Baking | Wholewheat Almond Buttermilk Pound Cake … delicious topped with almond cream & fresh strawberries

“The great thing about cake is it doesn’t feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they’re decorating cakes… That’s the magic right there.”
Duff Goldman

 Wholewheat Almond Buttermilk Pound Cake Wholewheat Almond Buttermilk Pound Cake … made on the trot the other day before dashing off to Bangalore. There was a young, enthusiastic photographer coming over to shoot my profile for a newspaper feature on The New Indian ExpressIt’s a Feast For the Eyes. How could I not bake a cake?

Photoshoot for New Indian Express There was plenty of stuff baked as I was going to be away for 2 days. Some Coffee Shortbread Cookies which I quickly turned into Coffee Shortbread Nutella Sandwich Cookies {absolutely divine}. Also on hand some recently baked Amaranth Oat Walnut Ginger Cookies {gluten free and eggless}, and a batch of Wholewheat Dark Chocolate Walnut Brownies. Of course, there is  always GF Multigrain Granola at home too …Photoshoot for New Indian ExpressYet, what’s a food porn photo-shoot sans cake? It was a mad rush that day so I had to keep it simple. Short on time, I reached for one of my most trusted recipes, a buttermilk pound cake which has evolved over the years. It’s a basic recipe that works with infinite combinations; a recipe never short on ideas!

Whole Wheat Pound CakeI’ve made a buttermilk pound cake a million times in many avatars, my to-go recipe that lives in my head! Some of my favourites versions are the Buttermilk Chocolate Pound Cake, Whole Wheat Coffee Dark Chocolate Pound Cake and the Tres Leches Wholewheat Lemon Pound Cake.

Wholewheat Almond Buttermilk Pound Cake This one turned out to be a hit too. Light, full of flavour with a silky almond whipped cream topping. Fresh sweet strawberries added the right oomph to it; a burst of colour too. You can use any seasonal berries, actually any seasonal fruit for that matter. Mangoes, litchi, kiwi, oranges, plums … all fruit pair well with almond and vanilla!

Photography is sacrosanct and as vital as the written content for Deeba Rajpal, a celebrated food blogger from Gurgaon, who churns out scrumptious recipes and snaps their exquisite replicas for her website Passionate About Baking.

“We eat with our eyes first cannot be understated in today’s increasingly visual and dynamic world. The photographs should complement the recipe and build a food connect with the reader,” says Deeba, who banks on her aesthetic sense, eye for detail and Canon camera for desired captures. read the rest of the feature on TNIE

[print_this]Recipe: Wholewheat Almond Buttermilk Pound Cake
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Summary: A healthier & delicious version of the pound cake, one that works with infinite combinations; a recipe never short on ideas! The good thing about the Wholewheat Almond Buttermilk Pound Cake is that is made of whole grain only. Another plus that it doubles up as a tea time favourite, a snack box filler AND a light, healthy dessert too!

Prep Time: 15 minutes
Total Time: 1 hour, 15 minutes

  • Wholewheat Almond Buttermilk Pound Cake
  • 150g whole wheat flour
  • 55g almond meal
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 100g unsalted butter, room temperature
  • 200g vanilla sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla bean powder
  • 100ml cultured buttermilk
  • Almond Whipped Cream
  • 100ml low fat cream, chilled
  • 30g icing sugar
  • Few drops almond extract
  • 50-75 fresh strawberries
  • Handful fresh mint leaves


  1. Wholewheat Almond Buttermilk Pound Cake
  2. Grease and flour the sides of a 8″ ring tin, Line the bottom and sides with baking parchment.
  3. Preheat the oven to 170C.
  4. Sift the wholewheat and almond flour / almond meal with the baking powder, baking soda and salt. Reserve.
  5. Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, almond extract and vanilla bean powder.
  6. With beater on low add the flour mix and buttermilk alternately in three lots.
  7. Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
  8. Top with almond whipped cream and fresh strawberries.
  9. Almond whipped cream
  10. Whip the cream, sugar and almond extract until medium peaks.


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  • Looks absolutely fabulous, and so do you in the newspaper feature
    ev @ shades of cinnamon´s last blog post ..The Robertson ValleyMy Profile

  • Thats an absolutely nice presentation deepa. Its my first time in your kitchen and I really enjoyed this webspace. I have gone through almost all your bake recipes and I love the way you photograph and present these preparations.

    See you some time at cheenachatti too.
    food´s last blog post ..Apple judyMy Profile

  • 1 year ago

    A lovely recipe and wonderful cake. Beautifully presented.

    A great portrait!



  • 1 year ago

    What a great recipe! Sounds absolutely delicious!
    Medeja´s last blog post ..Skrudinti Migdolai su Cinamonu/ Cinnamon Toasted AlmondsMy Profile

  • The pic caught my eye, et voila here I come scouring for the recipe ! ( always a sweet tooth I am ;-)) Lovely portrait Deeba !
    jehanne@thecookingdoctor´s last blog post ..French Brioche with an Asian TwistMy Profile

  • It’s that topping that does it….hovering on the sides, coating the fruit. Delicious shots and recipe as always.
    Sally – My Custard Pie´s last blog post ..Lentil, fennel, orange, chicken and rocket saladMy Profile

  • Minka
    1 year ago

    Hi Deeba,

    I made this over the weekend and wow !! I am a rookie baker but this cake turned out gorgeous (and upped my confidence ) . So I am going to go ahead and bake the chocolate version next week for my son’s 9th bday . Any tips on cutting the butter (or replacing with olive oil )

    • 1 year ago

      TY for the taking the time to write back Minka…and Yay for you! You can 20 a 1/3 and 2/3 on olive oil and butter, or 1/2 of each. :-)

  • 1 year ago

    Wow ,absolutely nice presentation deepa and so creative..

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