Delicious Almond-Cream Cheese Pound Cake Recipe

A warm, freshly baked cake has the power to make any day better, and pound cakes are the ultimate classic American dessert. But have you ever tried a luscious almond-cream cheese pound cake? Trust me, it’s a game-changer.

If you’re like me, you love a good pound cake recipe. However, not all pound cakes are created equal, and that’s where this almond-cream cheese recipe comes in. It’s the perfect combination of rich cream cheese and delicate almond flavors, creating a heavenly textured cake that will melt in your mouth.

Preparing a cake from scratch can seem daunting at first, but with my detailed instructions and insider tips, you’ll be able to create a stunning dessert that will wow your family and friends.

So let’s dive right into it and explore why this almond-cream cheese pound cake deserves a spot on your baking rotation.

Why You’ll Love This Recipe

Almond-Cream Cheese Pound Cake from Scratch
Almond-Cream Cheese Pound Cake from Scratch

Fellow foodies, if you’re looking for a cake recipe that’s guaranteed to impress, look no further than this almond-cream cheese pound cake from scratch. Trust me, it’s a winner.

What sets this pound cake apart is the combination of rich cream cheese and subtle almond flavors that make each slice an indulgent experience. The moist, dense crumb is perfectly balanced with just the right amount of sweetness and a touch of salt that enhances the depth of flavor.

Plus, making this cake from scratch allows you to control the ingredients and ensure the highest quality possible. You won’t find any artificial additives or mystery ingredients in this recipe; just real, wholesome ingredients like eggs, sugar, butter, cream cheese, and all-purpose flour.

Not only is it delicious on its own, but you can also dress it up with some almond glaze or pair it with your favorite fruit and whipped cream for a sophisticated dessert. And let’s not forget about the endless variations you can make with this recipe by adding a touch of cranberry or cherry for a festive twist on this classic treat.

Whether you’re an experienced baker or new to the kitchen, this recipe is straightforward and easy to follow. So why not give it a try and impress your family and friends at your next gathering? They’ll be begging for more of your famous almond-cream cheese pound cake.

Ingredient List

 A slice of heaven on a plate with our Almond-Cream Cheese Pound Cake
A slice of heaven on a plate with our Almond-Cream Cheese Pound Cake

For this Almond-Cream Cheese Pound Cake from Scratch Recipe, you will need to assemble the following ingredients:

  • 1 1/2 cups unsalted butter, softened
  • 8 oz cream cheese, softened at room temperature
  • 3 cups granulated sugar
  • 6 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder

Almond Cream Cheese Pound Cake is a rich and indulgent dessert that requires top quality ingredients. Be sure to use fresh eggs and butter at room temperature. A high-quality cake flour will also make a difference in the texture of the cake. Lastly, use real vanilla and almond extracts to enhance the flavor profile of the cake.

The Recipe How-To

 Who said cakes can't be comforting: Nothing says cozy like our pound cake
Who said cakes can’t be comforting: Nothing says cozy like our pound cake

Now that we have all the ingredients ready, it’s time to start baking this Almond-Cream Cheese Pound Cake from Scratch Recipe! Don’t worry if you don’t consider yourself a professional baker; this recipe is easy to follow and will yield a rich and decadent cake that everyone will love.

Mixing the Batter

Firstly, you want to ensure that your cream cheese and unsalted butter are at room temperature. Take a large mixing bowl and cream them together until they become smooth. Next, add 3 cups of sugar gradually and keep mixing until fully incorporated.

Now, add in 6 eggs slowly, one egg at a time, and mix well after each addition. Then, mix in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extractl. In another bowl combine flour, salt, and baking powder together. Slowly add the flour mixture into the batter while continuing to mix it together until fully combined.

Preparing the Bundt Pan

Grease a 10-inches bundt pan with unsalted butter or cooking spray. To make sure that your cake won’t stick to the bottom of the pan, dust it lightly with flour as well.

Baking the Pound Cake

Next up is our oven! Set your oven to preheat at 325°F (160°C) while you’re preparing the cake batter. Pour the batter into the prepared pan and make sure its top is smooth in consistency.

Place the pan in the preheated oven on a rack in the center position for approximately 90 minutes or until a cake tester comes out clean when inserted into the center of the cake.

Adding Almond Glaze

Once your Almond Cream Cheese Pound Cake has finished baking and is ready to be taken out of the oven allow it to cool for about 10-15 minutes. Then invert it onto a wire rack to cool completely. You can always serve your pound cake plain, or you can add an almond glaze on top.

To make the glaze, mix 1 1/2 cups of powdered sugar, 2 tablespoons of unsalted butter, and 3-4 tablespoons of milk in a small bowl. Mix the ingredients together until smooth and drizzle on top of the cooled cake.

Now go ahead and slice yourself a piece of this delicious Almond Cream Cheese Pound Cake!

Substitutions and Variations

 Almond lovers, this one's for you: Our Almond-Cream Cheese Pound Cake recipe
Almond lovers, this one’s for you: Our Almond-Cream Cheese Pound Cake recipe

You can always put a little spin on a classic recipe to make it your own. In this case, there are several substitutions and variations you can try with the Almond-Cream Cheese Pound Cake recipe to add some creativity to your baking.

For those who want to swap out the almond flavor, you can use vanilla extract instead of the almond extract. The pound cake will not have a robust almond flavor but will still be delectable. If you are not a fan of cream cheese, you can substitute it with ricotta cheese or mascarpone cheese. Unlike cream cheese, ricotta and mascarpone cheeses have a smoother texture and less tangy taste. You can also top your pound cake with fresh fruits like strawberries, blueberries, or cherries for a fruity variation.

For an eccentric twist on this classic recipe, try out the bundt pan instead of the traditional rectangular loaf pan. A bundt pan has beautiful contours that add an extra dimension to this simple dessert. It creates a beautiful presentation while keeping that same delicious taste from the original pound cake.

You can also mix in different varieties of nuts or dried fruits to change up the flavor profile. For example, if you enjoy cranberries or cherries, you can mix them into the batter for a Cranberry-Almond or Cherry-Almond Pound Cake. You can even add sour cream into the batter for a more moist and sponge-like texture reminiscent of Sour Cream Cake.

Whatever substitution or variation you choose, remember to experiment and have fun with it! There’s no harm in exploring the endless possibilities with this versatile recipe.

Serving and Pairing

 Add some sweetness to your day with our delicious pound cake
Add some sweetness to your day with our delicious pound cake

Serving the perfect slice of almond-cream cheese pound cake is paramount to getting those oohs and aahs you’re looking for. You can serve it either warm or cold, but either way, your guests won’t be disappointed. The texture of this rich and decadent cake is dense yet light all at the same time.

When it comes to pairing the almond-cream cheese pound cake, there are a few different options. For breakfast or brunch, serve the cake with fresh fruit and homemade whipped cream to add a refreshing contrast of flavors. If you’re serving it as an afternoon treat with tea, pair it with a nice Earl Grey or Darjeeling tea for a classic English experience.

For a more indulgent dessert, combine it with vanilla ice cream and sprinkle it with toasted almonds for some added crunch. If you’re feeling adventurous, try drizzling it with a warm cherry or cranberry sauce for some added sweetness that’ll complement the nuttiness of the almonds perfectly.

In terms of presentations, you can glaze the top of the cake with an almond glaze or even cream cheese frosting. A dusting of confectioner’s sugar on top will look just as lovely if you prefer something simpler.

No matter how you decide to serve it, be sure to prepare yourself for question after question about how you managed to make such a stunning cake from scratch!

Make-Ahead, Storing and Reheating

 Sweet, nutty and oh-so fluffy: Our Almond-Cream Cheese Pound Cake is a showstopper.
Sweet, nutty and oh-so fluffy: Our Almond-Cream Cheese Pound Cake is a showstopper.

Now that you have successfully baked a moist and delicious Almond-Cream Cheese Pound Cake from Scratch Recipe, you may be wondering about how to store it properly for future enjoyment. Here are some helpful tips and recommendations that will help you make-ahead, store, and reheat your cake with ease.

If you’re preparing the cake ahead of time, it’s important to let it cool completely before storing it. You can wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. Alternatively, you can store it in an airtight container in the fridge for up to a week.

If you prefer to freeze the cake, cut it into slices and wrap each slice individually with plastic wrap then aluminum foil. Label the wrapped slices with the date and store them in a freezer-safe container for up to three months. Allow the frozen cake to thaw at room temperature before reheating or serving.

To reheat the cake, preheat your oven to 300°F (150°C). Remove the plastic wrap and aluminum foil from the cake slices and place them on a baking sheet. Place the baking sheet in the preheated oven for about 10 minutes until heated through. You may also microwave individual slices of cake on high power for about 20-30 seconds until warm.

It’s worth noting that this almond-cream cheese pound cake tastes just as good the second day as it does freshly baked! The almond cream cheese flavor only intensifies over time, which makes it ideal for bringing to potlucks or other events where people can snack on it throughout the day.

Following these simple make-ahead, storing, and reheating tips will help ensure that your Almond-Cream Cheese Pound Cake from Scratch is always fresh and delicious whenever you decide to serve it!

Tips for Perfect Results

 Trust us; you'll want a second slice
Trust us; you’ll want a second slice

Baking a perfect cake requires patience and some tips to achieve the desired result. Here are some useful tips that will ensure your almond-cream cheese pound cake turns out perfectly every time.

1. Room Temperature Ingredients

Make sure all ingredients, including cream cheese, unsalted butter, and eggs are at room temperature before mixing. By using room temperature ingredients, they combine into a smooth mixture and produce a better texture for the cake.

2. Cream Cheese

Cream cheese is an essential component of this recipe, which gives the pound cake a rich flavor and tender crumb. Make sure the cream cheese is softened but not melted before using, as it can affect the texture of the cake.

3. Don’t Overmix

While mixing the ingredients, don’t overdo it as overmixing can cause air bubbles in the batter resulting in uneven surface upon baking. Mix just until all ingredients are fully combined.

4. Cake Flour

Using cake flour gives a lighter cake texture than using all-purpose flour. If you don’t have cake flour on hand, you can make a substitute by mixing one cup of all-purpose flour with two tablespoons of cornstarch.

5. The Right Size Pan

Use a bundt pan to bake this cake recipe as it allows for even baking and an ideal amount of space for rising. Using a different size pan may result in an overcooked or undercooked cake.

6. Preheating Oven

Always start with preheating the oven to the required temperature before placing the bundt pan inside for baking. This ensures even baking, and your pound cake comes out evenly cooked on all sides.

Incorporating these tips into your baking routine will not only help you achieve great results but also make your almond-cream cheese pound cake delicious and delectable every time you prepare it. So why not try them out?

Bottom Line

In conclusion, the Almond-Cream Cheese Pound Cake from Scratch Recipe is a must-try dessert for any occasion. This recipe offers a perfect combination of subtle almond flavor and rich cream cheese taste that every cake lover will undoubtedly appreciate. It’s effortless to make and requires only basic baking ingredients that can be easily found in any kitchen.

Whether you are planning a family dinner, potluck or celebration, this cake is sure to impress your guests. With its fluffy texture, moist crumb, and delicious glaze, it’s bound to become one of your go-to cake recipes.

So why not give it a try? Follow the easy steps outlined in this article, and you’ll be rewarded with a fantastic dessert that you and your loved ones will cherish. Trust me; once you taste this Almond-Cream Cheese Pound Cake from Scratch Recipe, you won’t want to settle for anything less!

Almond-Cream Cheese Pound Cake from Scratch

Almond-Cream Cheese Pound Cake from Scratch Recipe

Cream cheese is the secret to this lovely cake’s moist, creamy texture. It cuts beautifully, even into very thin slices. Serve it with fresh strawberries, raspberries or other seasonal fruit. From Cooking Club of America.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy, For Large Groups, Fruit, Nuts
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Calories 512.5kcal


  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 2 3/4 cups sugar
  • 8 eggs, lightly beaten
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup sliced almonds


  • Heat oven to 325°F Spray fixed-bottom 9 1/2- or 10-inch tube pan with cooking spray. Line bottom with parchment paper; spray paper.
  • Whisk flour, baking powder and salt in medium bowl. Beat butter and cream cheese in large bowl at medium speed until combined. Beat in sugar 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in almond extract and vanilla until blended. Slowly beat in flour mixture just until incorporated. Spoon batter into pan; sprinkle with almonds, pressing gently into batter.
  • Bake 1 hour 15 minutes to 1 hour 20 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 20 minutes. Run small knife around edges and tube; invert cake onto wire rack. Remove parchment paper; turn almond-side up. Cool completely. (Cake can be made 3 days ahead.) Store at room temperature.


Serving: 131g | Calories: 512.5kcal | Carbohydrates: 59.8g | Protein: 8.5g | Fat: 27.2g | Saturated Fat: 15g | Cholesterol: 167.1mg | Sodium: 139.1mg | Fiber: 1.4g | Sugar: 35g

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