Vanilla Almond Pound Cake
The Vanilla Almond Pound Cake is a rich, buttery dessert made with flour, sugar, eggs, vanilla, and almond extracts. Its dense yet moist texture is perfect for any occasion. The almond flavor adds a unique twist to the classic vanilla pound cake, creating a delightful and flavorful treat.
Equipment
- 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
- Preheat your oven to 325°F (163°C). Grease and flour your loaf pan or bundt pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the butter and sugar until light and fluffy (about 4-5 minutes) using an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
- 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.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the Almond Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Let the glaze set for a few minutes before slicing and serving the cake. Enjoy your delicious vanilla almond pound cake!.