Vanilla-Almond Pound Cake With Easy Strawberry-Rose

Name: Vanilla-Almond Pound Cake With Easy Strawberry-Rose Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POUND CAKE:; 1/2 pounds Unsalted Butter, At Room Temperature; 2 teaspoons Pure Vanilla Extract; 1 teaspoon Pure Almond Extract (or Use An Additional 1 Teaspoon Pure Vanilla Extract); 1 cup Sugar, Plus 2 Tablespoons; 4 Large Eggs; 1 Large Egg Yolk; 1-3/4 cup All-purpose Flour; 1/2 teaspoons Salt; Butter, To Grease The Pan; FOR THE STRAWBERRY SAUCE:; 3 cups Sliced Strawberries; 3 Tablespoons Sugar; 1/2 teaspoons Rosewater

Servings: persons

FOR THE POUND CAKE:
1/2 pounds Unsalted Butter, At Room Temperature
2 teaspoons Pure Vanilla Extract
1 teaspoon Pure Almond Extract (or Use An Additional 1 Teaspoon Pure Vanilla Extract)
1 cup Sugar, Plus 2 Tablespoons
4 Large Eggs
1 Large Egg Yolk
1-3/4 cup All-purpose Flour
1/2 teaspoons Salt
Butter, To Grease The Pan
FOR THE STRAWBERRY SAUCE:
3 cups Sliced Strawberries
3 Tablespoons Sugar
1/2 teaspoons Rosewater

1
1. For the cake: Preheat oven to 325 F. Grease a 9 by 5-inch loaf pan (preferably a glass pan) with butter and line the bottom of the pan with parchment paper.
2
2. Use a handheld electric mixer to beat the butter and extracts together in a large bowl. Cream in the sugar. Add the eggs and the yolk one at a time, beating until fully incorporated and fluffy before adding another. Once the eggs are added, beat until the mixture is light and fluffy. Add the flour and salt and use a wooden spoon to stir just until combined, being careful not to over-mix.
3
3. Pour the batter into the prepared pan and put it into the oven. Bake until the loaf is golden on all sides, split on top, and a toothpick inserted in the center comes out with just a couple crumbs (not completely dry), about 1 hour 15 minutes. The sauce needs to sit in the refrigerator for an hour so you can make it at this time if desired (instructions below).
4
4. Remove pan from oven and set it on a rack. Cool cake for 20 minutes in the pan, and then run a knife along the perimeter and slide the loaf out. Transfer it to a wire rack to cool completely before slicing.
5
5. For the strawberry sauce, combine all ingredients in a medium sized bowl and let them sit for an hour in the fridge.
6
6. Serve each slice of pound cake topped with strawberry sauce, and of course you can also add a dollop of whipped cream if you like.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE POUND CAKE:, 1/2 pounds Unsalted Butter, At Room Temperature, 2 teaspoons Pure Vanilla Extract, 1 teaspoon Pure Almond Extract (or Use An Additional 1 Teaspoon Pure Vanilla Extract), and more.

Yes, Vanilla-Almond Pound Cake With Easy Strawberry-Rose Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla-Almond Pound Cake With Easy Strawberry-Rose Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions