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6 Cup Vanilla-Almond Pound Cake

A deliciously moist small pound cake you can make in a 6-cup loaf pan with notes of vanilla and almond.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: 6 cup pound cake recipe, almond extract, Nordic Ware Bee Honeyloaf Pan, vanilla bean paste
Servings: 8

Ingredients

Cake

  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon almond extract
  • 2/3 cup plain yogurt or sour cream

Almond Glaze

  • 2 tablespoons unsalted butter melted
  • 1 /2 cup powdered sugar sifted
  • 3 - 4 tablespoons milk to thin to desired consistency
  • 1/2 teaspoon almond extract or 1 teaspoon pure vanilla extract

Instructions

To make cake

  • Preheat oven to 350° F.
  • Prepare pan with cake release or baking spray with flour.
  • In small bowl, mix together flour, baking soda and salt; set aside.
  • Using a mixer with a paddle attachment, cream butter and sugar.
  • Mix in eggs, one at a time until thoroughly incorporated. Add extracts and yogurt.
  • Add dry ingredients, blending until smooth.
  • Pour into prepared 6 cup pan, filling 3/4 full and tap gently on counter to release air bubbles.
  • Bake for 45 - 55 minutes, or until toothpick inserted into center of cake comes out clean, shielding cake with foil during last 10 minutes of baking time to prevent overbrowning if needed.
  • Cool cake in the pan for 10 minutes before inverting onto a cooling rack. Cool completely.
  • To serve, top with a dusting of powdered sugar, or drizzle with glaze.

To make glaze:

  • Whisk melted butter, along with milk and extract, into the powdered sugar, along until smooth. Add more milk 1 tablespoon at a time to thin to desired consistency.
  • Use a pastry brush to completely glaze cake, highlighting cake pan design, allowing to pool in honeycomb pattern. Allow glaze to set.

Notes

  • Use any 6-cup loaf pan or Bundt pan for this recipe. I used a Nordic Ware Honeycomb Loaf Pan.
  • If you're not a fan of almond flavoring or allergic to almonds, omit, or substitute vanilla extract for the glaze.
  •  For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes.
  • Baking times will vary depending on pans and your oven. Oven temperatures vary widely, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 25 - 50 degrees hotter or colder. Preheat your oven at least 20 minutes and know your oven and its hot spots. Use an inexpensive oven thermometer to monitor your oven’s temperature. Shield top of cake with foil to prevent overbrowning if needed for longer baking time.
  • This cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before adding glaze and serving.
  • To make Cake Release:
  1. Whisk together 1/2 cup shortening and 1/2 cup vegetable oil in medium bowl until smooth, 2 to 3 minutes.
  2. Whisk in 1/2 cup all-purpose flour (or gluten free flour) until it becomes a smooth paste. Use a mixer if needed.
  3. When ready to use, spread a thin layer using a pastry brush on the inside of a cake pan before adding the batter and baking. Store cake release in an airtight container at room temperature for up to 3 months or 6 months in the refrigerator.