This Almond Cream Cheese Pound Cake, also known as Sarah’s Pound Cake in my circles, is a finely textured, delicious cake made with cream cheese and almond extract. It’s a pound cake that is requested over and over again!
Most Requested Cake
This almond cream cheese pound cake has a following because it is that delicious! This recipe comes from my friend Sarah, who is not only an excellent cook, but an artist as well. She has made many extravagantly decorated cakes over the years, but this simple pound cake is her most requested.
I have known Sarah for several years and have eaten lots of desserts she has made. Her food is always delicious with an artistic flair. Even simple dishes are presented well because she goes to extra trouble to prepare them in beautiful ways! I first noticed this cake because it stood out among other desserts. It had a flawless finish on the outside, and the inside was just as beautiful with its ultra-fine texture and few air bubbles.
Sarah graciously gave me the recipe and shared tips for preparing this delicious cake.
Sarah’s Tips for Almond Cream Cheese Pound Cake
The first tip is to measure the ingredients accurately. It seems simple, but it is easy to over- and under-estimate ingredients when you are in a hurry or don’t take the time to measure. It is easy to add too much flour to a recipe.
How to Measure Flour
It is necessary to accurately measure when making a pound cake. Use a large spoon to loosely place the flour into a measuring cup until it is overflowing. Be careful not to pack it. Then use a knife to level off the top of the flour.
This method helps prevent adding too much flour to the batter, which can make a dry cake. After you measure the flour, sift it to get rid of lumps.
Preparing the Pan
Type of Pan
Sarah recommends using a Nordic Ware 10-15 cup Bundt pan with a nonstick coating. It is a commercial-quality cast aluminum pan. However, she says you can also use a traditional tube cake pan. Light-colored pans are usually the easiest to use because dark pans can cook the outside of the cake faster, causing over-browning.
Greasing the Pan
Use shortening to grease the cake pan. Sarah applies it by hand, making sure to cover the grooves of the pan. (She does not use baking spray on her Nordic Ware pan because a company representative told her that baking sprays can eat into the nonstick coating.) After greasing the pan, dust it with flour. First, sprinkle it on the center tube. Then rotate the pan in both directions to evenly distribute the flour and cover the entire pan. Add more flour along the tip of the pan as needed. Finally, turn the cake pan upside down over the sink and tap the pan bottom to remove all excess flour.
Filling the Pan with Batter
Pour the batter into the pan and use a spatula to spread out the batter. Then run a knife through the batter to eliminate any voids. Finally, tap the bottom of the pan to remove any large air bubbles. This will give the cake a prettier appearance when you slice it.
Cooling the Almond Cream Cheese Pound Cake
When the cake is finished baking, place it on a cooling rack for 15 minutes. Then place a wire rack on the top of the pan, and while holding it firmly, turn the pan upside down to remove the cake and allow it to cool. Sarah says she has not had any issues with her cakes sticking to the Nordic Ware pan that she has greased and floured.
Storing the Almond Cream Cheese Pound Cake
This cake freezes well if you want to make it ahead of time. However, it will stay fresh for approximately a week if you store it in a sealed cake container.
Garnishing the Almond Cream Cheese Pound Cake
Garnish this cake with vanilla ice cream, strawberries, peaches, or your favorite fruit, or enjoy it plain!
| SARAH’S POUND CAKE TIPS |
| 1. Measure accurately and sift the flour. |
| 2. Begin and end by mixing with the flour mixture, and do not overbeat the batter. |
| 3. Thoroughly grease the pan with shortening and then flour it. |
| 4. Run a knife through the batter after pouring it into the pan to eliminate voids. |
| 5. Tap the pan to remove any air bubbles. |
| 6. Cook the cake in the center of the oven and leave the oven door closed until the minimum baking time has elapsed. |
| 7. Cool the cake for 15 minutes before removing it from the pan. |
| 8. Use a pan like Nordic Ware for a defined cake pattern. |
Other Recipes You Might Enjoy
I hope you enjoy Sarah’s Almond Cream Cheese Pound Cake! Below are some other cake recipes you might like. Click on each name to link to the recipe.
- Simple Pound Cake Recipe
- British Biscuit Cake
- Cheerwine Chocolate Cake
- Texas Sheet Cake
- Caramel Pecan Cake
- Pink Lemonade Mermaid Cakes
- Pink and Yellow Spring Cake
- Praline Pecan Chocolate Cake
- Red Velvet Cake
Almond Cream Cheese Pound Cake
Equipment
- 1 10-15 cup Bundt pan
Ingredients
- 3 cups granulated sugar
- 1 ยฝ cups (3 sticks) butter, softened
- 8 ounces (1 block) cream cheese, softened
- 3 cups all-purpose flour
- 6 large eggs, room temperature
- ยผ teaspoon salt
- ยผ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Shortening
- Extra flour
Instructions
- Preheat the oven to 300 degrees F. Use a basting brush or hand to grease a large pound-cake pan with shortening. Dust it with the flour. Shake out any extra flour once the pan is coated.
- Cream the sugar, butter, and cream cheese with a mixer until light and fluffy.
- Sift the flour, salt, and baking soda in a separate bowl. Add the flour to the sugar/butter/cream cheese mixture, alternating with the eggs and ending with the flour mixture. Do not overbeat the batter.
- Stir in the extracts.
- Pour the batter into the prepared Bundt pan.
- Bake for 1 hour and 30 minutes or until a toothpick test comes out clean.
- Cool in the pan for 15 minutes on a wire rack. Remove from the pan and cool completely.