This pound cake recipe includes hints of vanilla and almond for a classic flavor that’s delicious on its own and also the perfect base for your favorite toppings.
Pound cake is an easy-to-make, no-fuss, classic dessert that every baker should know how to make. It’s a simple dessert, but it’s also incredibly versatile and can be served so many different ways.
Pound cake gets its name from its traditional recipe, which includes a pound of each of the cake’s 4 key ingredients: butter, sugar, eggs, and flour. It has a very heavy batter that produces a deliciously dense cake.
This recipe is a variation of that traditional recipe and makes a classic pound cake with rich, buttery flavor and hints of vanilla and almond. It’s tasty on its own, but my favorite way to enjoy it is to get creative with toppings! The subtle almond flavor pairs particularly well with fresh fruit and chocolate.
Some of my favorite toppings for pound cake are:
- fresh berries
- a dusting of powdered sugar
- a simple glaze
- a drizzle of chocolate
Be sure to check back next week, because I’ll be sharing a summer dessert recipe using this pound cake that is PERFECT for your summer barbecues!
Classic Pound Cake
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter
1 cup granulated sugar
4 eggs, room temperature
1 tsp. vanilla extract
1/2 tsp. almond extract
Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray and set aside.
Add the flour, baking powder, and salt to a medium bowl. Whisk to combine. Set aside.
In the bowl of a stand mixer, beat the butter on high speed until smooth. Add the sugar and cream with the butter on high speed until fluffy, about 1 minute, scraping the sides of the bowl as needed. With the mixer running on low speed, add the eggs slowly, one at a time. Then add the vanilla extract and almond extract. Beat the batter on medium speed until combined. Return the mixer to low speed and slowly add the dry ingredients. Blend just until mixed, being careful not to overmix the batter.
Pour the batter into the greased loaf pan. Bake for 55 minutes to 1 hour, or until the top is golden with golden-brown edges and a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes. Then remove the cake from the pan and allow the cake to cool completely on the wire rack before serving.
Store any leftovers in an airtight container at room temperature.
Recipe adapted from Sally’s Baking Addiction.