There’s something undeniably comforting about a homemade pound cake. The rich, buttery texture, the delicate sweetness, and the irresistible aroma as it bakes—pure magic! This Moist Vanilla Almond Pound Cake takes the traditional recipe up a notch by blending the warm, sweet notes of vanilla with the nutty, aromatic flavor of almond. It’s the kind of cake that feels like a hug in every bite!
Why You’ll Love This Recipe
- Rich and Buttery Texture – Classic pound cake decadence with a melt-in-your-mouth crumb
- Perfectly Balanced Flavor – A beautiful mix of vanilla and almond, making every bite heavenly
- Simple Yet Elegant – A no-fuss cake that looks and tastes impressive
- Moist and Tender – Thanks to sour cream (or full-fat yogurt), this pound cake stays soft and luscious for days
Ready to bake? Let’s get started!
Ingredients for Vanilla Almond Pound Cake
You’ll Need
- 1 cup (2 sticks) unsalted butter, softened – The heart of any good pound cake
- 1 ½ cups granulated sugar – For the perfect sweetness
- 4 large eggs – They add richness and structure
- 2 teaspoons vanilla extract – Enhances the warm sweetness
- 1 teaspoon almond extract – The key to that nutty, aromatic flavor
- 2 ½ cups all-purpose flour – Provides structure and a tender crumb
- ½ teaspoon baking powder – Adds just a touch of lift
- ½ teaspoon salt – Balances the sweetness
- 1 cup sour cream (or full-fat yogurt) – For moisture and extra tenderness
- Optional: Sliced almonds for garnish – A lovely crunch and visual appeal
Kitchen Tools You’ll Need
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- 9×5-inch loaf pan (or bundt pan)
- Parchment paper (optional, for easy removal)
- Cooling rack
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease your loaf or bundt pan with butter or non-stick spray. If using a loaf pan, lining it with parchment paper makes removal even easier
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color—about 3-5 minutes. This step helps create that airy texture
3. Add the Eggs and Extracts
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Mix in the vanilla and almond extracts
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt
5. Alternate Mixing with Sour Cream
With your mixer on low, add half of the dry ingredients to the butter mixture, followed by half of the sour cream. Repeat with the remaining flour and sour cream, mixing just until combined. Be careful not to overmix—this keeps your cake tender
6. Bake to Perfection
Pour the batter into your prepared pan, smoothing the top. If using sliced almonds, sprinkle them evenly over the top. Bake for 60-70 minutes (for a loaf) or 50-60 minutes (for a bundt pan), until a toothpick inserted in the center comes out clean
7. Cool and Serve
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Once cooled, slice and enjoy every moist, buttery bite!
What to Serve with Vanilla Almond Pound Cake
- A cup of coffee or tea – The perfect afternoon treat
- Fresh berries and whipped cream – A refreshing contrast to the richness
- A drizzle of honey or caramel sauce – For extra indulgence
- Toasted with butter – A breakfast-worthy twist!
Tips for the Best Pound Cake
- Room temperature ingredients – Butter, eggs, and sour cream should be at room temp for even mixing
- Don’t overmix – This keeps the cake soft and tender
- Bake low and slow – The lower oven temperature prevents a dry cake
- Use good-quality extracts – The flavors shine through, so use pure vanilla and almond extract
Storage Instructions Vanilla Almond Pound Cake
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Stays fresh for up to 1 week—just let it come to room temp before serving
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight before enjoying
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Absolutely! Full-fat Greek yogurt works great and keeps the cake just as moist
What if I don’t have almond extract?
You can skip it, but the almond flavor is what makes this cake unique! If you have amaretto or another nut extract, use that instead
Can I make this into cupcakes?
Yes! Pour the batter into cupcake liners and bake at 325°F for 18-22 minutes
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
Conclusion
This Moist Vanilla Almond Pound Cake is the ultimate blend of buttery, nutty, and sweet flavors in a soft, tender crumb. Whether you’re serving it at brunch, for dessert, or just as a treat with your morning coffee, it’s a recipe you’ll come back to again and again
Give it a try, and don’t forget to share your creation! Pin this recipe, leave a review, or snap a photo and tag me on Pinterest—I’d love to see your delicious results!
Looking for more delicious cakes? Try these next!
- Eggless Condensed Milk Pound Cake – A rich, velvety pound cake with no eggs, made with condensed milk for extra moisture
- Best Yogurt Cake – A soft and tangy cake that’s incredibly easy to make
- Easy Butter Cake – A simple, buttery cake that’s perfect for any occasion
Enjoy baking! 🍰✨
Print
Moist Vanilla Almond Pound Cake – A Buttery, Nutty Delight
- Total Time: 1 hour 15 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Moist Vanilla Almond Pound Cake is a buttery, rich, and tender cake infused with warm vanilla and aromatic almond flavors. Made with sour cream for extra moisture, this classic pound cake is perfect for tea time, brunch, or as a delightful dessert. Serve it plain, with fresh berries, or a dusting of powdered sugar for an elegant touch!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream (or full-fat yogurt)
- Optional: Sliced almonds for garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan. Optionally, line the loaf pan with parchment paper for easy removal.
- In a large bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the butter mixture, then mix in half of the sour cream. Repeat with the remaining flour and sour cream. Mix just until combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top if desired.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a deeper almond flavor, increase the almond extract to 1 ½ teaspoons.
- Full-fat Greek yogurt works as a great substitute for sour cream.
- This cake stays moist for days! Store it at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze individual slices by wrapping them tightly in plastic wrap, then store them in an airtight container for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vanilla almond pound cake, moist pound cake, butter pound cake, easy pound cake, almond cake, vanilla cake