A moist, tender almond-flavored cake with a rich buttery taste and a hint of sweetness, perfect for any occasion and pairs beautifully with coffee or tea.
Ingredients:

For the Cake:

1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons almond extract
1 1/4 cups all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
For the Glaze (Optional):

1 cup powdered sugar
2-3 tablespoons milk or heavy cream
1/2 teaspoon almond extract
Sliced almonds, for garnish
Directions:

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, milk or heavy cream, and almond extract until smooth. Adjust the consistency by adding more liquid if needed.
Drizzle the glaze over the cooled cake and sprinkle with sliced almonds for decoration.
Serve:

Slice and serve as is or with a dollop of whipped cream.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 320 kcal | Servings: 8 servings