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Perfect Every Time – Almond Pound Cake – tender and buttery, this pound cake is always a winner. Great toasted, served plain, with ice cream or added to trifles or as a layer in an ice cream freezer cake.
For more than 30 years I’ve been baking Granny’s Pound Cake using my mother-in-law’s recipe. I always receive compliments and requests for the secret that makes it so good. You know the old saying “if it ain’t broke don’t fix it?” For all those years I figured the perfect pound cake didn’t need me messing with it. But, over the past year I started to wonder … what if? The “what if” turned into tiny tweaks and changes and now I have a new favorite pound cake! It’s not dramatically different from the original recipe but the flavor seemed to be enhanced and the crust more pronounced.
This is one of the most versatile cake recipes you can make.
First, it’s remarkably easy to make. It’s wonderful served plain, warm from the oven or you can slide a slice in the toaster, which is my husband’s favorite way to eat Pound Cake. The aroma is absolutely intoxicating. It’s also great served with a dusting of powdered sugar, or a scoop of ice cream, and be sure to try a fresh fruit garnish, or cut it into cubes and layered in a trifle. The cake can also be baked in two loaf pans and frozen with remarkable results. Almond Pound Cake baked in loaf pans make-out-of-this world delicious Icebox Cakes.
For a sunny summer treat, substitute lemon juice for the almond extract, and add a drizzle of lemon icing on top. It’s great with blueberries thrown in too!
I love to sift a little powdered sugar on top and let my guests decide if fruit or ice cream is best on the side.
On the first Sunday of each month we host a family dinner with our adult children, their spouses and children.
My husband and I cherish those special Sunday dinners. We know how lucky we are to have our family living close by and even luckier that they carve time out of their busy schedules to spend an evening with us. I made this cake for our recent family gathering and by the time the leftovers were divvied out, we were left with two small slices. Needless to say, it is loved by all!
You should try this with a scoop of Dulce de Leche ice cream – oh my!
If you haven’t tried baking with Vanilla Bean Paste, you should try it in this cake.
The rich paste combined with my favorite almond extract produces the most amazing flavor. I’m seriously smitten with this cake! I thought about updating my old post for Granny’s Pound Cake but decided to leave her legacy intact. It’s a great cake recipe too, with just a slightly different flavor profile.
Finally, my husband said he wishes I wouldn’t always give this cake away. He has a birthday coming up, perhaps I should make an Almond Pound Cake just for him!
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PRINT THE RECIPE!
Perfect Every Time - Almond Pound Cake
Ingredients
- 8 ounces cream cheese, room temperature
- 1 1/2 cups unsalted butter, room temperature (3 sticks)
- 3 cups granulated sugar
- 3 cups cake flour, sifted after measuring
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste, or extract
- 1 teaspoon almond extract
- 6 jumbo eggs, or 7 large eggs
- powdered sugar for garnish if desired
Instructions
- Preheat oven to 300 degrees.
- Grease and flour a large (12 cup) bundt pan or two loaf pans.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese until smooth.
- Add the sugar and beat until light and fluffy. Add the vanilla bean paste, almond extract and salt. Beat just until incorporated.
- Alternate adding eggs and flour beating just until the yolk disappears and the flour is incorporated. Do not over beat at this point.
- Scrape down the sides of the bowl as needed. Remove from the mixer and fold a few times with a rubber spatula pulling up the batter from the bottom of the bowl.
- Pour the batter into the prepared pan and smooth the top to distribute evenly.
- Bake at 300 degrees for 1 hour and 30 minutes to 1 hour 45 minutes. Check at about 90 minutes then go from there.
- Allow the cake to cool before inverting onto a serving plate. Store leftovers in a cake-taker or freeze in an airtight container.
Recipe Notes
Here are some of my favorite tools and products used for this cake:
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Here are a few more Pound Cake recipes you might like:
- The BEST Coconut Pound Cake ~ from Barefeet in the Kitchen
- Lemon Buttermilk Pound Cake ~ from The Cafe Sucre Farine
- Blueberry Lemon Pound Cake ~ from The View from Great Island
- Chocolate Pound Cake ~ from Saving Room for Dessert
Thanks so much for stopping by! I hope you have a beautiful, wonderful weekend.
Tricia
Mary says
Outstanding, recipe! I have made it both ways almond and lemon from fresh lemons from my tree, now I am the go to person with family and friends to make every year. Thank you for sharing🍋😋🥮
Tricia Buice says
Thank you Mary! You can never go wrong with a great pound cake 😉👏😁
Pam says
would I adjust for a 10 cup Bundt pan? I can’t wait to try this!!!
Tricia Buice says
Hi Pam. Yes I think you should adjust to bake in a smaller Bundt pan. Or you could put part of the batter in a small loaf pan and bake separately, for a much shorter time of course. Enjoy!
Julie G says
Hands down this is the best pound cake. Period. I’ve made it in both a bundt pan and loaf pans, depending on what I need to use it for. I believe the cream cheese and cake flour help make this recipe the best. I like to make it ahead of time and freeze for a quick and easy dessert. Just add fruit and whipped cream on a slice and it’s heaven on a plate.
Tricia Buice says
You’re a wonderful baker Julie and we truly appreciate your feedback! I’m so glad you enjoyed it. Thanks a bunch for commenting and for trying the recipe 🙂
Sara says
Curious as to whether block or spreadable cream cheese makes a difference here. I know for cheese cake block is a must
Tricia Buice says
Hi Sara. I’ve never tested this with spreadable cream cheese so I can’t say for certain it would work. Spreadable cream cheese has a few additional ingredients added to help make it creamier along with additional salt. I don’t think I would try it, for what it’s worth.
Kari says
I make this 3 times a month and my family just loves it. I do find it comes out dry at times when I bake it in a bunt pan. Any help would be great.
Tricia Buice says
Hi Kari. First I would double check your oven temperature. You can buy an inexpensive thermometer to make sure your oven is not running hot. Also, if using a fairly inexpensive bundt pan you might consider reducing the baking time. Make sure you are measuring your flour correctly by stirring it in the bag, lightly scooping and leveling off the top of the measuring cup. Hope this helps. Good luck and enjoy!
Sonja Regis says
Came out perfect!!! Nice crust on the outside and perfectly moist inside. I doubled the almond extract, which was perfect for me.
Tricia Buice says
Thank you Sonja! So happy you enjoyed this wonderful cake 🙂
Kate says
This cake turned out perfectly and has a lovely almond flavor. I baked it at 300 degrees for 90 minutes and tested for doneness. It was done and exactly right. I used 1 tsp of vanilla paste and 1 tsp of almond extract as the flavorings and otherwise followed the recipe as written. Will definitely make again.
Tricia Buice says
Thanks for the feedback Kate. So glad you enjoyed this wonderful cake. It’s been a staple in our house for decades. Thanks again!
Sandy Ager says
I made this cake and it is delicious!! Do you think it would bake well in round cake pans and use for a wedding cake? I am making my granddaughter’s wedding cake and she asked for almond pound cake.
Tricia Buice says
Hi Sandy. I have not tried baking this recipe in cake pans but I don’t see why it won’t do well. I make it in loaf pans all the time so I know it’s easily adapted. Let us know if you try it and how it turns out! Thanks for the great question. Congratulations to your granddaughter!!!
SUSAN bailey says
IS there not any leavening agent in the recipe such as baking powder or baking soda?
Tricia Buice says
Hi Susan. No we don’t use baking powder or baking soda in this recipe. You can add it if you want but our cakes have always turned out terrific without. We’ve been making variations of this cake for 35 years. Enjoy!
Stacey L Sahady says
Is baking in 2 loaf pans do you still bake at 300° for an hour and thirty to an hour 45 minutes?
Tricia Buice says
Hi Stacey. Start checking the cake at one hour and thirty minutes and bake at 300 degrees F. It will most likely take a bit longer but not as much as when it’s baked in a Bundt pan. Enjoy!
June OConnor says
can cake flour be substituted with almond flour?
Tricia Buice says
Hi June. I have not tested this recipe using almond flour but I think it would work. The texture will be very different, of course. I recommend cutting the recipe in half and bake in a loaf pan to test. Good luck. Let us know how it turns out for you!
Mackenzie says
I just made this and it turned out great! I halved the recipe and used my 10-cup Nordic Ware Honeycomb pan, and I dropped the bake time to 60min at 300F. It came put perfectly soft with a nice crust and good flavor. I wouldn’t change anything!
Tricia Buice says
Thanks Mackenzie! So glad you enjoyed this cake. A personal favorite of mine for sure 😉
Jackie says
This is the best poundcake recipe out there!!!!
I made this yesterday because I had some extra time. This cake is fantastic. I did read some of the comments and I didn’t have any problems with the cake deflating or under baking. I did end up baking it an extra 15 minutes. I would give it more stars if I could. I also used an angel food cake pan. No problems. It seems to be a fool proof recipe😉
Tricia Buice says
Thank you Jackie! We appreciate the feedback. Enjoy!
Denise Sharpe says
This has to be one of the best cakes I’ve ever made. I followed the recipe exactly using 2 loaf pans. I was a little concerned as I’ve never baked a cake at 300 degrees and it took a full 1: 45 mins. Definitely the best crust I’ve ever had and cake was so tender. This will be in my regular rotation. Thank you for this gem!
Tricia Buice says
Thanks so much Denise 🙂 We’re thrilled you enjoyed this cake. Thanks for taking the time to comment. My husband says try a slice toasted – it’s terrific!
Martha Genaro says
Can I use all purpose flour?
Tricia Buice says
Hi Martha. Yes but it won’t be as tender and will have a slightly different texture. You also need to use a little less all-purpose flour or the cake will be dry. Or, you can make a good cake flour substitute by measuring out your all-purpose flour, remove two tablespoons of flour per each cup. Add two tablespoons of cornstarch per cup of AP flour and sift. Good luck!
LaVonne Airdo says
Can’t wait to try the recipe. Just wondering if you think it would bake in 2 8 inch rounds?
Lavonne
Tricia Buice says
Hi LaVonne. I’ve never made pound cake in rounds, so I cannot say for sure. Not sure of the baking time and also not sure that 2 (8-inch) cake pans would be large enough for all this batter. Good luck!
Lisa says
I have made this cake numerous times, both with cake flour and I bleached all purpose flour. I don’t understand why there is no baking powder or baking soda I not. I usually add a teaspoon of one or the other.
Giselt says
Quick question. Can I use a mold for mini bundt cakes? (Like cupcake size) what would be the cooking time you think? Thanks
Tricia Buice says
Hi Giselt. I bake them in mi-bundt pans for 45 minutes to 1 hour depending on the side of the pan. If using really small cake molds, I would check them at 30 minutes for sure. Good luck!
Leslie Torbett says
Definitely NOT perfect every time!!!!! What a waste of time and ingredients. I followed the directions to a T and ended up with a mess. I guess I’ll be making trifle. This recipe sucks. I had to add a picture, but apparently the blog doesn’t allow for it. I had to go get 30 more minutes then the next time. Took it out, let it cool instructed, and the whole damn thing fell apart. The inside still isn’t cooked.
Tricia Buice says
Wow Leslie. Sounds like you did something wrong because I’ve been making this recipe for 35 years and never had a problem like the one you described. What a shame you wasted your time and ingredients, but hope you will try again one day. I would also check your oven temperature and make sure it is heating correctly.
Terrika Abram says
Oh my goodness!! The cream cheese takes this pound cake to thee next level, simple perfection! Thank you Tricia for sharing this wonderful family recipe. This is now my go to recipe for pound cake, so moist but the perfect crusty outside just pure deliciousness. Thank you !
Tricia Buice says
Thanks for the feedback Terrika! My husband adores the crusty outside and often toasts a slice or two in the oven. So good!
Terrika Abram says
Do you have a list of measurements for a 9cup Bundt pan?
Tricia Buice says
Hi Terrika. When you go to print the recipe you can adjust the quantities to a lower serving size total. The program will adjust the ingredients before printing. Enjoy!
Frances Cornwell says
How do I measure almond flour in comparison to Almond flour?
Tricia Buice says
Hi Frances. Can you clarify your question? This recipe calls for cake flour. If you’re trying to use almond flour I would start with replacing half the cake flour. I haven’t tested it so I’m not sure but I would go one to one. One cup to one cup. Let me know if I misunderstood.
Kathleen Mermelstein says
Amazing. Made this tonight. Topped with simple glaze with almond extract and sugared almonds on top.
Tricia Buice says
Thank you Kathleen. So glad you enjoyed this pound cake. It’s a personal favorite for sure. Love that you put sugared almonds on top. Bet it was beautiful!
Fendi Munoz says
This looks so delicious!! Do you think it will be good with a strawberry buttercream frosting I wanted to top it with or will it be too overpowering all together?
Tricia Buice says
Hi Fendi. I think a small amount of frosting or glaze would be great on this pound cake. I don’t think you need a lot, but a little would be great, in my opinion 🙂 Strawberry sounds very nice here!
dom says
you dont give 5 stars to something that looks delicious… you have to make it then rate it
Maggie says
Amazing. First time making and it was delicious. I have tried other recipes(always as a loaf) and this is by far the best. The only problem I had was that I didn’t flour my pan and it got stuck. I surely learned my lesson. Great recipe. Thanks for making me use my Bundt pan. Wonderful recipe
Tricia Buice says
Thank you Maggie! So happy you enjoyed the pound cake and really appreciate that you took the time to comment. Thanks again!
Rhonda Johnson says
This cake is so delicious and very moist not dry like some pound cakes can be. I’ve been asked over and over to make it. My family and friends love it.
Thank you!
Tricia Buice says
Thank you for the feedback Rhonda! So happy everyone is enjoying our favorite cake 🙂
Lisa says
I served this with fresh strawberries for Mother’s Day and it was amazing. I followed the recipe as is with my hand mixer (I don’t have a stand one) and it baked up flawlessly. Thank you so much – it was delicious! I love almond flavoring and it did not disappoint. This is my new favorite almond pound cake recipe and I will definitely make it again!
Thank you!
Tricia Buice says
Thanks Lisa, this is a great Mother’s Day cake! Thank you so much for the comment and for trying this recipe. I’ve loved it for ages!
LorenH says
This is one of my top 5 all time favorite recipes! I’ve made this pound cake so many times over the last few years and it comes out perfect and delicious every single time. It’s one of those recipes you pull out when you need a dessert that everyone will love and you know will be a hit. I get compliments on this pound cake every time I make it.
Tricia Buice says
Thanks for the feedback Loren! We adore this cake and agree – it is perfect every time. Thanks for trying it, and for taking the time to comment. Be safe!
Jerry Barney says
Made this cake today and it was full proof…even my daughter love it. Love it
Tricia Buice says
Thanks so much Jerry! So glad you tried this pound cake – it’s one of my favorites 🙂
GILBERT GONZALEZ says
Made this twice already! I used loaf pans. SO GOOD!!!! First made it for my sister and family. Then made it for coworkers working NYE and they loved it as well. I shared the recipe just this morning!
Tricia Buice says
Thanks Gilbert! Where did you share the recipe? I’ll head over and give it some love 🙂 Happy New Year!!
Lisa says
I made this twice. The first time I made half the recipe because I was making it at home to see if it was good enough to be served at the restaurant where I work. I loved it, so I made the full recipe at work and it had dense streaks through it. It wasn’t underbaked. It also seemed to really deflate afterwards and was much more dense that the cake I made at home. I’m trying to prevent the same problem from happening again. All ingredients were at room temperature, and I mixed it low and minimally after adding the flour. I saw on the King Arthur flour website that this problem can occur if the butter and sugar are creamed at too high a speed. Do you think this is what happened or could it be something else?
Tricia Buice says
Hi Lisa – the only thing that comes to mind is maybe it was not mixed well enough? Not a criticism as I’m sure you’re a great baker. The cake deflates a little, just like most cakes do. But I’ve never had dense streaks. My second guess would be under-baked but you feel sure that wasn’t the case. I hope you’ll try again. Perhaps it was a fluke. I have made this cake dozens of times over the years – so much so that I call it a Perfect Every Time Almond Pound Cake. It normally has very consistent results. Again sorry you had troubles – maybe check the oven temperature?
Alaina says
Any mixing tips if you don’t have a stand mixer?
Tricia Buice says
A hand mixer works just fine for this recipe Alaina. With pound cake it’s important that you don’t over mix. Also, this makes a lot of batter so scrape down the sides and bottom of the bowl frequently, and all will be fine. I’ve made this cake dozens of times with a hand mixer years ago, before I got my stand mixer. Good luck and enjoy!
Eleanor Bridge says
This is to die for
Tricia Buice says
Thank you Eleanor! We LOVE this cake and make it for everything 🙂
Maria says
Could you use almond flour instead of regular?
Tricia Buice says
Hi Maria. I have not tested this recipe with all almond flour. If you do not have a problem with gluten, I would try substituting only half the flour to start out with. Perhaps if you test with all almond flour, only make half the recipe into a loaf cake. Hope that helps. Let us know how it turns out for yoU!
Laura says
Can you make this recipe as a loaf cake? I would like to make someting that serves 8 instead of 16. Thank you.
Tricia Buice says
Hi Laura – yes this cake works well in a loaf pan. It makes two loaf cakes, but you can freeze one for later. Enjoy!
Sharon A. Shade says
I make a similar cake. I use Crisco to rub the bundt pan well and instead of flour, I sprinkle sugar in the bundt pan and use it like I would flour. It makes the “crust” of the cake a bit crunchy and is wonderful with fruit or plain
Tricia Buice says
Hi Sharon – the sugar sprinkle sounds like a wonderful idea. My husband would love that!
Rose says
Hi Sharon- the sprinkling of sugar sounds amazing we love a crunchy/chewing crust on a tender cake. Type of sugar used- regular granulated, caster or turbinaodo (sugar in the raw)? I also love almond paste and make my own. Thank you!
Tricia Buice says
Hi Rose. Sugar in the raw is one of my favorites for a crunchy top. Almond paste is so delicious and a personal favorite of mine. Thanks for the feedback.
Patricia says
Tricia-your cake is incredible. Could you replace a bit of the sugar with almond paste or would it change the texture of the cake?
Tricia Buice says
Hi Patricia – I think it’s worth a try – maybe make a smaller / half size loaf cake and see how it does. I adore baking with almond paste but haven’t tried it here. Thanks for the great question and good luck!
Sharon says
I make my own almond paste and add it in along with I triple the almond extract! I have made this recipe several times and it is always a great hit!! So glad I found this recipe!
Tricia Buice says
Thank you Sharon – I love your changes/additions and bet it was so good! I adore almond flavored desserts – and guess you do too! Thanks for taking the time to come back and comment and for trying our recipe!
Kari Kyle says
wonderful delish pound cake and its my fav and go to. i seem to be over cooking it and its coming out very dry. help
Tricia Buice says
Hi Kari. Not sure what you are asking. Maybe check your oven temperature? Oven thermometers are pretty cheap and worth the investment if it prevents dry cakes. Good luck and let me know if you have additional questions!
Kari Kyle says
Hey. Sorry for not being clear. I have a gas stove, does that make a difference in the cook time? The top also had major cracks in it.
Tricia Buice says
Hi Kari – you have a gas oven correct? That should not affect the cake. However, I would start checking the cake at about 1 hour and 15 minutes for doneness. Use a long wooden skewer inserted in the middle. It sounds like it is just being over-baked. Good luck. This is a great cake but may need an adjustment to the total time in the oven. Thank you!
Jenny B says
Any changes for high altitude?
Tricia Buice says
Hi Jenny – great question but it has been years since I had to make adjustments for high altitude and I’m just not sure. I know that’s not the answer you needed. Good luck!
Brooke says
Jenny I’m wondering if you made this and figured out adjustments… I have yet to have a pound cake turn out with the right texture and I reallllly want to make this!
Tricia Buice says
Hi Brooke. I researched this question and came up with this solution from America’s Test Kitchen: “Under whip the eggs. Increase the oven temperature and decrease the baking time.” I would try making half this recipe to experiment, then bake at 325F and watch the baking time closely. Hope this helps.
Lori Mcleod says
I am excited to try your almond pound cake recipe however, I don’t have vanilla bean paste. Will it be the exact same measurement when using vanilla extract?
Thank you!
Tricia Buice says
Hi Lori – it is absolutely fine to use vanilla extract – I’ll update the recipe so that it references both. Thanks for the great question and hope you love it. Such a great cake!!
Stacey says
This looks beautiful! Have you ever made it in cake pans? Making wedding cake for friends and really want to do an almond cake-would oven degree and cooking time alter much? Thank you for sharing and I am looking forward to trying this recipe!
~Stacey
Tricia Buice says
Hi Stacey! I have not made this recipe into a layer cake but I bet it would be terrific. I would cut the cooking time in half, at least, and watch it closely. This cake freezes beautifully so if you give it a try, I would definitely bake ahead to make sure this will work for the wedding. Pound cakes are more dense than a typical wedding cake, but hope that’s what you are going for. Good luck and thanks so much!
Katie says
How much vanilla extract should i use to substitute for vanilla bean paste?
Tricia Buice says
Hi Katie – use equal amounts vanilla extract to vanilla bean paste. Sorry to be so late in responding – we are traveling out of the country. Hope you like the cake as much as we do!
Martha says
Can I use regular all purpose flour?
Tricia Buice says
Hi Martha – regular flour will work fine – just be sure to sift it twice. Thanks for giving our recipe a try! And sorry to be so late in responding, we are traveling out of the country.
Martha says
I can’t find Vanilla bean paste at my gricer’s, can I substitute vanilla extract?
Tricia Buice says
Hi Martha – vanilla extract in equal amounts works great – sorry to be so long in responding but we are traveling out of the country. Good luck!
Diana says
This is a delicious cake. The texture is amazing. Whenever I bring t to a gathering, people rave about it. I am wondering if I might be overcooking it a bit. I get a hard crust on the top. Is that normal? Or should I cut the baking time down a bit? Thanks for this amazing recipe!
Tricia Buice says
Hi Diana – thanks for the feedback. The cake should have crust but it shouldn’t be hard. Perhaps you could lower the middle rack in your oven so the cake is actually in the middle of the oven, not just the rack. Hope that makes sense. I would also cut the baking time by just a few minutes, and you can also try tenting the cake with foil for the last 30 minutes of baking. Thank you for trying this recipe. It’s always a hit everywhere I take it too. Thanks!!!
Rebecca says
I never leave comments on recipes but I have to for this cake. This is the most delicious cake I’ve had in ages! It’s super easy to make to. I’ve made it in a regular bundt pan twice; both times it came out perfect.
I decided to try making these smaller in the Wilton 6 mini bundt cake pan. I found this recipe makes at least 18 mini cakes. You only need 2-3 tablespoons of batter per cake. Bake it at 300 F for 45 minutes. Now you have the perfect individual cakes for tea parties!
Thank you for this fabulous and amazing recipe!
Tricia Buice says
I am thrilled you loved the recipe Rebecca. We adore this recipe and I cannot count the times I’ve made it. Love that you made minis! I’ll have to try that soon – such a great treat for a party or gathering of any kind. Thank you so much for taking the time to comment – it made my day! Woohoo!!!
Madge says
Thank you, Tricia.
This recipe is a keeper!
My only challenge was the baking time. I used an aluminum tube pan, since I don’t own a bundt pan, and at the stated 300 degrees Fahrenheit (I used an oven thermometer to ensure I was at the right temp), the baking time was 2 1/2 hours. That said, the final outcome was well worth the wait. A moist cake with lovely texture and perfectly almond-y. My new favorite pound cake!!
Tricia Buice says
Thanks so much for the feedback Madge – this cake is our favorite! Great to know this can be done in a tube pan too. Thanks for trying our delicious recipe!
Pat says
Hi
Nutritional facts are very important to me.
Madge Patterson says
Pat:
I’m with you…I track my calories, fat, sugar, etc. so make it a point to figure out nutritional info for most of what I cook.
I calculated the nutritional content with Club OS (an app included with my gym membership) for this recipe, so that I can see how far off the rails I’ve gone when indulging in that second (um, third) slice!! 🙂
Happy to share!
Servings: 16
Nutritional information per serving:
Calories: 462
Total Fat: 22.85 grams
Saturated Fat: 13.53 grams
Trans Fat 0 grams
Cholesterol: 124 grams
Sodium: 172.04 grams
Total Carbohydrate: 59.03 grams
Dietary Fiber: 0.44 grams
Sugar: 38.56 grams
Protein: 5.47 grams
Mariana says
Hi, I’ve noticed that this recipe doesn’t use baking powder or baking soda. How does the cake rise??
Tricia Buice says
Hi Mariana – pound cakes don’t rise a great deal from batter to finished cake. It is supposed to be more dense than a regular cake – and I think that’s where it got the name of “pound cake.” The cake does rise and has an amazing texture. I included a picture of the batter so you can see how thick it is. Hope that answers your terrific question! Thanks for reading the recipe and I really hope you give it a try. It has been tested numerous times – and I continue to make it every chance I get. Enjoy!
Talia says
I have two pans that would make a total of 16 mini loafs how long would I bake them for?
Tricia Buice says
Oh I am not sure Talia – but I would start checking them about 45 minutes in and watch closely. Not sure how thin these are. If baking in two loaf pans, I usually bake the same amount of time – 1 hour 45 minutes. If these are mini loaves they must be a lot thinner. You will be able to tell by looking at them and can make the final determination with a toothpick. Hope that helps! You’re going to love the taste!
Mandy says
What a perfect silky soft crumb. Lovely recipe Tricia.
Have a beautiful week ahead.
🙂 Mandy xo
Tricia Buice says
Thank you Mandy!
Susan says
Beautiful cake, Tricia, and I love these kind of simple, unfrosted cakes that can be enjoyed with tea or served with fresh berries and cream. Delightful! Reminds me a little of the Heritage Bundt cake I love but with cream cheese instead of milk. I need to try this soon 🙂 Pinning!
Tricia Buice says
Thanks Susan – I love the simple recipes too. Sometimes they just taste better. Hope you love it as much as we do!
Gerlinde @Sunnycovechef says
It’s late and I have jet lag, what I meant to say was that I need to hire you as a photographer for my blog because your photos are stunning.
Tricia Buice says
I bet you are glad to be home after all your traveling lately. Can’t wait to read your wrap up of your amazing adventures. Thanks again!
Gerlinde @Sunnycovechef says
This pound cake looks perfect and so delicious. The cream cheese puts it over the top. I need to hire you as an photographer for my blog. Your photos are stunning. Have a relaxing weekend.
Tricia Buice says
Aww thanks so much Gerlinde. I wish we lived close by so we could share. Hope you have a lovely weekend too!
Betty says
Oooh…I heart pound cake, and this one looks amazing. Love the almond flavor! 🙂
Tricia Buice says
Me too Betty. Almond anything calls my name but especially this cake. Have a lovely weekend!
Dom says
It just looks like cake perfection. Who can argue with granny!! I simply have to make this and feel a trip to the store to buy almond extract is in order! Beautiful simplicity at its best!
Tricia Buice says
Thanks Dom. I hope you love it as much as we do. Enjoy and have a lovely weekend.
Sarah Grace says
Hello! I only have medium sized eggs, should I use eight? Thank you!
Tricia Buice says
Hi Sarah – no I think the cake will be fine with 7 medium eggs, unless you think they are really small. Hope you enjoy! Let us know how it turns out for you.
Rhonda Albritton says
Are you speaking of self rising or plain flour?
Tricia Buice says
Hi Rhonda – plain cake flour is used in this recipe. Thanks!
Jackie says
Hi Tricia
How about drizzling a salted caramel sauce on top of cake.
Tricia Buice says
I bet it would be delicious Jackie! The cake is sweet so ice cream is usually our favorite topping but caramel is always a good choice too. Thanks and hope you get the chance to make it.
cheri says
Hi Tricia, this looks like a keeper for sure, looks delicious. Love the photo of the powdered sugar falling!! Have a great week-end.
Tricia Buice says
Thanks Cheri – you too!
Jennifer @ Seasons and Suppers says
Absolutely perfect and such beautiful photos (as always! 🙂 I love pound cake and how versatile it is. Perfect on it’s own, but also great with so many other things. Pinned!
Tricia Buice says
Thank you Jennifer! Pound cake is a favorite with my family and especially my husband. Have a wonderful weekend!
Monica says
It looks and sounds totally amazing, Tricia! I haven’t made pound cake with cream cheese before and now I know I must. The almond twist on it is perfect for me and I know it’s got to be an amazing dessert for your monthly family dinners (which sound like such a fun and special time). I am pinning and need to try soon! Have a great weekend!
Tricia Buice says
Thanks Monica! I bet you will love the almond flavor in this cake. Hope you have a beautiful weekend and thanks again 🙂
Angie@Angie's Recipes says
What smooth and creamy crumb! The cake looks fabulous, Tricia.
Tricia Buice says
Thank you Angie! Have a happy weekend.
sue | theviewfromgreatisland says
Tricia this is just pure cake perfection! The texture looks incredible, and I adore almond in every shape and form, I am so excited to get out my bundt pan and make this!
Tricia Buice says
Thanks so much Sue – this cake is a winner and really is perfect every time. Enjoy!
Houda Geldes says
Hi the cake looks yummy but how come without baking powder?
Tricia Buice says
I adapted this from my mother-in-law’s recipe and it always works great without it. It has a great tight texture and is made the old fashioned way. If you google something about putting baking powder in pound cake, you’ll see a ton of results about the old recipes. If you mix it correctly, you’ll get a good rise on the cake without the extra chemical leavening. Here’s a good explanation: What Happens If I Don’t Put Baking Powder in a Pound Cake?