Pound Cake (Almond)
A rich, moist pound cake infused with almond and vanilla flavors, perfect for any occasion. Its tender crumb and buttery aroma make it a delightful treat for dessert lovers and gatherings alike. The combination of almond and vanilla creates a warm, inviting flavor profile that appeals to all ages.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Beat the mixture for about 5 minutes.
- Pour the batter into a prepared loaf pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the Crisco with unsalted butter for a richer flavor. If you prefer a less sweet cake, reduce the sugar by 1/2 cup. Make sure your eggs and milk are at room temperature for better mixing. Also, consider adding a pinch of nutmeg for a warm undertone.
Serving Suggestions
This almond pound cake pairs beautifully with a dollop of whipped cream or a scoop of Easy Ice Cream (No Eggs) for a delightful dessert. Serve it alongside fresh berries or a light fruit salad for a refreshing contrast. It also complements a cup of coffee or tea perfectly, making it a great choice for brunch or afternoon tea.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for 10-15 seconds, or enjoy cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake (Almond) contains roughly 586 calories, with 17g protein, 52g carbohydrates, and 32g fat. It is an excellent source of protein (33% of the Daily Value), dietary fiber (29% of the Daily Value), and calcium (24% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with almond flour for a gluten-free option, but the texture will change slightly. Make sure to adjust the liquid content if using almond flour, as it absorbs moisture differently.
How can I tell when the cake is done baking?
To check if the pound cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, it's ready. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again.
Can I add mix-ins to the batter?
Absolutely! You can fold in chocolate chips, chopped nuts, or dried fruits like cranberries or apricots for added texture and flavor. Just be mindful not to overmix the batter after adding the extras to maintain the cake's tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).