It’s dense, it’s moist, it’s soft on the inside with a golden crust on the outside. It’s the perfect almond pound cake! Almond extract in the cake as well as in the almond glaze which gives a sweet, nutty taste like sugar cookies or snickerdoodles in cake form. This traditional cake is perfect for guests, great for bringing to a friend, easy to transport to an event, or just treat yourself to it with your morning coffee.
For more delicious pound cakes, try our Old Fashioned Lemon Pound Cake recipe!
Why Our Recipe
- A classic, easy-to-follow pound cake recipe with all the almond flavor.
- Easily make it in a bundt cake, tube pan, or two loaf pans. Your choice!
- Top off this cake with our super simple, yet oh-so-tasty almond glaze.
Pound cake gets its name from the weight of each of the ingredients needed to make the cake. You see, pound cake requires exactly one pound each of flour, sugar, butter, and eggs. Get it? The recipe was included in the very first American cookbook, American Cookery, published in 1796 which is super cool because it make this cake a true classic.
Ingredient Notes
- All-Purpose Flour: Stick with all-purpose for this one. Cake flour shouldn’t be used in pound cakes.
- Salted Butter: If you only have unsalted butter, just add 1/4 teaspoon of salt to the batter.
- Cream Cheese: Be sure to use full-fat cream cheese for the best texture and richness. It needs to be softened to room temperature along with the butter.
- Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
- Almond Extract: If you don’t have this on hand, you can substitute for additional vanilla extract in a 1:1 ratio (although it wouldn’t really be almond cake!).
- Powdered Sugar: For a thicker glaze, add 1-2 tablespoons at a time until you reach your desired consistency.
Prevent Over-Browning
The secret to the best pound cake is not to overcook the top. You want a perfectly golden brown color for the best taste and texture. To achieve this, create a tent with aluminum foil to place over the tops of your pans. Simply take a piece of aluminum foil, bunch it up in the middle, and place it gently and loosely over the top of your loaves. This will further prevent browning.
Pan Options
Bundt Pan (10–12 cup capacity): Grease and flour the pan well, especially in all the detailed crevices. The batter fits perfectly in a 10 to 12-cup bundt pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Tube Pan (9-inch diameter, 12-cup capacity): Similar to a bundt pan but with straight, smooth sides, a tube pan is another great option. Be sure to grease and flour the pan thoroughly. The bake time will be similar to the bundt pan, around 1 hour and 15 minutes to 1 hour and 30 minutes.
Loaf Pans (two 9 x 5-inch pans): Divide the batter between two loaf pans. Grease and flour the pans as usual. For loaf pans, the baking time will be a bit shorter, around 60 to 70 minutes. Begin checking for doneness at the 60-minute mark by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.
Important: Grease Your Pans
It’s crucial to grease the pan thoroughly to prevent sticking, especially with a dense cake like this pound cake. If you’re using a bundt pan, missing any spots can cause parts of the cake to stick because of the intricate design and curves of bundt pans.
Shortening or Butter with Flour: The most reliable method is to generously grease the pan with shortening or softened butter. Make sure you coat every little ridge and crevice, then dust it evenly with flour. Tap out any excess flour.
Pan Release Mixture (DIY): Another great option is making your own “pan release” or “cake goop.” This is a simple mixture of equal parts shortening, vegetable oil, and flour. Stir it until smooth, then brush it generously onto every surface of the pan.
Store-bought Non-stick Baking Spray with Flour: You can use a non-stick baking spray that includes flour, like Baker’s Joy or Pam with Flour. Make sure to coat the pan evenly, spraying thoroughly into all the nooks and crannies to prevent any sticking. It’s the least effective of the three options, but it’s better than nothing!
Storage Instructions
Room Temperature: Store the pound cake at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days.
Refrigerate: If you prefer to store the cake in the fridge, wrap it well in plastic wrap or place it in an airtight container. It can be stored for up to 5 days in the refrigerator.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a resealable plastic freezer bag. The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
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