Recipe for a 12 Egg Pound Cake with Almond Extract

A 12-egg pound cake is rich, dense, and very traditional. Adding almond extract gives it a fragrant, slightly nutty flavor. 🍰

12-Egg Pound Cake with Almond Extract

Ingredients

• 3 cups (680 g) unsalted butter, softened
• 3 cups granulated sugar
• 12 large eggs, room temperature
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1½ teaspoons almond extract
• 1 cup whole milk

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a large bundt pan or tube pan.
2. Cream butter and sugar
   • In a large bowl, beat the butter until smooth.
   • Gradually add sugar and beat until light and fluffy (about 5–7 minutes).
3. Add eggs
   • Add the eggs one at a time, mixing well after each addition.
4. Mix dry ingredients
   • In another bowl, whisk together flour and salt.
5. Combine ingredients
   • Add the flour mixture to the batter alternating with milk.
   • Start and end with the flour mixture.
   • Mix until just combined.
6. Add flavorings
   • Stir in vanilla extract and almond extract.
7. Bake
   • Pour batter into the prepared pan.
   • Bake 1 hour 30 minutes to 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
   • Let the cake cool in the pan for 15–20 minutes, then turn out onto a rack to cool completely.

Optional Almond Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon almond extract

Mix until smooth and drizzle over the cooled cake. 🍰

Tips

• Use room-temperature eggs and butter for a smoother batter.
• Do not overmix once flour is added.
• This cake freezes well for up to 3 months.

If you’d like, I can also show you the old-fashioned Southern 12-egg pound cake method that makes it extra moist and fluffy.