Almond flour and pound cake

Yes, I know pound cake is boring, but it’s one of my favorites, and I make it old school with literally a pound of each ingredient. I have successfully made a gluten free version with the Krusteaz brand gluten free flour, but it wasn’t available this time around. I went with almond flour as a 1:1 replacement. Basically, what happened while the regular and GF cakes were baking, is that the GF (almond flour) cake “collapsed”. It basically baked on top, then everything inside “sunk” into a goopy, eggy, sugary sludge. What would I add to prevent this from happening? I did put a touch of baking powder in to assist the almond flour to rise, but, of course, doesn’t really work that way. Would I add xanthan gum? More egg? To put into perspective, the recipe I have always used is 6 eggs+6 yolks, heavy vanilla extract, dash of lemon extract, 3.5C flour, 3.5C sugar, 1lb butter. No baking powder. Did me putting 1/8tsp of baking powder in ruin it? submitted by /u/External_Big_1465