Vanilla Almond Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 10
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This Vanilla Almond Pound Cake is your new go-to when you want something simple yet irresistibly delightful. With a perfect balance of vanilla and almond flavors, it's a treat that feels both classic and refreshing.

Ingredients for Vanilla Almond Pound Cake

Butter is the foundation of our cake, providing richness and moisture. Sugar sweetens the batter and helps to create a soft texture. We use eggs to bind everything together and give the cake its structure. Vanilla extract and almond extract infuse our cake with aromatic flavors. All-purpose flour is our go-to for the perfect crumb. The baking powder gives our cake just the right amount of lift, while salt enhances all the flavors. Whole milk adds moisture, and sliced almonds provide a nutty crunch on top.

Tips & Tricks

  • Ensure your butter is at room temperature for easier creaming with sugar.
  • Don't rush the creaming process; it’s key for a light, fluffy texture.
  • If you notice the top browning too quickly, cover it loosely with foil during the last 15 minutes of baking.

Serving Suggestions

This cake pairs wonderfully with fresh berries or a dollop of whipped cream. For a more indulgent treat, serve it warm with a scoop of vanilla ice cream. It’s also lovely alongside a cup of Earl Grey tea.

Frequently Asked Questions

Can I use almond milk instead of whole milk?
Yes, almond milk can be used, but it might slightly alter the texture.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Can I freeze this pound cake?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing for up to two months.

Vanilla Almond Pound Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9x5-inch loaf pan to ensure your cake doesn't stick. In a large mixing bowl, cream together the butter and sugar until the mixture becomes light and fluffy. This usually takes around 3-5 minutes with an electric mixer.

Next, add the eggs one at a time, making sure to beat well after each addition. This helps to maintain the structure of your batter. Once the eggs are fully incorporated, mix in the vanilla and almond extracts to give your cake its signature flavor.

In a separate bowl, whisk together the flour, baking powder, and salt. This dry mixture will be gradually added to the wet ingredients. Start by adding a third of the dry ingredients to the batter, followed by half of the milk. Continue alternating, finishing with the dry ingredients. This ensures a smooth, lump-free batter.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top for that lovely crunch. Place the cake in the oven and bake for 60-70 minutes. You'll know it's ready when a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This little waiting time helps prevent it from breaking apart.

Why You'll Love This Recipe

  • Beautifully moist with a soft, tender crumb.
  • Easy to make with ingredients you likely already have.
  • The almond topping adds a satisfying crunch.
  • Perfect for any occasion, from casual coffee breaks to elegant gatherings.

Ingredients

1 cup unsalted butter
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 tsp almond extract
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1/4 cup sliced almonds

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla and almond extracts.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Sprinkle the sliced almonds evenly over the top of the batter.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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