refresh slightly stale slices, pop them in a 300°F (150°C) oven for 5-7 minutes or microwave for 15-20 seconds.
100-Word Short Version
This Almond Loaf Cake for Spring Brunch is moist, tender, and full of nutty almond flavor. I love how easy it is to make just cream butter and sugar, fold in eggs, milk, and flour, and sprinkle with toasted almonds. Perfect for brunch, tea, or a light dessert, it brings warmth and joy to any table. Serve it with fresh berries, powdered sugar, or whipped cream for a beautiful presentation. Quick, simple, and irresistibly comforting, it’s a recipe I make every spring, creating memories and sharing love one slice at a time.
Recipe Card Section
⏱️ Time
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
🛒 Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120ml) milk, room temperature
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (50g) sliced almonds, for topping
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, add almond and vanilla extracts.
- Whisk flour, baking powder, salt. Fold into wet mixture alternately with milk.
- Pour batter into pan, smooth top.
- Sprinkle sliced almonds.
- Bake 45-50 minutes, until toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
📝 Notes
- Use room temperature ingredients for best texture.
- Don’t overmix to keep cake tender.
- Toast almonds for richer flavor.
- Store airtight at room temperature up to 3 days or freeze for 2 months.
🍽️ Nutrition
Serving Size: 1 slice 🍰
Calories: 280 kcal
Sugar: 18g
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg
Almond Loaf Cake for Spring Brunch
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 1 loaf (8 slices) 1x
- Category: Brunch
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Almond Loaf Cake for Spring Brunch is moist, tender, and full of nutty almond flavor. Perfect for brunch, tea, or a cozy spring gathering, this cake brings warmth and joy to your table.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120ml) milk, room temperature
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (50g) sliced almonds, for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5 inch loaf pan.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, add almond and vanilla extracts.
- Whisk flour, baking powder, salt. Fold into wet mixture alternately with milk.
- Pour batter into pan, smooth top.
- Sprinkle sliced almonds.
- Bake 45-50 minutes, until toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
Notes
- Use room temperature ingredients for best texture.
- Don’t overmix to keep cake tender.
- Toast almonds for richer flavor.
- Store airtight at room temperature up to 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Conclusion
Baking this Almond Loaf Cake for Spring Brunch is more than a recipe it’s a way to welcome the season and connect with the people I care about. Every time I slice it, I remember sunny mornings, laughter, and shared stories around the table. It’s simple, elegant, and full of love exactly how I want my kitchen and my memories to feel. Give it a try, and let it bring warmth and joy to your spring gatherings!