Vanilla almond pound cake is a rich, tender cake that I have baked countless times. I love how the buttery texture blends with the subtle almond flavor and smooth vanilla notes.
This vanilla almond pound cake comes from My Baking Addiction, but I often make slight changes, like adjusting sugar or adding a touch more almond extract.
I have made this vanilla almond pound cake for family gatherings and casual afternoons, and it never disappoints. The process is easy to follow, and the results are always impressive.
I will now guide step-by-step through making this vanilla almond pound cake.
Why You Should Try This Recipe Today
You should try this vanilla almond pound cake recipe today because it creates a moist, tender cake with a delicate almond flavor and rich vanilla essence.
The buttery texture makes each slice indulgent, while the simple ingredients are easy to work with at home. Baking this cake brings a comforting warmth to the kitchen and delivers a sweet treat that everyone will enjoy.
Vanilla almond pound cake is versatile enough to serve for dessert, afternoon tea, or special gatherings, making it a reliable recipe to have on hand for any occasion.
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 75 minutes
Total Time: 95 minutes
Course: Dessert
Calories: 360 kcal
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Loaf pan
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1¼ cups unsalted butter, softened (plus extra for greasing the pan)
- 3 cups all-purpose flour (plus extra for flouring the pan)
- 2¾ cups sugar
- 5 large eggs
- 1 cup evaporated milk
- 2 teaspoons almond extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
How To Make Vanilla Almond Pound Cake
1. Preheat the oven to 325°F (163°C). Butter a Bundt or loaf pan and sprinkle a little flour on it. Tap out the extra.
2. In a big bowl, beat the softened butter and sugar until it looks light and fluffy, about 3–5 minutes. Add the eggs one at a time, mixing well after each. Then stir in the vanilla and almond extracts.
3. In another bowl, mix the flour, baking powder, and salt. Add this to the butter mixture slowly, alternating with evaporated milk. Start and finish with the flour. Stir until smooth, but don’t over mix.
4. Pour the batter into the pan and even out the top. Bake for about 1 hour 15 minutes, or until a toothpick comes out clean. Let it sit in the pan for 15 minutes, then turn it onto a wire rack to cool.
Notes: Make sure butter is at room temperature for smooth creaming. Use a toothpick to check doneness; it should come out clean. You can dust with powdered sugar or drizzle with a simple glaze for extra sweetness.
Nutrition Facts Of Vanilla Almond Pound Cake
Calories: 420
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 120mg
Carbohydrates: 60g
Sugars: 40g
Protein: 5g
Why Peoples Like Vanilla Almond Pound Cake Recipe?
People like the vanilla almond pound cake recipe because it combines a soft, buttery texture with a gentle almond flavor and sweet vanilla aroma that appeals to many tastes.
The cake is rich yet light enough to enjoy in generous slices, making it comforting and satisfying. Its simplicity and classic flavor make it approachable for home bakers while still feeling special when served.
The vanilla almond pound cake is reliable, easy to follow, and produces consistent results, which builds confidence for anyone baking it. Sharing it with family or friends often brings compliments, making it a favorite.
Why My Recipe Works
My vanilla almond pound cake recipe works because the ingredients are balanced to create a moist, tender cake with a rich, buttery flavor.
Creaming the butter and sugar properly incorporates air, giving the cake lightness despite its dense texture.
Adding eggs one at a time ensures even structure, while alternating dry ingredients with evaporated milk keeps the batter smooth and prevents over mixing.
The almond and vanilla extracts enhance the natural sweetness without overwhelming it. Baking at a moderate temperature allows the cake to cook evenly, resulting in a golden crust and a soft, flavorful interior every time.
Expert Tips
1. Make sure the butter is at room temperature before you start. Soft butter creams more easily with sugar, giving the cake a light, fluffy texture.
2. Use a proper measuring cup for flour and sugar. Spoon the flour into the cup and level it off to avoid making the cake too dense.
3. Beat eggs into the batter individually. This helps the cake hold its structure and ensures even texture.
4. When mixing, add the flour mixture in portions, alternating with evaporated milk. This keeps the batter smooth and prevents over mixing.
5. Evaporated milk at room temperature blends more easily into the batter, preventing lumps and keeping the cake tender.
6. Insert a toothpick in the center of the cake to test. If it comes out clean or with a few crumbs, the cake is ready. Don’t over bake, or it will dry out.
How To Make More Delicious
1. Add a Glaze: Drizzle a sweet vanilla or almond glaze over the top for an extra layer of flavor and a beautiful finish.
2. Fold in Chopped Almonds: Add chopped almonds to the batter for a delightful crunch and extra nutty flavor.
3. Top with Fresh Fruit: Serve slices of cake with fresh berries or sliced peaches for a burst of fruity freshness that complements the cake.
4. Serve with Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a creamy contrast to the cake’s texture.
5. Incorporate Spice: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist that enhances the almond and vanilla flavors.
Storage Instructions
To store vanilla almond pound cake, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container.
At room temperature, it stays fresh for up to 3 days. For longer storage, refrigerate the vanilla almond pound cake for up to 1 week, keeping it well wrapped to prevent it from drying out.
You can also freeze the cake for up to 3 months by wrapping it in plastic wrap and then in aluminum foil or placing it in a freezer-safe container. Thaw frozen cake at room temperature before serving.
FAQs About Vanilla Almond Pound Cake
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter for more control over the salt content in the cake. If you only have salted butter, you may want to reduce or omit the added salt in the recipe.
Can I substitute almond extract with something else?
If you don’t have almond extract, you can substitute it with more vanilla extract or a splash of hazelnut extract for a different flavor profile. However, the almond flavor is key to this recipe!
How do I store leftover pound cake?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices in plastic wrap or foil for up to 2 months.
Can I make this recipe ahead of time?
Yes, this cake keeps well! You can bake it a day or two ahead and store it covered at room temperature. The flavors even improve as it sits.
Why is my pound cake dry?
A dry pound cake can be caused by overmixing the batter or overbaking. Be sure to mix until just combined and check for doneness with a toothpick to avoid overbaking.
Conclusion
This vanilla almond pound cake is a healthy, homemade treat that I enjoy making and sharing every time. I love how simple the ingredients are, yet the results are always rich, moist, and full of flavor.
I make this vanilla almond pound cake using my easy method, and it works perfectly for serving family and friends. Each time I bake it, it brings smiles and compliments, and the process itself is enjoyable.
I hope this inspires you to try making this vanilla almond pound cake and experience the satisfaction of a delicious, homemade dessert.
More Amazing Recipes For You
Mastro’s Butter Cake Recipe – Deliciously Decaden
Strawberry Vanilla Cake Recipe – A Burst Of Flavor
Boxed Vanilla Cake Recipes – Decorating Ideas
Apple Butter Cake Recipe – Deliciously Sweet
Traditional Butter Cake Recipe
Vanilla Almond Pound Cake
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- loaf pan,
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1¼ cups unsalted butter softened (plus extra for greasing the pan)
- 3 cups all-purpose flour plus extra for flouring the pan
- 2¾ cups sugar
- 5 large eggs
- 1 cup evaporated milk
- 2 teaspoons almond extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Butter a Bundt or loaf pan and sprinkle a little flour on it. Tap out the extra.
- In a big bowl, beat the softened butter and sugar until it looks light and fluffy, about 3–5 minutes. Add the eggs one at a time, mixing well after each. Then stir in the vanilla and almond extracts.
- In another bowl, mix the flour, baking powder, and salt. Add this to the butter mixture slowly, alternating with evaporated milk. Start and finish with the flour. Stir until smooth, but don’t over mix.
- Pour the batter into the pan and even out the top. Bake for about 1 hour 15 minutes, or until a toothpick comes out clean. Let it sit in the pan for 15 minutes, then turn it onto a wire rack to cool.