Almond Pound Cake
Gluten Free Casually
Gluten Free Casually
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  • 2 cups of ground almonds
  • 2 cups of flour
  • 2 tbs of almond extract
  • 3/4 cup butter (you can substitute margarine that contains at least 65% fat or Crisco. DO NOT USE LIGHT BUTTER OR MARGARINE. THEY CONTAIN TOO MUCH WATER AND CAKE WILL NOT RISE PROPERLY!)
  • 8 oz cream cheese, softened to room temperature (If you do not have this you can substitute either sour cream or plain Greek yogurt + 1 tbs of tapioca starch to make it thicker OR Crisco + 1 tbs white vinegar to give it the tartness). I prefer using cream cheese which I did in my recipe today. You can use regular or the light....not fat free. I have also used the dairy free cream cheese available at specialty stores & Trader Joe's and it worked fine too!
  • 1 tsp almond baking emulsion or
  • 1 1/2 tsp almond extract
  • 1/2 tsp salt (I just use traditional table salt because it has a fine texture that I like for baking)
  • 1 tsp baking soda
  • 2 1/2 cup sugar (I use the GMO free sugar that is not bleached white but my mom always uses the regular white sugar and it works fine)
  • 6 large eggs (I prefer using the brown eggs but you can use whatever you have on hand)
  • 2 cups finely ground almonds (sometimes called almond meal or almond flour). I bought mine at Trader Joe's because they were more affordable than the specialty stores. You can also grind your own in the food processor if you prefer.
  • 1/4 cup gluten free flour blend
  • 350 degree
  • 70-75 minutes
  • 55-65 minutes
  • 18-25 minutes
  • 13 pan
  • 25-35 minutes
  • 1/3 cup of butter, margarine or Crisco, soft but not melted
  • 1/2 cup gluten free flour (if you have a gluten allergy. Otherwise use regular flour)
  • 1/2 cup sugar (I use GMO non-bleached sugar)
  • 1/4 cup ground almonds or slivered or shaved almonds)
  • a tiny drop of either almond or vanilla extract. Not much...just a drop



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