Almond Vanilla Pound Cake

I am told you are supposed to eat round cakes on New Years Day which led my search for a bundt cake pan. I ordered this one online not paying attention to the size. When I received it I realized it was only a 6 cup pan. Much smaller than a regular bundt cake. It was such a cute pan, I just had to come up with a recipe!


This cake is rich and delicious. It has almond extract as well as vanilla in the cake and the glaze. The glaze also has a bit of cinnamon. This time of the year I always find myself adding cinnamon to everything. I’m sure for it’s warming qualities. Did I mention we have actually had a winter in South Texas this year!! It has even snowed.

Now when I bake bundt cake I always put a heavy duty sheet pan under the cake in the oven. I’ve had a mishap before with the cake overflowing and made a mess in my oven. I use a heavy duty pan just in case the pan warps in the oven and makes my cake lopsided.


Once the cake is out of the oven, I let it cool in the pan for about 10 to 15 minutes before inverting it to a cooling rack.


Once on the cooling rack, I let it come to room temperature before glazing it.


I forgot to add I used a gluten free flour in this recipe. Here is a picture of the gluten free flour I used. You can also use just a regular all purpose flour as well. The brand of gluten free flour I have is called cup 4 cup. Meaning you can sub into any recipe cup for cup of regular all purpose flour. So you may use either in this recipe.


This cake came out amazing and I was very impressed with it. Makes a beautiful centerpiece on a cake stand for any gathering. Please try out this recipe and give me your thoughts!



Almond Vanilla Pound Cake


  • 1 1/2 cups gluten free flour or all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2/3 cup sour cream

Preheat oven to 375.

Prepare 6 cup bundt cake pan with butter and dust with flour. Or use a baking spray that has flour in it.

In a small bowl mix together the flour, baking soda, and salt. Set aside.

In a larger bowl mix together butter, sugar, and eggs. Once mixed add in extracts and sour cream. Mix in flour mixture.

Pour evenly into prepared pan. 6 cup bundt cake pan. Lightly tap on counter to release air bubbles in the batter. Bake 45 to 55 minutes. Checking to see if a toothpick comes out clean when inserted in middle of the cake.

Cool in pan for 10 to 15 minutes before inverting to cooling rack.

Cinnamon Almond Glaze


  • 2 cups powdered sugar
  • 1/4 cup butter, melted
  • 1/4 cup evaporated milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp ground cinnamon
  • Sliced almonds for top of cake

In a bowl whisk together ingredients except the sliced almonds. Once combined pour over cooled cake. Top cake with sliced almonds.

6 Comments Add yours

  1. Sally says:

    Can I make this in a regular size bunt pan? This cake sounds delicious! Thanks for sharing.

    1. s2karen says:

      Unfortunately I think it would be too small for a regular size bundt pan. You could probably make it in a loaf pan though. If you try it out please let me know.

  2. mistimaan says:

    Very yummy recipe 🙂

  3. Bernice says:

    Looks beautiful! I am a hit or miss with the cake coming out clean from a bundt pan!

    1. s2karen says:

      You have to grease the pan extremely well, and remove the cake when its still warm. I find that if I let the cake cool in the pan it seems to stick more.

      1. Bernice says:

        Good to know!! Thanks for the tips. Do you also flour the Bundy pan?

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