Mayrene’s Almond Vanilla Pound Cake

I have tried many pound cake recipes over the years, trying to duplicate the almond pound cake I enjoyed as a child.  Some were good, while others totally missed the mark; then I came across this Almond Vanilla Pound Cake recipe titled “Mayrene’s Almond Vanilla Pound Cake” as I was going through my mom’s recipe box. Mayrene was my great aunt, and she was a fabulous baker. When I returned home, I made the pound cake and all the wonderful flavors that I remembered as a child appeared in my mouth. This recipe is hands down the best pound cake I have had.

The cake is moist, flavorful, and dense without being dry. The best part is that it only calls for 10 ingredients that are common staples in your pantry. Give this recipe a try; you won’t be disappointed.

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Almond Vanilla Pound Cake
Mayrene's Almond Vanilla Pound Cake
Prep Time 15 minutes
Cook Time 85 minutes
Servings
slices
Ingredients
Prep Time 15 minutes
Cook Time 85 minutes
Servings
slices
Ingredients
Mayrene's Almond Vanilla Pound Cake
Instructions
  1. Preheat oven to 325 degrees F.
  2. Grease and flour a 10-inch bundt pan or 2 loaf pans.
  3. In a bowl sour milk with vinegar; set aside.
  4. Cream butter and gradually add sugar.
  5. Add eggs, one at a time, beating at medium speed.
  6. Add sour milk and extracts; mix well.
  7. Sift together flour, baking soda, and salt. Slowly beat into liquid mixture for 2 minutes.
  8. Pour batter into pan and bake at 325 degrees for 1 hour and 30 minutes or until toothpick comes out clean.
  9. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
Recipe Notes

*Note: This pound cake is yummy the first day but taste better the second day.

Recipe by OneQuaintZebra.com