Easy, Buttery Almond Pound Cake

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Old fashioned pound cake recipe from scratch with delicious buttery, almond flavor.

I saw this traditional pound cake recipe from scratch in my Washington St. United Methodist Church Cookbook (Columbia, SC) that my Aunt Martha gave me years ago. What caught my eye was what a simple cake recipe from scratch it was and what caught my taste buds was the almond flavor.

Friends, I was so right on both accounts. It was an easy pound cake recipe to whip up (mix ingredients, put in pan, bake and inhale with mouth) and it had just the right amount of almond flavor, which made for a delicious pound cake.

traditional pound cake loaf pan almond flavor

Tools Used In Almond Flavored Pound Cake

Easy Almond Pound Cake Recipe Ingredients

  • butter – room temperature
  • shortening
  • sugar
  • eggs – room temperature
  • cake flour – you can use all purpose
  • baking powder
  • milk – room temperature
  • almond flavoring – I used almond extract
Simple Almond Pound Cake Loaf

Simple Pound Cake Recipe With Almond

Pound cakes are just so simple and so is this almond pound cake recipe from scratch. Even if you’re new to baking this will not be a challenge. The recipe requires just 8 basic ingredients and not much hands on time. It’s no hassle and will not leave a mess in your kitchen (much applause).

Versatile Pound Cake Recipe

This pound cake gives you options. You can dress this scrumptious pound cake down and serve it from the cake tin for family dessert or snack’n or you can glam it up with an elegant glaze and cake stand for a nice dinner party. You just can’t go wrong here.

Perfect Pound Cake Toppings

One of my favorite things about pound cake is how you can top it. First of all, it taste delicious naked (just plain) or with a glaze. You can also top it with so many different toppings, such as:

  • Strawberries
  • Blueberries
  • Blackberries
  • Peaches
  • Chocolate, Caramel or Strawberry Syrup
  • Ice Cream
  • Whipped Topping
southern old fashioned almond pound cake

Christmas Pound Cake Recipe

Really, this is just a good summer pound cake, spring pound cake and fall pound cake. However, to me, it really rings of Christmas and Holiday deliciousness.

The deep, rich almond flavor of this cake is a bold fall, winter, Holiday taste. It would spread Holiday and Christmas cheer at any Holiday gathering where it’s served.

easy almond pound cake recipe

What Is The Secret To A Good Pound Cake

Pound cake can come in all flavors, shapes and sizes, but all pound cake aficionados agree that a good pound cake should be rich, moist and dense with a tender crumb. This post from Imperial Sugar tells us how we can get that every time we pound cake bake.

  • Use room temperature ingredients – your ingredients will combine so much easier at room temperature than if they are cold and this will also ensure maximum volume for your cake.
  • Always cream your butter and sugar until very light and fluffy. – Depending on your mixer, this will be anywhere from 3 to 7 minutes while beating at a medium high to high speed. This will help the cake rise during baking.
  • Reduce the speed of your mixer to a medium to low setting when adding flour mixtures and liquids to the batter.
  • Don’t overbeat once the eggs have been added – Mix just long enough for the yellow to disappear. Overbeating the eggs may cause a fragile crust.
  • If a recipe says to fold an ingredient into the batter, always do your folding by hand with a large spoon or spatula.
  • Always use real butter – The fat content in margarine can vary dramatically, which will change the outcome of your pound cake recipe.
  • Make sure every crack and crevice of your bundt or tube pan is greased and floured. – A missed spot or section can cause the cake to stick to the pan and tear when you invert it.
  • Don’t rush turning over the pan – Let the cake cool between 10 to 12 minutes in the pan, which has been placed on a wire cooling rack, before inverting. You can run a sharp knife around a smooth edged pan or gently shake a fluted pan after this brief cool down, just to make sure our cake is loose.
  • Store your pound cake at room temperature in an airtight container – Refrigerating your pound cake can distort the flavor and texture. Your average pound cake will remain fresh for 4 or 5 days at room temperature. Pound cakes also freeze extremely well and can remain tasty 4 – 6 months if frozen properly.
Simple Almond Pound Cake Recipe

Why Make Easy Almond Pound Cake

Almond pound cake is just a simple and easy traditional pound cake that has a delicious, rich almond flavor. It is a crowd pleasing, versatile cake, which can be served and topped with a variety of toppings, fruits and sauces, Plus, it’s perfect anytime of year. Give it a bake today.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Easy Delicious Pound Cake Recipes

Almond Pound Cake Recipe (So Simple)

Almond Pound Cake Loaf
Print Jump to Recipe Pin Recipe

Almond Pound Cake Recipe (So Simple)

Simple, old fashioned pound cake recipe from scratch with delicious almond flavor.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword pound cake, almond flavor, almond pound cake, simple pound cake,
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 310kcal
Cost $2.50


  • ½ cup butter room temperature
  • Tbsp shortening
  • cups sugar
  • 3 eggs room temperature
  • cups cake flour you can use all purpose
  • ½ tsp baking powder
  • ½ cup milk room temperature
  • tsp almond flavoring I used almond extract


  • Cream butter, shortening and sugar well, until light and fluffy.
  • Add eggs one at a time. Beat each egg until just incorporated before adding the next egg.
  • Add flour and baking powder alternately with milk, ending with flour.
  • Add almond flavoring.
  • Pour batter in a greased and floured loaf pan.
  • Bake at 325° for 50 minutes to 1 hour.
  • Remove from oven and let cool for 10 minutes.
  • Invert cake.
  • Let cool and sprinkle with powdered sugar.


You can double this recipe and bake it in a bundt or tube pan.
I used McCormick Almond Extract.
I used an ornamental loaf pan.  A regular loaf is just as good or better.


Calories: 310kcal


  1. Coleen Rollins says:

    2 stars
    Very dry. However taste was good

    1. Sorry it was dry, but I’m glad it had good flavor. Thanks for the comment.

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