A pound cake is easy to make when compared to the sponge cake as you don't have to beat the eggs separately or fold in anything. It just needs mixing all the ingredients in one by one.
⭐ Why You’ll Love This Vanilla Almond Pound Cake
✔️ Moist and buttery with a hint of nuttiness
✔️ Easy to bake with simple pantry staples
✔️ Perfect for tea time, brunch, or dessert
✔️ Can be enjoyed plain or topped with glaze/nuts
✔️ A crowd-pleasing cake that looks as good as it tastes
Ingredients -
Flour - 1 1/2 cup
Baking powder - 1 tsp
Salt - 1/4 tsp
Eggs - 3
Sugar - 1 cup
Vanilla essence - 1 tsp
Butter - 1 cup ( softenend at room temperature)
Milk - 1/2 cup
All the ingredients should be at room temperature.
👩🍳 Step-by-Step Recipe
-
Preheat oven – Set to 175°C (350°F) and grease/line a loaf pan.
-
Mix dry ingredients – Whisk flour, baking powder, and salt together in a bowl.
-
Cream butter & sugar – In another bowl, beat butter and sugar until pale and fluffy.
-
Add eggs & flavor – Add eggs one at a time, then mix in vanilla and almond extracts.
-
Combine batter – Gently fold in dry ingredients alternately with milk until smooth.
-
Bake – Pour batter into the pan, sprinkle sliced almonds on top, and bake for 45–50 minutes (toothpick should come out clean).
-
Cool & Serve – Let the cake cool before slicing. Serve plain, dusted with powdered sugar, or with a drizzle of almond glaze.
Preheat oven – Set to 175°C (350°F) and grease/line a loaf pan.
Mix dry ingredients – Whisk flour, baking powder, and salt together in a bowl.
Cream butter & sugar – In another bowl, beat butter and sugar until pale and fluffy.
Add eggs & flavor – Add eggs one at a time, then mix in vanilla and almond extracts.
Combine batter – Gently fold in dry ingredients alternately with milk until smooth.
Bake – Pour batter into the pan, sprinkle sliced almonds on top, and bake for 45–50 minutes (toothpick should come out clean).
Cool & Serve – Let the cake cool before slicing. Serve plain, dusted with powdered sugar, or with a drizzle of almond glaze.
💡 Tips for the Best Pound Cake
✨ Use room-temperature butter and eggs for a smooth batter.
✨ Don’t overmix—keep it light and airy.
✨ Add a glaze made with powdered sugar, milk, and almond extract for extra flavor.
✨ Store leftovers in an airtight container at room temp for 3–4 days.
🍴 Serving Suggestions
- Enjoy this cake with a cup of tea or coffee,
- Topped with whipped cream.
- Served alongside fresh berries.
- It also makes a wonderful holiday or festive dessert when decorated with almond glaze and extra nuts.
This Vanilla Almond Pound Cake Recipe is simple yet elegant, with a perfect balance of buttery richness and nutty almond flavor. Moist, soft, and incredibly delicious, it’s a cake you’ll want to bake again and again.
Tried this recipe? 🍰✨ Share your Vanilla Almond Pound Cake with us on Instagram @sheen_bakes and tag your baking creations! Don’t forget to bookmark this recipe for your next family gathering or tea-time treat. 💛
Love
Nousheen Yahya
Comments
Post a Comment