Vanilla Almond Pound Cake Recipe
This Vanilla Almond Pound Cake is more than just a dessert—it’s a treat that brings together sweet vanilla and nutty almond flavors in every tender bite. The buttery crumb is soft yet sturdy, making it perfect for slicing and serving on its own, or dolled up with fruit and cream. Whether you’re looking for the perfect tea-time accompaniment or an easy make-ahead dessert to impress your friends, this cake truly delivers on all fronts.

Ingredients You’ll Need
The magic of this Vanilla Almond Pound Cake comes from simple, everyday ingredients that work together to create moistness, richness, and that signature fragrant flavor. Each element adds something special, so don’t skip a thing!
- Butter: Room temperature butter is essential for a tender, moist crumb and rich flavor.
- Sugar: Sweetens the cake while helping to create that lovely golden crust.
- Eggs: Give structure and keep the pound cake luscious and light.
- Vanilla Extract: Infuses the cake with a sweet, comforting warmth that pairs perfectly with almonds.
- Almond Extract: Adds a delicate, nutty aroma that elevates the cake from delicious to unforgettable.
- Baking Powder: Provides just a bit of lift so your loaf isn’t too dense.
- Salt: Balances out the sweetness and sharpens the flavors of the extracts.
- Flour: The backbone of the pound cake, giving it that classic dense but tender texture.
- Sour Cream: The secret to moistness—a little tang from the sour cream works wonders here.
- Fresh Berries or Fruit (optional): A bright, juicy counterpoint to the sweet, rich cake.
- Whipped Cream (optional): For an extra indulgent serving option, a dollop of whipped cream melts right into each slice.
How to Make Vanilla Almond Pound Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350 degrees. While it heats up, generously spray four mini loaf pans or one regular loaf pan with non-stick cooking spray. Getting this part right makes sure your Vanilla Almond Pound Cake pops right out without sticking or crumbling, keeping every slice picture-perfect.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light, fluffy, and pale—this usually takes a few minutes of steady mixing, and it’s worth the extra time! Creaming them properly gives your pound cake that beautiful tender, melt-in-your-mouth texture.
Step 3: Add Eggs, Vanilla, and Almond Extract
Add the eggs in one at a time. Beating well after each addition creates a luscious, stable batter. Once the eggs are in, pour in both the vanilla and almond extracts. This is where your kitchen fills with the sweet, cozy aroma that defines Vanilla Almond Pound Cake.
Step 4: Incorporate Dry Ingredients and Sour Cream
Next, mix in the baking powder and salt. With the mixer on low speed, alternate adding the flour and sour cream. Start with half the flour, mix, add all the sour cream, mix again, and end with the rest of the flour. This step keeps the batter smooth and prevents overmixing, ensuring your pound cake is never tough.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan(s), smoothing the top with a spatula. Pop them in the oven: 30 to 35 minutes for mini loaves or 50 to 60 minutes for a full-size pan. The cake is done when it’s softly golden on top, and a toothpick inserted in the center comes out clean. Try not to open the oven too often; keep the heat steady for the best texture.
Step 6: Cool and Serve
Let the Vanilla Almond Pound Cake cool in the pan for a few minutes, then gently transfer to a rack. This helps prevent a soggy bottom and lets the cake finish setting up. Once cooled, slice and enjoy on its own or gussy up with fresh berries and a swoosh of whipped cream.
How to Serve Vanilla Almond Pound Cake

Garnishes
For a truly special presentation, dust the cake with powdered sugar or add a swirl of lightly sweetened whipped cream. Fresh berries—like strawberries, raspberries, or blueberries—bring a pop of color and a tart contrast to each sweet, almond-kissed bite.
Side Dishes
Serve your Vanilla Almond Pound Cake alongside a fruit salad or citrus segments to keep things light and refreshing. For a cozier pairing, a cup of strong coffee or hot black tea makes every mouthful extra indulgent, especially on a chilly afternoon.
Creative Ways to Present
Thinking outside the box? Try toasting leftover slices and topping them with a warm berry compote. You can also cube the cake and layer it in parfait glasses with whipped cream and berries for a stunning trifle, or use it as a base for homemade ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
This Vanilla Almond Pound Cake keeps beautifully on the counter for up to two days if tightly wrapped in plastic or stored in an airtight container. If your kitchen gets warm or humid, move it to the fridge—just bring it back to room temperature before serving for the softest texture.
Freezing
Freezing is a great option for making your pound cake ahead of time. Simply wrap the cooled loaf (or individual slices) tightly in plastic, followed by a layer of aluminum foil, and freeze for up to three months. Thaw overnight in the fridge or at room temp for a convenient treat anytime.
Reheating
If you love a warm slice, just pop a piece in the microwave for 10–15 seconds, or heat slices on a baking sheet in a 300-degree oven for 5–10 minutes. The cake revives beautifully, regaining a bit of its signature softness and aroma each time.
FAQs
Can I double this Vanilla Almond Pound Cake recipe for a crowd?
Absolutely! Just double all the ingredients and use two regular loaf pans or a large bundt pan. Make sure to check for doneness a bit earlier or later, as baking times can vary depending on your pans.
What if I don’t have almond extract?
If you’re missing almond extract, you can use a bit more vanilla, though you’ll lose that lovely nutty note. The cake will still taste delicious—just less distinctly almond-scented.
Can I use Greek yogurt instead of sour cream?
Yes! Full-fat Greek yogurt will work in place of sour cream and gives a slightly tangier flavor. The cake stays just as moist, so it’s a handy swap if you’re out of sour cream.
How do I know when the pound cake is done?
Look for a golden top and a toothpick (or thin skewer) inserted in the center coming out clean or with a few moist crumbs. If your cake browns too quickly, tent it loosely with foil for the last 10–15 minutes.
Can I make this Vanilla Almond Pound Cake gluten-free?
Yes, you can replace the flour with your favorite 1-to-1 gluten-free baking mix. Keep an eye on the texture—it may be a touch softer, but the flavors will still shine through beautifully.
Final Thoughts
I can’t wait for you to experience how simple and satisfying it is to bake (and devour) this Vanilla Almond Pound Cake. Whether it’s your weekend project, a sweet gift, or an after-dinner treat, this recipe is sure to become a staple in your kitchen. Give it a try and make it your own—your friends and family will thank you!
PrintVanilla Almond Pound Cake Recipe
Indulge in the rich flavors of vanilla and almond with this delightful Vanilla Almond Pound Cake. Perfect for any occasion, this moist and tender pound cake is a true crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 full-size loaf or 4 mini loaves 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Cake:
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1/2 cup sour cream
For Serving (Optional):
- Fresh berries, or any fruit
- Whipped cream
Instructions
- Preheat the oven: Preheat the oven to 350°F. Spray 4 mini loaf pans (or one regular size loaf pan) with cooking spray.
- Mix the batter: In a large bowl or the bowl of the stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extract. Add the baking powder, salt, and flour in two parts, alternating with the sour cream, until the batter is smooth.
- Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 30-35 minutes for mini loaves or 50-60 minutes for a full-size loaf, or until a toothpick inserted into the top comes out clean.
- Cool and serve: Remove from the oven and let cool. Serve slices of the pound cake with fresh berries and whipped cream, if desired.
Notes
- This pound cake can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
- Experiment with different extracts or add-ins to customize the flavor of the pound cake.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Vanilla Almond Pound Cake, Pound Cake Recipe, Almond Cake, Dessert Recipe