This Almond Cake offers a classic, delicate crumb and subtle nutty aroma that make it perfect for both everyday indulgence and special gatherings. Made with basic pantry staples and a hint of almond extract, this cake is light yet flavorful. The whipped egg whites create a soft, airy texture, while the buttery base lends richness. Ideal for topping with a glaze or a simple dusting of powdered sugar, this timeless recipe captures the charm of traditional home baking.
Ingredients
- 1 cup sugar
- ¼ cup butter
- ⅔ cup milk
- 1½ cups all-purpose flour
- 3 tsp baking powder
- 2 egg whites
- 4-6 drops almond extract
Instructions
Step 1: Cream Butter & Sugar
- Cream the butter and sugar together until light and fluffy.
Step 2: Combine Dry Ingredients
- In a separate bowl, sift together the flour and baking powder.
Step 3: Incorporate Dry Ingredients
- Gradually add the sifted dry ingredients to the butter-sugar mixture.
Step 4: Add Milk & Flavoring
- Mix in the milk and almond flavoring. Stir until the batter is smooth.
Step 5: Whip Egg Whites
- Beat the egg whites until stiff peaks form.
Step 6: Fold in Egg Whites
- Gently fold the beaten egg whites into the batter until fully incorporated.
Step 7: Bake
- Pour the batter into a greased cake tin.
- Bake in a moderate oven at 350°F (175°C) for 30–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Ice
- Allow to cool completely before icing or glazing as desired.
Tips
- Substitute almond flavoring with vanilla for a more neutral cake.
- Top with sliced almonds before baking for extra texture.
- Serve with a dusting of powdered sugar or a simple almond glaze.
- Fold in a handful of chopped maraschino cherries or dried cranberries for color.
Nutrition
Calories: 181kcalCarbohydrates: 40gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 2mgSodium: 187mgPotassium: 58mgFiber: 1gSugar: 23gVitamin A: 26IUCalcium: 106mgIron: 1mg
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