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5 from 15 votes

Perfect Every Time - Almond Pound Cake

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
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Cake
Servings: 16 -18 servings
Author: Tricia

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.

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.