Nothing says Christmas like the warm, buttery aroma of pound cake filling the kitchen. This Christmas pound cake recipe has been my go-to holiday dessert for years – it’s the one my grandmother would pull out of her ancient oven while we decorated the tree, filling the whole house with that magical scent of vanilla and almond. The secret? She always swore by using real butter and letting the eggs come to room temperature first. “Cold eggs make a sad cake,” she’d say with that knowing wink of hers.

What makes this Christmas pound cake so special isn’t just its rich, dense crumb or the way the flavors deepen overnight (though that’s part of it). It’s how effortlessly it brings people together – whether served with coffee on Christmas morning or as the grand finale to your holiday dinner. The golden crust gives way to a moist interior that practically melts in your mouth, making it the perfect centerpiece for any festive gathering.

Why You’ll Love This Christmas Pound Cake Recipe

Oh my goodness, where do I even start? This Christmas pound cake recipe has been my holiday lifesaver for so many reasons:

The texture is pure magic – dense yet tender, with that perfect golden crust that crackles slightly when you slice it
The almond and vanilla extracts create this cozy, festive flavor that just smells like Christmas morning
It’s shockingly simple to make (even my nephew can handle this one!)
The batter comes together in one bowl – less cleanup means more time for wrapping presents!
It keeps beautifully for days, getting even more flavorful

Trust me, once you try this Christmas pound cake, it’ll become your new holiday tradition too.

Ingredients for Christmas Pound Cake Recipe

Okay, let’s gather our ingredients – and I mean the good stuff! Here’s what you’ll need for that perfect Christmas pound cake:

1 1/2 cups unsalted butter, softened – and I mean really softened (leave it out for at least 2 hours)
3 cups granulated sugar – yes, it’s a lot, but holidays are for indulgence!
5 large eggs – room temperature is crucial (trust Grandma on this)
3 cups all-purpose flour – spooned and leveled, don’t pack it
1/2 teaspoon baking powder – just a pinch to help it rise
1/4 teaspoon salt – balances all that sweetness
1 cup whole milk – the fat content matters here
1 teaspoon vanilla extract – pure, not imitation
1 teaspoon almond extract – the secret holiday flavor

See? Nothing fancy – just quality ingredients treated right. Now let’s make some magic!

How to Make Christmas Pound Cake: Step-by-Step

Alright, let’s dive into making this gorgeous Christmas pound cake! I promise it’s easier than untangling Christmas lights – just follow these steps carefully and you’ll have a holiday masterpiece.

Preparing the Batter

First things first – preheat that oven to 325°F (165°C). While it’s warming up, grab your biggest mixing bowl and let’s cream that butter and sugar together. This is where the magic starts! Beat them for a good 4-5 minutes until they’re pale and fluffy – it should look like whipped frosting. Now add those room-temperature eggs one at a time, mixing well after each addition. Don’t rush this part! Scrape down the sides of the bowl between eggs to make sure everything gets incorporated evenly.

In another bowl, whisk together your flour, baking powder, and salt. Now comes the alternating dance – add about a third of the dry ingredients to the butter mixture, mix just until combined, then half the milk. Repeat, ending with the last of the dry ingredients. The batter should be thick but smooth – a few small lumps are okay! Finally, stir in those wonderful extracts. The almond-vanilla combo will make your kitchen smell like Santa’s bakery!

Baking and Cooling

Pour that glorious batter into your prepared bundt pan (I grease mine with butter and dust with flour – no sticking allowed!). Smooth the top gently with a spatula. Now pop it in the oven and resist the urge to open the door for at least 50 minutes. Around the 60-minute mark, start checking with a toothpick – it should come out clean or with just a few moist crumbs.

Here’s the hard part – let it cool in the pan for 15 minutes before flipping it out onto a wire rack. I know it’s tempting to dig in right away, but patience gives you that perfect texture. The cake will pull away slightly from the pan when it’s ready to come out. Let it cool completely before slicing – though honestly, I won’t judge if you sneak a warm piece!

Tips for the Perfect Christmas Pound Cake

After making this Christmas pound cake more times than I can count, I’ve picked up some foolproof tricks to guarantee success every time:

Room temp is non-negotiable – Cold butter and eggs will make your batter curdle. I leave mine out overnight if baking first thing in the morning!
Grease every nook – Use soft butter and a pastry brush to get into all those bundt pan crevices, then dust with flour like you’re preparing for a snowstorm.
Don’t overmix – Once you add the flour, mix just until combined. Overworking the batter makes tough cake – and we want tender!
Rotate halfway – At about 30 minutes, give your pan a gentle turn for even browning (but no peeking before then!).
Cool slowly – Letting it rest in the pan prevents those heartbreaking cracks when you flip it out.

Follow these tips, and your Christmas pound cake will be the star of the dessert table!

Festive Variations for Your Holiday Dessert

Oh, the fun part! While this Christmas pound cake is perfect as-is, sometimes I love shaking things up with festive twists. Try folding in 1 cup of dried cranberries soaked in orange juice – the tartness cuts through the richness beautifully. For a citrusy sparkle, add 2 tablespoons of lemon or orange zest to the batter. Feeling extra festive? Swirl in 1/4 cup crushed peppermint candies right before baking – they create these magical little pockets of minty sweetness. My neighbor swears by adding 1/2 cup toasted pecans for crunch. Honestly? You can’t go wrong – it’s Christmas, after all!

Serving and Storing Your Christmas Pound Cake

Now for the best part – serving this beauty! I love dusting mine with powdered sugar right before bringing it to the table – it looks like fresh snowfall. For special occasions, a simple vanilla glaze (just powdered sugar and milk) drizzled over the top makes it extra festive. My family insists on a dollop of freshly whipped cream with each slice – the creamy contrast is heavenly.

Leftovers? Ha! Just kidding. If by some miracle there’s any left, wrap slices tightly in plastic wrap or store the whole cake in an airtight container at room temperature. It actually gets better after a day or two as the flavors meld. For longer storage, freeze individual slices wrapped in foil – perfect for those January days when you’re craving holiday cheer!

Christmas Pound Cake Recipe FAQs

Can I freeze this Christmas pound cake? Absolutely! Wrap cooled slices tightly in plastic wrap, then foil. They’ll keep beautifully for up to 3 months. Thaw overnight on the counter – it tastes just-baked!

What can I use instead of almond extract? If you’re not an almond fan, try using all vanilla extract (2 teaspoons total). Orange extract makes a lovely holiday twist too – just use half the amount since it’s stronger.

Why did my cake sink in the middle? Oh no! Usually this means either the oven door was opened too early or the cake wasn’t quite done. Next time, wait until at least 50 minutes before checking, and make sure your toothpick comes out clean.

Can I make this in regular cake pans? You bet! Two 9-inch rounds work perfectly – just reduce baking time to about 45 minutes. Keep an eye on them!

How do I know when it’s done? The toothpick test is your best friend – no wet batter, just a few moist crumbs. The cake should also pull slightly away from the pan’s edges.

Nutritional Information

Just between us, holiday baking isn’t exactly health food – but that’s what New Year’s resolutions are for, right? While this Christmas pound cake is packed with all the good stuff (real butter, farm-fresh eggs), exact nutrition will vary based on your specific ingredients. My advice? Enjoy every delicious bite and worry about calories in January!

Share Your Holiday Creation

I’d love to see your Christmas pound cake masterpiece! Tag me on Instagram or leave a comment below – nothing makes me happier than seeing your holiday baking adventures!

Irresistible Christmas Pound Cake Recipe: 5-Star Holiday Dessert

Author: Zach
Total Time: 90 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic Christmas pound cake recipe that makes a delightful holiday dessert.

Ingredients

Scale

1 1/2 cups unsalted butter, softened
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Instructions

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
Stir in the vanilla and almond extracts.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

For a festive touch, add red and green sprinkles to the batter.
Store in an airtight container for up to 5 days.
Serve with whipped cream or a dusting of powdered sugar.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 100mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg

Keywords: Christmas pound cake, holiday dessert, festive cake