With just a few basic staple ingredients, you can make the most delicious sweet and buttery homemade Vanilla Almond Pound Cake. It's a total winner that you'll want to make again and again!
Author: Michelle / Now Cook This!
1¼cupsunsalted butter (2½ sticks), softened (plus extra for greasing the pan)
3cupsall-purpose flour (plus extra for flouring the pan)
Preheat the oven to 350°F.
Grease and flour a tube pan (the size I use is 9½ x 4 inches - a similar-sized Bundt pan can also be used).
In a large bowl using a hand mixer or in the bowl of an electric stand mixer, beat the butter, sugar, eggs, vanilla extract, and almond extract on medium speed for 5 minutes. Scrape the bowl as needed. Note: if your hand mixer isn't very strong/heavy-duty, I suggest using a stand mixer, as the batter is a bit thick, and you don't want to burn out the motor of your hand mixer.
In a medium bowl, combine the flour, baking powder, and salt.
Add the flour mixture in thirds, alternating with the evaporated milk, beating on low speed after each addition just until combined. Note: Be sure not to over-mix, as this can cause your cake to be tough.
Pour the batter into the prepared pan. Spread out evenly with a spatula.
Bake in the center of the oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no batter). Note: To avoid over-baking, I recommend beginning to test at 60 minutes. If the cake is not done, check it every 5 minutes until it is.
Remove the cake from the oven and put the pan on a wire cooling rack. Let the cake cool in the pan for 20 minutes.
Using a knife, carefully loosen the cake from the pan.
Remove the cake from the pan. Cool completely on a wire cooling rack.
Slice and serve!
Leftover cake can be frozen either in large pieces or individual slices. Just be sure to wrap well with plastic wrap before wrapping with foil or putting in a freezer bag to keep as much air out as possible.