Vanilla Almond Pound Cake
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.
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.
Notes
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.