Triple-Flavor Pound Cake

This Triple-Flavor Pound Cake is a delightful twist on the classic pound cake, combining the warm sweetness of vanilla, the nutty depth of almond, and the subtle lift of baking powder for a soft, buttery crumb. The trio of flavors creates a rich, aromatic dessert that’s perfect for any occasion. Whether served plain, with fresh fruit, or drizzled with glaze, this cake is sure to impress!

Ingredients

(Serves 10–12)

• 2 ½ cups all-purpose flour
• 1 ½ cups unsalted butter , softened
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ teaspoon baking powder
• ¼ teaspoon salt (optional, to balance sweetness)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C) .
2. Grease and flour a standard Bundt pan or loaf pan, or line it with parchment paper to prevent sticking.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together on medium speed for 4–5 minutes , until light and fluffy. This step is crucial for creating a tender texture in the cake.

Step 3: Add Eggs and Extracts

1. Beat in the eggs , one at a time, ensuring each egg is fully incorporated before adding the next.
2. Mix in the vanilla extract and almond extract . The combination of these two extracts adds a unique depth of flavor that elevates the classic pound cake.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour , baking powder , and salt (if using).
2. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.

Step 5: Bake

1. Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Bake for 1 hour to 1 hour 15 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover the pan with aluminum foil halfway through baking.

Step 6: Cool and Serve

1. Remove the cake from the oven and let it cool in the pan for 10–15 minutes .
2. Gently invert the cake onto a wire rack to cool completely.
3. Dust with powdered sugar or drizzle with a simple glaze (made by mixing powdered sugar with milk or cream) for an extra touch of sweetness.

Tips for Success

• Butter Softening: Ensure the butter is softened but not melted. Microwave it in 5-second intervals if needed.
• Almond Extract Substitution: If you’re not a fan of almond extract, replace it with an additional teaspoon of vanilla extract or try another flavor like lemon or coconut extract.
• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Bring to room temperature before serving.
• Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving.

Why You’ll Love This Recipe

This Triple-Flavor Pound Cake is a celebration of simplicity and flavor. The buttery richness of the cake is perfectly balanced by the aromatic blend of vanilla and almond extracts, while the baking powder ensures a light, airy texture. It’s easy to make, versatile, and pairs beautifully with fresh berries, whipped cream, or a cup of coffee or tea.

Indulge in this timeless treat—it’s comfort food at its finest!