Finding the perfect dessert recipe that feels special enough for celebrations but simple enough for a casual weekend can feel like searching for a needle in a haystack. Between juggling after-school activities and trying to keep up with everyday life, most of us don’t have time for complicated recipes with long lists of ingredients and multiple steps.
That’s where this almond pound cake comes in: it’s rich and satisfying, requires just a handful of pantry staples, and comes together in one bowl – perfect for those times when you want something homemade but don’t want to spend hours in the kitchen.
Why You’ll Love This Pound Cake
- Rich and moist texture – The combination of cream cheese and butter creates an incredibly tender, melt-in-your-mouth cake that stays fresh for days.
- Simple ingredients – You’ll only need basic pantry staples to make this classic dessert – no fancy or hard-to-find items required.
- Make-ahead friendly – This pound cake actually tastes better the next day, making it perfect for preparing in advance for special occasions or gatherings.
- Foolproof recipe – With straightforward mixing steps and common ingredients, this recipe is reliable and turns out great even if you’re not an experienced baker.
- Perfect base cake – You can serve it plain, dust it with powdered sugar, or dress it up with fresh berries and whipped cream – it’s wonderfully adaptable.
What Kind of Almond Extract Should I Use?
Pure almond extract is the way to go for this pound cake, rather than imitation almond flavoring which can taste artificial and overly sweet. The pure version is made from bitter almond oil and gives you that classic, nutty flavor that makes almond pound cake so special. You’ll find two main brands in most grocery stores – Nielsen-Massey and McCormick Pure Almond Extract – and either one will work great in this recipe. Just remember that almond extract is pretty potent, so stick to the amount called for in the recipe – too much can quickly overpower your cake and give it a bitter taste.
Options for Substitutions
While pound cake is a bit particular about some ingredients, there are still several substitutions you can try:
- Cake flour: If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. For this recipe, measure out 3 cups of all-purpose flour, remove 6 tablespoons, and add 6 tablespoons cornstarch. Sift well!
- Cream cheese: Full-fat cream cheese is best here, but in a pinch, you can use Neufchâtel cheese (lower fat cream cheese). Just avoid fat-free versions as they’ll affect the texture.
- Vanilla bean paste: Regular vanilla extract works perfectly fine here – use the same amount. Pure vanilla extract is better than imitation for this recipe.
- Almond extract: You can skip it and double the vanilla, or try using 1/2 teaspoon of butter-vanilla emulsion for a different but nice flavor.
- Jumbo eggs: The recipe already notes you can use 7 large eggs instead of 6 jumbo ones. If using medium eggs, use 8 eggs to maintain the right moisture balance.
- Butter: This is one ingredient you shouldn’t substitute – real, unsalted butter at room temperature is crucial for the proper texture and taste of pound cake.
Watch Out for These Mistakes While Baking
The success of a pound cake heavily depends on the temperature of your ingredients – cold butter and cream cheese won’t cream properly, so make sure to let them sit at room temperature for at least 2 hours before starting. Another common mistake is rushing the creaming process – take your time and beat the butter, cream cheese, and sugar for a full 5-7 minutes until the mixture becomes light and fluffy, as this creates the signature fine crumb of a perfect pound cake. When adding eggs, incorporate them one at a time and scrape down the bowl frequently to ensure even mixing, as uneven batter can lead to dense or streaky spots in your finished cake. For the best texture, avoid overmixing once you add the flour – mix just until combined, as overworking the batter will develop too much gluten and result in a tough cake. Finally, resist the urge to open the oven door while baking, as temperature fluctuations can cause your cake to sink in the middle.
What to Serve With Almond Pound Cake?
This rich almond pound cake pairs perfectly with a variety of toppings and sides that make it even more special. A scoop of vanilla ice cream or fresh whipped cream adds a cool, creamy element that complements the dense cake texture. Fresh berries like strawberries, raspberries, or blueberries add a nice pop of color and tartness that balances the cake’s sweetness. For a cozy touch, serve each slice with a hot cup of coffee, tea, or even hot chocolate – the warm drinks bring out the lovely almond flavor in the cake.
Storage Instructions
Keep Fresh: This almond pound cake stays fresh when wrapped well in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you might want to pop it in the fridge where it’ll keep for up to a week – just bring it to room temperature before serving for the best taste and texture.
Freeze: Good news – pound cake freezes really well! Wrap individual slices or the whole cake (once completely cooled) in plastic wrap, then aluminum foil, and freeze for up to 3 months. This is super handy when you want to make it ahead for special occasions or just have a slice ready whenever the craving hits.
Thaw & Serve: When you’re ready to enjoy your frozen pound cake, just move it to the fridge overnight to thaw. For a quick slice, you can let it sit at room temperature for about an hour. Give it a fresh dusting of powdered sugar before serving to make it look like it just came out of the oven!
Preparation Time | 20-30 minutes |
Cooking Time | 90-105 minutes |
Total Time | 110-135 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5000-5500
- Protein: 60-70 g
- Fat: 350-370 g
- Carbohydrates: 500-520 g
Ingredients
- 8 ounces softened cream cheese
- 1 ½ cups room temperature unsalted butter (339g)
- 3 cups white granulated sugar (665g)
- 3 cups cake flour (348g, sifted)
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon almond extract
- 6 jumbo eggs (or 7 large eggs)
- Optional: powdered sugar for dusting
Step 1: Preheat and Prepare the Pan
Preheat your oven to 300°F.
While the oven is heating, grease and flour a large (12 cup) bundt pan or, if preferred, two loaf pans.
This prevents the cake from sticking and ensures an easy release after baking.
Step 2: Mix Butter and Cream Cheese
In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese.
Beat them together until smooth, ensuring there are no lumps.
This forms the creamy base of your cake batter.
Step 3: Add Sugar and Flavorings
Add the sugar to the butter and cream cheese mixture and continue to beat until the mixture becomes light and fluffy.
This process incorporates air to help the cake rise as it bakes.
Add the vanilla bean paste, almond extract, and salt, beating just until they’re fully incorporated for a burst of flavor.
Step 4: Incorporate Eggs and Flour
Begin to alternate between adding the eggs and flour to the mixture.
Add an egg, beat briefly just until the yolk disappears, then add some flour, and mix until it’s incorporated.
Repeat until all the eggs and flour are added.
Scrape down the sides of the bowl as needed to ensure everything is evenly mixed, but be careful not to over beat.
Step 5: Finalize the Batter
Remove the mixing bowl from the stand mixer.
Using a rubber spatula, fold the batter a few times to pull up any batter from the bottom of the bowl.
This helps maintain an even texture throughout.
Step 6: Pour and Bake
Pour the prepared batter into your greased and floured pan.
Smooth the top to distribute the batter evenly.
Bake in the preheated oven at 300°F for about 1 hour and 30 minutes to 1 hour and 45 minutes.
Begin checking for doneness at around 90 minutes.
The cake is done when a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Once baked, allow the cake to cool in the pan for a period before inverting it onto a serving plate.
This cooling process helps firm up the cake structure and makes it easier to remove.
Store any leftovers in a cake-taker or freeze them in an airtight container to maintain freshness.