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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 ½ cups unsalted butter room temperature (339g)
- 3 cups granulated sugar (665g)
- 3 cups cake flour (348g) sifted after measuring
- ½ 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°F.
- 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°F 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.
Nutrition
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
Leslie Torbett
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
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
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
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
Do you have a list of measurements for a 9cup Bundt pan?
Tricia Buice
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
How do I measure almond flour in comparison to Almond flour?
Tricia Buice
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
Amazing. Made this tonight. Topped with simple glaze with almond extract and sugared almonds on top.
Tricia Buice
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
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
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
you dont give 5 stars to something that looks delicious… you have to make it then rate it
Maggie
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
Thank you Maggie! So happy you enjoyed the pound cake and really appreciate that you took the time to comment. Thanks again!
Rhonda Johnson
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
Thank you for the feedback Rhonda! So happy everyone is enjoying our favorite cake 🙂
Lisa
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
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
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
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
Made this cake today and it was full proof…even my daughter love it. Love it
Tricia Buice
Thanks so much Jerry! So glad you tried this pound cake – it’s one of my favorites 🙂
GILBERT GONZALEZ
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
Thanks Gilbert! Where did you share the recipe? I’ll head over and give it some love 🙂 Happy New Year!!
Lisa
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
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
Any mixing tips if you don’t have a stand mixer?
Tricia Buice
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
This is to die for
Tricia Buice
Thank you Eleanor! We LOVE this cake and make it for everything 🙂
Maria
Could you use almond flour instead of regular?
Tricia Buice
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
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
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
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
Hi Sharon – the sugar sprinkle sounds like a wonderful idea. My husband would love that!
Rose
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
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
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
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
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
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
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
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
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
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
Any changes for high altitude?
Tricia Buice
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
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
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
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
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
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
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
How much vanilla extract should i use to substitute for vanilla bean paste?
Tricia Buice
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!