White Almond Cake
A light and moist almond-flavored cake featuring a delicate crumb and a slightly sweet finish, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Beat in the egg whites one at a time until fully incorporated.
- Add vanilla and almond extracts to the butter mixture and mix well.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra moist texture, consider brushing the cooled cake with simple syrup infused with almond extract before serving.