Go Back
+ servings
Print Recipe Pin Recipe
5 from 1 vote

Vanilla Almond Pound Cake

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!
Prep Time15 mins
Cook Time1 hr 20 mins
Cooling Time45 mins
Total Time2 hrs 20 mins
Servings: 16
Calories: 368kcal
Author: Michelle / Now Cook This!


  • cups unsalted butter (2½ sticks), softened (plus extra for greasing the pan)
  • cups sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour (plus extra for flouring the pan)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup evaporated milk


  • 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!

Recipe Notes

  • 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.
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!