One of my all-time favorite recipes is this Vanilla Almond Pound Cake. It’s a simple yet decadent treat that’s perfect for any occasion.
There’s something about the combination of rich, buttery flavors with the delicate sweetness of vanilla and almond that makes every bite feel special.
It’s a timeless cake that’s perfect for any occasion, whether it’s a cozy afternoon tea or a family gathering. What I love most is how simple it is to make, yet the result is so impressive.
The texture is wonderfully moist, and the cake has just the right balance of sweetness. I’ve been baking this recipe for years, and it never disappoints. I always get compliments on how delicious it is!.
Trust me, once you try it, it’ll become a go-to in your baking rotation. Let’s dive into how you can make this delicious Vanilla Almond Pound Cake!
Why You Should Try This Recipe Today
Try this Vanilla Almond Pound Cake today for a rich, buttery dessert that combines the perfect balance of vanilla and almond flavors.
Its moist, tender crumb and simple ingredients make it incredibly easy to prepare. This versatile cake also allows you to get creative with add-ins, making it perfect for any occasion.
Serve it at a family gathering or enjoy a slice as a special treat—you’re guaranteed to impress with this delicious pound cake!
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 90 minutes
Course: Dessert
Calories: 360 kcal
Cuisine: American
Yield: 10 servings
Equipment Needed
- 9×5-inch loaf pan or similar-sized baking pan
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 3 ½ cups all-purpose flour (spooned and leveled)
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cups unsalted butter, softened to room temperature
- 2 ½ cups granulated sugar
- 5 large eggs, at room temperature
- 1 ½ tsp vanilla extract
- 1 ½ tsp almond extract
- 1 ¼ cups sour cream or buttermilk
- Powdered sugar (optional, for dusting)
How To Make Vanilla Almond Pound Cake
1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2. Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
4. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or buttermilk. Start and end with the dry ingredients. Mix until just combined.
6. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Dust with powdered sugar before serving, if desired.
Special Notes
1. Enhance with Glaze: For an extra layer of sweetness, consider adding a simple glaze made from powdered sugar and a bit of milk or cream. Drizzle it over the cooled cake for a glossy, delicious finish that adds both flavor and visual appeal.
2. Customizing Flavors: You can easily adjust the flavor profile by swapping out the almond extract for other extracts like hazelnut or maple if you prefer a different twist.
You can also incorporate citrus zest (like lemon or orange) to complement the vanilla and almond for a fresh, fragrant variation.
3. Storage Tips: This cake stays fresh for up to 3 days when stored in an airtight container at room temperature. If you want to store it longer, you can freeze slices for up to a month.
Simply wrap the slices tightly in plastic wrap and aluminum foil before freezing. To serve, just thaw at room temperature for a few hours.
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.
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.
Closing
In my experience, this Vanilla Almond Pound Cake is a perfect balance of simplicity and indulgence. It’s easy to make, yet feels like a special treat every time.
The rich flavors of vanilla and almond create a deliciously comforting dessert that’s perfect for any occasion.
The moist texture makes it a standout among other pound cakes. If you’re looking for a reliable and delicious cake that will always be a hit, this is it.
I hope you give it a try, and I’m sure it will become one of your go-to recipes, just like it is for me! Happy baking!
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Vanilla Almond Pound Cake
Equipment
- 9×5-inch loaf pan or similar-sized baking pan
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 3 ½ cups all-purpose flour spooned and leveled
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cups unsalted butter softened to room temperature
- 2 ½ cups granulated sugar
- 5 large eggs at room temperature
- 1 ½ tsp vanilla extract
- 1 ½ tsp almond extract
- 1 ¼ cups sour cream or buttermilk
- Powdered sugar optional, for dusting
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
- Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Dust with powdered sugar before serving, if desired.