Today while Isabella and I were baking this pound cake, I was telling her this recipe was from grandma. She was really excited about that and asked if she could have the recipe one day. I said of course. She said she needs to learn how to bake so she can teach her kids how to bake. She wants them to learn how to make all of mommy’s recipes. She is always telling me she wants to grow up and be a mommy like me. I love recipes that have been passed down to me, so it’s means a lot to me when Isabella said she wants me to pass down my recipes to her.

Keys to making this cake. First you need a good bundt cake pan. (link to my favorite one in tips) Make sure you grease it. The pan I have is awesome, so I just lightly spray it. Cream the butter and sugar until light and fluffy, about 3-4 minutes. Slowly add the eggs, you need to make sure they are incorporated, making sure to scrape down the sides of the bowl. You need to make sure all the butter is mixed in with eggs. Once that is all mixed in, add the vanilla and almond extract. Next mix in the sour cream, make sure it is mixed. By making sure all these ingredients are mixed well, it will make adding the flour and salt easier. You won’t have to mix as long. The flour incorporates so well this way and it doesn’t take that long to mix. All these steps help in making this delicious pound cake. Be careful not to over mix it.

This pound cake is so good. It is hard to just eat one piece. This cake is not a dry pound cake, it is moist, which I love. I love adding vanilla and almond extract to it, it adds so much flavor. Isabella and I love vanilla and almond extract. We kind of don’t really measure the vanilla and almond extract, we just love the flavor of them. I love this cake plain or topped with some fruit. You can also add a little bit whipped cream with the fruit.

Pound cake always brings back memories of my childhood. My mom made it so often and we always had it in the summer with fresh fruit. I am not sure if I went to a summer picnic that didn’t have pound cake. I think pound cake is a go to dessert for so many people.

I know you are going to love this recipe as much as my we do in my family and my mother in law.

Happy Summer Baking ????

Billie-Jo

Ingredients

• 1 cup unsalted butter room temperature 
• 3 cups sugar 
• 6 large eggs room temperature 
• 1 tbsp vanilla extract 
• 1 tsp almond extract 
• 1 cup Greek yogurt or sour cream 
• 3 cups all purpose flour spooned and leveled 
• 1 tsp salt

Directions

1. Preheat the oven to 350. Spray a bundt cake pan with baking spray or grease with butter. 
2. Cream butter and sugar on medium speed until light and fluffy.  
3. Slowly add the eggs, making sure they are all incorporated. 
4. Add in vanilla and almond extract, making sure to scrape down the sides of the bowl. 
5. Mix in yogurt/sour cream, batter will be thin. 
6. Slowly add the flour and salt. Make sure to scrape down the sides of the mix. Mix until combined. Don’t over mix. I like to use a spatula to help mix and get the bottom of the bowl, before turning the mixer on. 
7. Pour batter into the prepared pan. Bake at 350 for 30 minutes before turning the temperature down to 325 and baking for an additional 30-40 minutes. Bake time will depend on your oven. Cake is done when a toothpick comes out with a few to no crumbs on it. 

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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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