• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×

Home » Recipes » Dessert Recipes

May 19, 2012 · Leave a Comment

Vanilla Almond Pound Cake

Dessert Recipes

  • Share
  • Tweet
  • LinkedIn
  • Yummly
  • Email
Jump to Recipe -
Vanilla Almond Pound Cake made with cream cheese, butter, almond extract and vanilla pudding is super moist and delicious. 

Vanilla Almond Pound Cake made with cream cheese, butter, almond extract and vanilla pudding is super moist and delicious. 

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!

Vanilla Almond Pound Cake

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! 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

Vanilla Almond Pound Cake made with cream cheese, butter, almond extract and vanilla pudding is super moist and delicious. 

 

Try these recipes too!

  • Vanilla Cake
  • Kentucky Butter Cake
  • Strawberry and Cream Pound Cake

SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!

Vanilla Almond Pound Cake

Vanilla Almond Pound Cake

Carrie's Experimental Kitchen
Vanilla Almond Pound Cake made with cream cheese, butter, almond extract and vanilla pudding is super moist and delicious. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 10

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.
Keyword cake
Tried this recipe?Let us know how it was!

CONNECT WITH ME ON SOCIAL MEDIA

FACEBOOK | TWITTER | PINTEREST | INSTAGRAM | BLOGLOVIN‘

 

More Dessert Recipes

  • dehydrated banana slices in a white bowl
    Homemade Banana Chips: A Tasty and Nutritious Snack
  • a cake that looks like a bunny
    Carrot Cake Easter Bunny Cake
  • a close up of baked apples in a dish
    Cranberry and Walnut Baked Apples
  • a close up of a muffin on a plate
    Homemade Carrot Raisin Muffins
Previous Post: « Stovetop Cheeseburger Macaroni
Next Post: Mediterranean Quinoa Salad »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Let's Connect

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2023 · Carrie's Experimental Kitchen

  • 2