Moist Vanilla Almond Flavored Poundcake that blends the rich, buttery texture of a traditional pound cake with the sweet, nutty flavors of vanilla and almond:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream (or full-fat yogurt)
Optional: Sliced almonds for garnish
Instructions:
Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or a bundt pan.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 4-5 minutes).
Add eggs: Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add extracts: Mix in the vanilla and almond extracts.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding flour and sour cream: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined (don’t overmix).
Pour into the pan: Pour the batter into the prepared pan and smooth the top.
Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the poundcake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Optional garnish: Once cooled, you can top the cake with sliced almonds for an extra crunch, or dust it lightly with powdered sugar for a decorative touch.
This poundcake is great on its own, or you can serve it with whipped cream or fresh berries. Enjoy!