Vanilla Almond Pound Cake |  Soft and Fluffy

Vanilla Almond Pound Cake is a rich, moist dessert with a perfect balance of sweet vanilla and nutty almond flavors.

The cake is made with a tender, buttery batter that’s blended with sour cream, creating a soft, velvety texture. The addition of almond extract adds a warm, aromatic touch that complements the classic vanilla.

Once baked to a golden perfection, the cake is finished with a smooth, sweet almond glaze that enhances its flavor and gives it a beautiful, glossy finish.

Perfect for any occasion, this cake is both elegant and comforting, offering a delightful treat with each slice. It’s a crowd-pleasing dessert, ideal for gatherings or special celebrations.

Why You’ll Love This Vanilla Almond Pound Cake

This Vanilla Almond Pound Cake is the ultimate treat for cake lovers who want something more than the traditional vanilla flavor. Here’s why you’ll love it:

✔ Moist and tender texture: The combination of butter, eggs, and sour cream ensures the cake is ultra-moist and flavorful.

✔ Rich vanilla and almond flavor: The infusion of almond extract with vanilla gives the cake a delightful and unique taste.

✔ Simple ingredients: It’s made with pantry staples, so you don’t need any fancy ingredients to create a delicious dessert.

✔ Perfect for any occasion: Whether it’s served at a birthday, tea party, or just an afternoon snack, this cake fits every event.

How To Prepare Vanilla Almond Pound Cake?

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 70 minutes

Total Time: 85 minutes

Course: Dessert

Calories: 290

Cuisine: American

Yield: 12 slices

Equipment Needed

• 9×5-inch loaf pan or bundt pan
• Electric mixer or whisk
• Mixing bowls
• Measuring cups and spoons
• Cooling rack (optional)
• Sifter (optional)

Ingredients

For The Cake

• 3 ¼ cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 ¼ cups butter, softened
• 2 ½ cups sugar
• 5 large eggs, at room temperature
• 1 ½ tablespoons vanilla extract
• 1 ¼ teaspoons almond extract
• 1 ¼ cups sour cream, at room temperature

For The Almond Glaze

• 1 ¼ cups powdered sugar
• 3 tablespoons milk
• ¾ teaspoon almond extract

Instructions

For The Cake

1. Preheat your oven to 325°F (163°C). Grease and flour your loaf pan or bundt pan.

2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate large bowl, beat the butter and sugar until light and fluffy (about 4-5 minutes) using an electric mixer.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

5. Gradually add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.

6. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

For the Almond Glaze:

1. In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.

2. Let the glaze set for a few minutes before slicing and serving the cake. Enjoy your delicious vanilla almond pound cake!.

How To Serve Vanilla Almond Pound Cake

To serve your Vanilla Almond Pound Cake, slice it into generous portions and enjoy it as is, or for an extra touch, dust with powdered sugar or drizzle with a simple glaze.

You can also pair it with fresh fruit, a dollop of whipped cream, or a scoop of vanilla ice cream for a decadent dessert.

It’s perfect for afternoon tea, gatherings, or as a sweet snack anytime you’re craving something comforting and delicious.

What Is The Trick To A Moist Cake?

1. Use Room Temperature Ingredients: Ingredients like butter, eggs, and milk should be at room temperature. This helps them blend more evenly, resulting in a smoother batter and a moister cake.

2. Don’t Overmix the Batter: Overmixing can lead to a dense, dry cake. Mix just until the dry ingredients are incorporated to keep the texture light and tender.

3. Add Moisture-Rich Ingredients: Ingredients like sour cream, buttermilk, or yogurt help retain moisture, making your cake soft and tender.

4. Use Oil Instead of Butter: For an extra moist cake, consider using oil, which keeps the cake softer for a longer time compared to butter.

5. Avoid Overbaking: Baking for too long can dry out the cake. Check for doneness by inserting a toothpick—if it comes out clean with just a few crumbs, it’s done.

Storage & Make-Ahead Tips

This Vanilla Almond Pound Cake can be made ahead of time and stored for later enjoyment. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days.

For longer storage, you can freeze the cake for up to 3 months. Simply slice it before freezing for easy access to individual portions.

To thaw, leave the cake at room temperature for a few hours, and it will taste just as fresh as when it was baked!

Frequently Asked Questions (FAQs)

Conclusion

The Vanilla Almond Pound Cake is the perfect blend of rich, buttery texture and the warm, aromatic flavors of vanilla and almond.

This cake is moist, tender, and topped with a sweet almond glaze that elevates its deliciousness. A special occasion or simply indulging in a cozy treat, this cake offers a comforting and elegant touch to any moment.

Its simple ingredients come together to create a dessert that’s both easy to prepare and impressive to serve. Delight in every slice of this timeless cake, and enjoy the joy it brings to your table.

More Delicious Recipes You’ll Love

Triple Chocolate Cake Design || Best Ideas

Strawberry Filling Chocolate Cake || Best Here

Strawberry Chocolate Mousse Cake – Delicious

Strawberry Covered Chocolate Cake – A Decadent Delight

Sauerkraut Chocolate Cake || A Surprising Delight