This recipe for vanilla almond pound cake is simple and easy to make using ingredients typically found in the house, and tastes fantastic!
With all the cakes and cupcakes that I bake, I realized recently that I’ve never made a pound cake! I love to eat pound cake, but I usually just buy it pre-made from Costco instead of making my own. This recipe for vanilla almond pound cake was the perfect recipe to get me started. It’s so simple and easy to make, and it uses ingredients I always have in the house. My favorite thing about pound cake is that it’s so rich and moist, while still tender, and this vanilla almond pound cake has that perfect pound cake texture! Did I mention it also and tastes fantastic? It is seriously delicious!
I love using pound cake to make strawberry shortcake, so I chopped up a few strawberries and put them on top of the pound cake, with some whipped cream on the side. It was perfection! A super delicious and stunning dessert that’s also incredibly easy to make. This pound cake would also be delicious with other berries, or with fresh peaches. It’s also pretty tasty just by itself! This recipe is very versatile and it would be easy to change up the flavors by adding some orange or lemon zest, or mixing some coconut into the batter. After trying this homemade version, I’m never going back to the store-bought variety! 🙂
Vanilla Almond Pound Cake
- 1/2 cup butter softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1/2 cup sour cream
for serving (optional):
- fresh berries or any fruit
- whipped cream
Preheat the oven to 350. Spray 4 mini loaf pans (or one regular size loaf pan) with cooking spray.
In a large bowl or the bowl of the stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, and mix to combine. Add the vanilla and almond extract and mix to combine. Mix in the baking powder and salt. With the mixer running on low speed, add half of the flour, followed by the sour cream, and then the remaining flour, and mix until smooth. Pour into the prepared pan(s) and smooth the top.
Bake 30-35 minutes for mini loaves or 50-60 minutes for a full size loaf, or until the loaf is lightly golden on top and a toothpick inserted into the top comes out clean. Remove and let cool. Serve with fresh berries and whipped cream, if desired.
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