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
Scale
- 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