The aroma of this almond pound cake is absolutely exciting. Pound cake is a classic recipe that’s usually made with flour, baking powder, salt, unsalted butter, sugar, eggs, milk, and in this case, almond extract. Make this classy treat for every type of gathering, from end-of-summer cookouts to potlucks to fall dinner parties. Almond pound cake is best served with a dusting of powdered sugar or a scoop of ice cream, and be sure to try a fresh fruit garnish, or cut it into cubes and layered in a trifle.
Beat all ingredients together then scraped into a baking pan and baked for 60 to 75 minutes. Be sure not to underbake this cake. It’s baked at a lower temperature – 300 degrees – so it will take longer than most cakes. This almond pound cake will stay fresh, stored in the freezer, for up to one week.
Simply bake and completely cool, then tightly wrap the entire cake in 3 layers of plastic wrap before placing it in the freezer. When you’re ready to serve, simply remove it from the freezer and place it in the fridge to thaw overnight. The cake can also be baked in two loaf pans and frozen with remarkable results. After baking, you can coat the cake with cheese frosting.
- 8 ounces cream cheese, room temperature
- 1 1/2 cups unsalted butter, room temperature (3 sticks)
- 3 cups granulated sugar
- 3 cups cake flour, sifted after measuring
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste, or extract
- 1 teaspoon almond extract
- 6 jumbo eggs, or 7 large eggs
- powdered sugar for garnish if desired
- Preheat oven to 300 degrees.
- Grease and flour a large (12 cup) bundt pan or two loaf pans.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese until smooth.
- Add the sugar and beat until light and fluffy. Add the vanilla bean paste, almond extract, and salt. Beat just until incorporated.
- Alternate adding eggs and flour beating just until the yolk disappears and the flour is incorporated. Do not overbeat at this point.
- Scrape down the sides of the bowl as needed.
- Remove from the mixer and fold a few times with a rubber spatula pulling up the batter from the bottom of the bowl.
- Pour the batter into the prepared pan and smooth the top to distribute evenly.
- Bake at 300 degrees for 1 hour and 30 minutes to 1 hour 45 minutes.
- Check at about 90 minutes then go from there.
- Allow the cake to cool before inverting onto a serving plate. Store leftovers in a cake-taker or freeze in an airtight container.