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Perfect Every Time – Almond Pound Cake

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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. www.savingdessert.com

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.

 

 

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. www.savingdessert.com

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.

 

 

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. www.savingdessert.com

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!

 

 

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. www.savingdessert.com

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.

 

 

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. www.savingdessert.com

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!

 

 

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. www.savingdessert.com

You should try this with a scoop of Dulce de Leche ice cream – oh my!

 

 

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. www.savingdessert.com

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.

 

 

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. www.savingdessert.com

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!

 

 

Thanks for PINNING!

Pound cake sprinkled with powdered sugar

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!

 

 

PRINT THE RECIPE!

5 from 16 votes

Perfect Every Time - Almond Pound Cake

Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Yield: 16 -18 servings
Course: Cake
Author: Tricia
PRINT RECIPE
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

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

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.

Tricia

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131 Comments

  1. Sara says

    April 1, 2022 at 1:52 pm

    Curious as to whether block or spreadable cream cheese makes a difference here. I know for cheese cake block is a must

    reply to this comment >
    • Tricia Buice says

      April 1, 2022 at 3:11 pm

      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.

      reply to this comment >
  2. Kari says

    January 21, 2022 at 10:18 am

    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.

    reply to this comment >
    • Tricia Buice says

      January 22, 2022 at 10:35 am

      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!

      reply to this comment >
  3. Sonja Regis says

    January 18, 2022 at 10:42 pm

    5 stars
    Came out perfect!!! Nice crust on the outside and perfectly moist inside. I doubled the almond extract, which was perfect for me.

    reply to this comment >
    • Tricia Buice says

      January 21, 2022 at 8:10 am

      Thank you Sonja! So happy you enjoyed this wonderful cake 🙂

      reply to this comment >
  4. Kate says

    September 26, 2021 at 1:45 pm

    5 stars
    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.

    reply to this comment >
    • Tricia Buice says

      September 27, 2021 at 7:17 am

      Thanks for the feedback Kate. So glad you enjoyed this wonderful cake. It’s been a staple in our house for decades. Thanks again!

      reply to this comment >
  5. Sandy Ager says

    September 24, 2021 at 9:32 pm

    5 stars
    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.

    reply to this comment >
    • Tricia Buice says

      September 27, 2021 at 7:23 am

      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!!!

      reply to this comment >
  6. SUSAN bailey says

    September 19, 2021 at 8:52 am

    5 stars
    IS there not any leavening agent in the recipe such as baking powder or baking soda?

    reply to this comment >
    • Tricia Buice says

      September 19, 2021 at 9:30 am

      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!

      reply to this comment >
  7. June OConnor says

    June 20, 2021 at 8:05 am

    can cake flour be substituted with almond flour?

    reply to this comment >
    • Tricia Buice says

      June 20, 2021 at 8:52 am

      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!

      reply to this comment >
  8. Mackenzie says

    May 21, 2021 at 11:35 pm

    5 stars
    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!

    reply to this comment >
    • Tricia Buice says

      May 22, 2021 at 10:50 am

      Thanks Mackenzie! So glad you enjoyed this cake. A personal favorite of mine for sure 😉

      reply to this comment >
    • Jackie says

      August 17, 2021 at 10:40 pm

      5 stars
      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😉

      reply to this comment >
      • Tricia Buice says

        August 18, 2021 at 6:59 am

        Thank you Jackie! We appreciate the feedback. Enjoy!

        reply to this comment >
  9. Denise Sharpe says

    March 9, 2021 at 6:04 pm

    5 stars
    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!

    reply to this comment >
    • Tricia Buice says

      March 10, 2021 at 8:12 am

      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!

      reply to this comment >
    • Martha Genaro says

      January 22, 2022 at 10:48 am

      Can I use all purpose flour?

      reply to this comment >
      • Tricia Buice says

        January 22, 2022 at 12:01 pm

        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!

        reply to this comment >
  10. LaVonne Airdo says

    March 8, 2021 at 3:19 pm

    Can’t wait to try the recipe. Just wondering if you think it would bake in 2 8 inch rounds?

    Lavonne

    reply to this comment >
    • Tricia Buice says

      March 9, 2021 at 8:08 am

      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!

      reply to this comment >
  11. Lisa says

    January 29, 2021 at 4:20 pm

    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.

    reply to this comment >
  12. Giselt says

    December 28, 2020 at 10:56 am

    Quick question. Can I use a mold for mini bundt cakes? (Like cupcake size) what would be the cooking time you think? Thanks

    reply to this comment >
    • Tricia Buice says

      December 28, 2020 at 5:31 pm

      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!

      reply to this comment >
  13. Leslie Torbett says

    December 24, 2020 at 8:39 pm

    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.

    reply to this comment >
    • Tricia Buice says

      December 26, 2020 at 11:08 am

      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.

      reply to this comment >
  14. Terrika Abram says

    October 30, 2020 at 10:55 pm

    5 stars
    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 !

    reply to this comment >
    • Tricia Buice says

      November 3, 2020 at 7:21 am

      Thanks for the feedback Terrika! My husband adores the crusty outside and often toasts a slice or two in the oven. So good!

      reply to this comment >
      • Terrika Abram says

        November 5, 2020 at 9:23 am

        Do you have a list of measurements for a 9cup Bundt pan?

        reply to this comment >
        • Tricia Buice says

          November 9, 2020 at 8:02 am

          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!

          reply to this comment >
        • Frances Cornwell says

          July 6, 2021 at 10:36 pm

          How do I measure almond flour in comparison to Almond flour?

          reply to this comment >
          • Tricia Buice says

            July 7, 2021 at 11:35 am

            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.

  15. Kathleen Mermelstein says

    October 24, 2020 at 2:00 am

    5 stars
    Amazing. Made this tonight. Topped with simple glaze with almond extract and sugared almonds on top.

    reply to this comment >
    • Tricia Buice says

      October 24, 2020 at 8:31 am

      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!

      reply to this comment >
  16. Fendi Munoz says

    August 1, 2020 at 3:52 am

    5 stars
    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?

    reply to this comment >
    • Tricia Buice says

      August 1, 2020 at 11:48 am

      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!

      reply to this comment >
    • dom says

      October 6, 2020 at 1:57 am

      you dont give 5 stars to something that looks delicious… you have to make it then rate it

      reply to this comment >
  17. Maggie says

    July 13, 2020 at 10:02 pm

    5 stars
    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

    reply to this comment >
    • Tricia Buice says

      July 14, 2020 at 8:42 am

      Thank you Maggie! So happy you enjoyed the pound cake and really appreciate that you took the time to comment. Thanks again!

      reply to this comment >
    • Rhonda Johnson says

      July 23, 2020 at 7:12 pm

      5 stars
      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!

      reply to this comment >
      • Tricia Buice says

        July 24, 2020 at 11:23 am

        Thank you for the feedback Rhonda! So happy everyone is enjoying our favorite cake 🙂

        reply to this comment >
  18. Lisa says

    May 11, 2020 at 9:00 pm

    5 stars
    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!

    reply to this comment >
    • Tricia Buice says

      May 12, 2020 at 12:36 pm

      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!

      reply to this comment >
  19. LorenH says

    May 3, 2020 at 4:41 pm

    5 stars
    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.

    reply to this comment >
    • Tricia Buice says

      May 5, 2020 at 9:16 am

      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!

      reply to this comment >
  20. Jerry Barney says

    April 19, 2020 at 9:13 pm

    5 stars
    Made this cake today and it was full proof…even my daughter love it. Love it

    reply to this comment >
    • Tricia Buice says

      April 20, 2020 at 7:19 pm

      Thanks so much Jerry! So glad you tried this pound cake – it’s one of my favorites 🙂

      reply to this comment >
  21. GILBERT GONZALEZ says

    January 3, 2020 at 9:18 am

    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!

    reply to this comment >
    • Tricia Buice says

      January 4, 2020 at 10:19 am

      Thanks Gilbert! Where did you share the recipe? I’ll head over and give it some love 🙂 Happy New Year!!

      reply to this comment >
  22. Lisa says

    May 22, 2019 at 7:26 pm

    4 stars
    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?

    reply to this comment >
    • Tricia Buice says

      May 24, 2019 at 9:40 am

      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?

      reply to this comment >
    • Alaina says

      June 7, 2020 at 1:43 am

      Any mixing tips if you don’t have a stand mixer?

      reply to this comment >
      • Tricia Buice says

        June 7, 2020 at 6:54 am

        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!

        reply to this comment >
  23. Eleanor Bridge says

    May 14, 2019 at 12:51 pm

    This is to die for

    reply to this comment >
    • Tricia Buice says

      May 14, 2019 at 1:38 pm

      Thank you Eleanor! We LOVE this cake and make it for everything 🙂

      reply to this comment >
  24. Maria says

    January 26, 2019 at 8:48 am

    Could you use almond flour instead of regular?

    reply to this comment >
    • Tricia Buice says

      January 26, 2019 at 1:51 pm

      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!

      reply to this comment >
  25. Laura says

    December 20, 2018 at 5:06 pm

    Can you make this recipe as a loaf cake? I would like to make someting that serves 8 instead of 16. Thank you.

    reply to this comment >
    • Tricia Buice says

      December 20, 2018 at 8:18 pm

      Hi Laura – yes this cake works well in a loaf pan. It makes two loaf cakes, but you can freeze one for later. Enjoy!

      reply to this comment >
  26. Sharon A. Shade says

    November 12, 2018 at 8:31 pm

    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

    reply to this comment >
    • Tricia Buice says

      November 13, 2018 at 12:24 am

      Hi Sharon – the sugar sprinkle sounds like a wonderful idea. My husband would love that!

      reply to this comment >
      • Rose says

        April 18, 2021 at 7:27 am

        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!

        reply to this comment >
        • Tricia Buice says

          April 20, 2021 at 7:44 am

          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.

          reply to this comment >
  27. Patricia says

    October 29, 2018 at 1:32 pm

    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?

    reply to this comment >
    • Tricia Buice says

      October 30, 2018 at 9:25 am

      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!

      reply to this comment >
      • Sharon says

        September 4, 2019 at 2:10 pm

        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!

        reply to this comment >
        • Tricia Buice says

          September 4, 2019 at 6:31 pm

          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!

          reply to this comment >
  28. Kari Kyle says

    October 23, 2018 at 11:38 am

    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

    reply to this comment >
    • Tricia Buice says

      October 23, 2018 at 3:32 pm

      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!

      reply to this comment >
      • Kari Kyle says

        October 23, 2018 at 3:44 pm

        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.

        reply to this comment >
        • Tricia Buice says

          October 23, 2018 at 4:20 pm

          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!

          reply to this comment >
  29. Jenny B says

    October 18, 2018 at 12:45 pm

    Any changes for high altitude?

    reply to this comment >
    • Tricia Buice says

      October 18, 2018 at 12:57 pm

      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!

      reply to this comment >
    • Brooke says

      July 28, 2020 at 12:33 am

      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!

      reply to this comment >
      • Tricia Buice says

        July 28, 2020 at 9:02 am

        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.

        reply to this comment >
  30. Lori Mcleod says

    September 22, 2018 at 10:27 am

    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!

    reply to this comment >
    • Tricia Buice says

      September 22, 2018 at 11:29 am

      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!!

      reply to this comment >
  31. Stacey says

    August 12, 2018 at 5:42 pm

    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

    reply to this comment >
    • Tricia Buice says

      August 12, 2018 at 6:01 pm

      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!

      reply to this comment >
  32. Katie says

    April 20, 2018 at 11:40 pm

    How much vanilla extract should i use to substitute for vanilla bean paste?

    reply to this comment >
    • Tricia Buice says

      April 22, 2018 at 3:32 am

      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!

      reply to this comment >
  33. Martha says

    April 20, 2018 at 5:39 pm

    Can I use regular all purpose flour?

    reply to this comment >
    • Tricia Buice says

      April 22, 2018 at 3:34 am

      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.

      reply to this comment >
  34. Martha says

    April 18, 2018 at 7:59 am

    I can’t find Vanilla bean paste at my gricer’s, can I substitute vanilla extract?

    reply to this comment >
    • Tricia Buice says

      April 22, 2018 at 3:40 am

      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!

      reply to this comment >
  35. Diana says

    February 12, 2018 at 6:51 pm

    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!

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:52 am

      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!!!

      reply to this comment >
  36. Rebecca says

    February 1, 2018 at 11:27 am

    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!

    reply to this comment >
    • Tricia Buice says

      February 1, 2018 at 1:15 pm

      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!!!

      reply to this comment >
  37. Madge says

    January 21, 2018 at 11:27 pm

    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!!

    reply to this comment >
    • Tricia Buice says

      January 22, 2018 at 6:58 am

      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!

      reply to this comment >
  38. Pat says

    January 17, 2018 at 2:31 pm

    Hi
    Nutritional facts are very important to me.

    reply to this comment >
    • Madge Patterson says

      January 22, 2018 at 7:43 pm

      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

      reply to this comment >
  39. Mariana says

    November 29, 2016 at 3:25 pm

    Hi, I’ve noticed that this recipe doesn’t use baking powder or baking soda. How does the cake rise??

    reply to this comment >
    • Tricia Buice says

      November 29, 2016 at 8:19 pm

      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!

      reply to this comment >
  40. Talia says

    October 30, 2016 at 3:59 pm

    I have two pans that would make a total of 16 mini loafs how long would I bake them for?

    reply to this comment >
    • Tricia Buice says

      October 30, 2016 at 4:16 pm

      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!

      reply to this comment >
  41. Mandy says

    October 17, 2016 at 2:59 am

    What a perfect silky soft crumb. Lovely recipe Tricia.
    Have a beautiful week ahead.
    🙂 Mandy xo

    reply to this comment >
    • Tricia Buice says

      October 17, 2016 at 6:11 pm

      Thank you Mandy!

      reply to this comment >
  42. Susan says

    October 15, 2016 at 7:12 pm

    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!

    reply to this comment >
    • Tricia Buice says

      October 16, 2016 at 4:47 pm

      Thanks Susan – I love the simple recipes too. Sometimes they just taste better. Hope you love it as much as we do!

      reply to this comment >
  43. Gerlinde @Sunnycovechef says

    October 15, 2016 at 3:21 am

    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.

    reply to this comment >
    • Tricia Buice says

      October 15, 2016 at 7:13 am

      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!

      reply to this comment >
  44. Gerlinde @Sunnycovechef says

    October 15, 2016 at 3:17 am

    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.

    reply to this comment >
    • Tricia Buice says

      October 15, 2016 at 7:12 am

      Aww thanks so much Gerlinde. I wish we lived close by so we could share. Hope you have a lovely weekend too!

      reply to this comment >
  45. Betty says

    October 14, 2016 at 9:05 pm

    Oooh…I heart pound cake, and this one looks amazing. Love the almond flavor! 🙂

    reply to this comment >
    • Tricia Buice says

      October 15, 2016 at 7:11 am

      Me too Betty. Almond anything calls my name but especially this cake. Have a lovely weekend!

      reply to this comment >
  46. Dom says

    October 14, 2016 at 6:30 pm

    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!

    reply to this comment >
    • Tricia Buice says

      October 15, 2016 at 7:10 am

      Thanks Dom. I hope you love it as much as we do. Enjoy and have a lovely weekend.

      reply to this comment >
      • Sarah Grace says

        September 1, 2019 at 6:30 pm

        Hello! I only have medium sized eggs, should I use eight? Thank you!

        reply to this comment >
        • Tricia Buice says

          September 2, 2019 at 8:07 am

          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.

          reply to this comment >
    • Rhonda Albritton says

      January 27, 2020 at 2:45 pm

      Are you speaking of self rising or plain flour?

      reply to this comment >
      • Tricia Buice says

        January 27, 2020 at 2:47 pm

        Hi Rhonda – plain cake flour is used in this recipe. Thanks!

        reply to this comment >
  47. Jackie says

    October 14, 2016 at 6:26 pm

    Hi Tricia

    How about drizzling a salted caramel sauce on top of cake.

    reply to this comment >
    • Tricia Buice says

      October 15, 2016 at 7:10 am

      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.

      reply to this comment >
  48. cheri says

    October 14, 2016 at 6:15 pm

    Hi Tricia, this looks like a keeper for sure, looks delicious. Love the photo of the powdered sugar falling!! Have a great week-end.

    reply to this comment >
    • Tricia Buice says

      October 15, 2016 at 7:08 am

      Thanks Cheri – you too!

      reply to this comment >
  49. Jennifer @ Seasons and Suppers says

    October 14, 2016 at 8:59 am

    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!

    reply to this comment >
    • Tricia Buice says

      October 14, 2016 at 11:06 am

      Thank you Jennifer! Pound cake is a favorite with my family and especially my husband. Have a wonderful weekend!

      reply to this comment >
  50. Monica says

    October 14, 2016 at 8:10 am

    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!

    reply to this comment >
    • Tricia Buice says

      October 14, 2016 at 8:53 am

      Thanks Monica! I bet you will love the almond flavor in this cake. Hope you have a beautiful weekend and thanks again 🙂

      reply to this comment >
  51. [email protected]'s Recipes says

    October 14, 2016 at 6:06 am

    What smooth and creamy crumb! The cake looks fabulous, Tricia.

    reply to this comment >
    • Tricia Buice says

      October 14, 2016 at 8:01 am

      Thank you Angie! Have a happy weekend.

      reply to this comment >
  52. sue | theviewfromgreatisland says

    October 13, 2016 at 10:31 pm

    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!

    reply to this comment >
    • Tricia Buice says

      October 14, 2016 at 8:01 am

      Thanks so much Sue – this cake is a winner and really is perfect every time. Enjoy!

      reply to this comment >
    • Houda Geldes says

      January 14, 2018 at 12:29 am

      Hi the cake looks yummy but how come without baking powder?

      reply to this comment >
      • Tricia Buice says

        January 14, 2018 at 7:46 am

        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?

        reply to this comment >

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