Almond Pound Cake

Tender and buttery, this pound cake is always a winner. This is the most versatile cake you’ll ever make and can be paired with ice cream, fruit, whipping cream, or served plain.

The Story

The Day I Lost My Pound Cake Crown

While working in Washington, D.C., I had the absolute pleasure of meeting one of the most delightful, kind-hearted, and passionate people I’ve ever known—Karyn Thomas. One day, in the middle of a casual conversation, we wandered into a sacred Southern topic: the best pound cake.

Now, every Southern woman—guided by the whispers of her ancestors—can whip up a decent pound cake. That’s just a fact. And while I didn’t say “My pound cake is better than yours,” let’s just say the thought floated through my mind… loudly.

Fast forward to my birthday: Karyn, being the generous soul she is, baked her famous pound cake just for me, and drove 20 miles to deliver it to my doorstep. I wasn’t home at the time, but she left the beautifully wrapped cake with a heartfelt card that touched me deeply. My daughter, who happened to be visiting, and I brought it inside and admired the presentation. Then came the moment of truth.

I lifted the cake cover with the reverence of someone opening a treasure chest—perfect golden-brown crust. Gorgeous height. No cracks. So far, so good. I picked up a knife and sliced in. It glided through the cake like butter—no crumbs, no resistance. That’s the sign of a great pound cake. I carefully pulled the slice away and paused. It looked perfect. Light. Flaky. Buttery.

And then panic set in.

What if her pound cake… was better than mine?

As I stared at the slice like it had betrayed me, my daughter rolled her eyes and asked, “Mom, are you going to taste it or just admire it forever?” Before I could answer, she snatched half and popped it in her mouth. I watched her face for clues—surprise… delight… and then, something that looked suspiciously like guilt.

I braced myself. “Well?” I asked.

She paused, gave me a sheepish look, and said, “You know I love you, right?”

Oh no.

She continued, “You make a mean pound cake. But this… this is something special.”

I gasped. My own child had just handed my crown to Karyn.

With my pride bruised but curiosity piqued, I took a bite.

And y’all… that cake was divine—light, buttery, moist, and absolutely perfect.

I had been dethroned. But if I had to hand over my title, I’m honored it was to someone as wonderful as Karyn Thomas. Long live the Queen of Pound Cake!

Almond Pound Cake

Karyn Thomas

Tender and buttery, this pound cake is always a winner. Great toasted, served plain, with ice cream, layered in a trifle, or as a layer in an icebox cake.

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Prep Time 20 minutes mins

1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Dessert

Servings 16 slices

Calories 433 kcal

Equipment

• 13-cup Bundt pan* or two loaf pans
• Stand mixer with paddle attachment
• Cooling racks

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Ingredients

  

1x2x3x1/2x

• ▢ 8 ounces cream cheese room temperature
• ▢ 1 ½ cups unsalted butter room temperature (339g)
• ▢ 3 cups granulated sugar 665g
• ▢ 3 cups cake flour 348g sifted after measuring
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon vanilla bean paste or extract
• ▢ 2 teaspoons almond extract
• ▢ 6 jumbo eggs or 7 large eggs
• ▢ powdered sugar for garnish if desired

Instructions

 

• Preheat oven to 300°F.
• Grease and flour a large (13-cup) Bundt pan or two loaf pans.
• In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat for 5 minutes on medium speed until smooth.
• Add the sugar and beat for 5 minutes at medium speed until light and fluffy. Add the vanilla bean paste, almond extract, and salt. Beat just until incorporated.
• Alternate adding eggs and flour, beating just until the yolk disappears and the flour is incorporated. Do not overbeat at this point.
• Scrape down the sides of the bowl as needed. Remove from the mixer and fold a few times with a rubber spatula, pulling up the batter from the bottom of the bowl.
• Pour the batter into the prepared pan and smooth the top to distribute evenly.
• Bake at 300°F for 1 hour and 30 minutes to 1 hour 45 minutes. Check at about 90 minutes, with a wooden toothpick, until it comes out clean, which indicates the cake is done.
• Allow the cake to cool for about 15 minutes before inverting it onto a cooling rack. Store leftovers in a cake-saver or freeze in an airtight container.

Notes

• *It is critical that you use the right size bundt pan. Recommend a 13-cup or larger bundt pan.
• I HIGHLY recommend Kerrygold unsalted butter. Its rich flavor makes a significant difference in the taste of this cake.
• If you can’t find 6 jumbo eggs, I have tested this cake with 7 large eggs with wonderful results.
• Substitute 1/4 cup of fresh lemon juice for the almond extract and drizzle the baked and cooled cake with an icing made of lemon juice and powdered sugar.

Nutrition

Serving: 1sliceCalories: 433kcalCarbohydrates: 55gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 120mgPotassium: 49mgFiber: 1gSugar: 38gVitamin A: 723IUCalcium: 23mgIron: 0.3mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword cakes, cream cheese, plain cake, pound cake

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