Vanilla Almond Pound Cake made with cream cheese, butter, almond extract and vanilla pudding is super moist and delicious.
This recipe for Vanilla Almond Pound Cake was a kitchen experiment that went exceptionally well. I mean who doesn't love a good pound cake. They're dense, flavorful and sinfully rich.
What I like best is that it's not overly sweet; which makes this the perfect snack or even a quick breakfast. I've made a Lemon Cream Cheese Pound Cake too and it's a good thing I don't make desserts often because they're gone in no time!
How do you make Vanilla Almond Pound Cake?
For this recipe you'll need butter, cream cheese, sugar, almond extract, eggs, all purpose flour, instant vanilla pudding mix and cooking spray. You'll want to make sure your butter and cream cheese are at room temperature before beginning.
Cream butter and cream cheese together in a bowl until smooth with an electric stand or handheld mixer. Add eggs, sugar, and almond extract. Mix well; then add the pudding and flour; blending all ingredients together.
Spray a 9-inch by 5-inch loaf pan with some cooking spray and pour in the batter. Bake at 350 degrees F for 90 minutes or until the top springs back when you touch it or when a toothpick comes out clean after being inserted into the center of the bread.
Remove pan from the oven and cool for 15 minutes before transferring it to a cooling rack to finish cooling. Cut into 8 to 10 slices; then wrap or store in an airtight container for up to 5 days.
The pudding really adds an extra dimension of flavor and moisture to this Vanilla Almond Pound Cake and my family really loves it. This cake is more of a dessert, but I won't tell anyone if you nibble on it for breakfast too. ~Enjoy!
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Vanilla Almond Pound Cake
Ingredients
- 6 ounces salted butter, softened
- 4 ounces cream cheese softened
- 1 ½ cups granulated sugar
- 1 tablespoon almond extract
- 3 large ggs
- 1 ½ cups all purpose flour
- ½ (3.4-ounce) package instant vanilla pudding (approx. 6 tablespoons)
- cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Cream butter and cream cheese together in a bowl until smooth with an electric stand or handheld mixer.
- Add eggs, sugar, and almond extract. Mix well; then add the pudding and flour; blending all ingredients together.
- Spray a 9-inch by 5-inch loaf pan with some cooking spray and pour in the batter. Bake for 90 minutes or until the top springs back when you touch it or when a toothpick comes out clean after being inserted into the center of the bread.
- Remove pan from the oven and cool for 15 minutes before transferring it to a cooling rack to finish cooling. Cut into 8 to 10 slices; then wrap or store in an airtight container for up to 5 days.
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Erlene Johnson says
Do you sprinkle a type of sugar on top, or icing?
Carrie's Experimental Kitchen says
I personally prefer mine plain but you can certainly sprinkle some powdered sugar or make a glaze for the top.