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.
To me, this is the most versatile cake in the world. 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!
Don’t forget to PIN to your favorite cake board!
Tender and buttery, this pound cake is always a winner. Great toasted, served plain, with ice cream, layered in a trifle or as a layer in an icebox cake. This is the most versatile cake you'll ever make
- 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
- 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.
If you can't find 6 jumbo eggs, I have tested this cake with 7 large eggs with wonderful results.
Substitute 1/4 cup of fresh lemon juice for the almond extract and drizzle the baked and cooled cake with an icing made of lemon juice and powdered sugar.
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.