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
Scale
- 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