Almond Pound Cake Recipe

Introduction

This Almond Pound Cake is a tender, flavorful treat perfect for any occasion. With a hint of almond extract and a crunchy almond topping, it offers a delightful balance of textures and tastes. Easy to make and irresistibly delicious, it’s a great addition to your baking repertoire.

Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon almond extract
• ½ cup Greek yogurt
• 1½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup blanched almond slices, plus extra for garnish

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly grease an 8-inch loaf pan and line it with parchment paper. Set aside.
2. Step 2: In a large bowl, combine the room temperature butter and granulated sugar. Use a hand mixer to cream them together until light and fluffy.
3. Step 3: Crack the eggs into the batter one at a time, mixing well after each addition until smooth. Then add the Greek yogurt and almond extract, mixing again until smooth.
4. Step 4: Sift the flour, baking powder, and salt directly over the wet ingredients.
5. Step 5: Add the sliced almonds to the bowl and gently fold everything together until just combined. Be careful not to overmix.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with the back of a rubber spatula.
7. Step 7: Lightly oil a paring knife and make a ½-inch deep score lengthwise down the middle of the batter. Sprinkle extra almond slices on top for garnish.
8. Step 8: Bake in the preheated oven for 40 to 45 minutes. The cake is done when it is golden and a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cake to cool to room temperature before removing it from the pan and slicing.

Tips & Variations

• For extra moistness, substitute the Greek yogurt with sour cream or buttermilk.
• Try adding a handful of chopped dark chocolate or dried cherries for a delightful twist.
• Use sliced or slivered almonds for a different texture on top.
• Make sure your eggs and butter are at room temperature to ensure a smooth batter.

Storage

Store the almond pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. To reheat, warm slices gently in a microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of all-purpose flour?

Almond flour has a different texture and moisture content, so it’s not recommended as a direct substitution. Using almond flour will result in a denser and moister cake, which may require recipe adjustments.

What can I use if I don’t have almond extract?

If you don’t have almond extract, vanilla extract is a good substitute, but the distinct almond flavor will be milder. You can also omit it, but the cake will lack the signature almond aroma.

Almond Pound Cake Recipe

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★★★★★

4.7 from 649 reviews

This Almond Pound Cake is a rich and moist treat featuring the nutty flavor of almond extract and crunchy blanched almond slices. Made with creamy Greek yogurt and unsalted butter, this classic loaf cake is perfect for an afternoon snack or dessert, offering a tender crumb and delightful almond aroma with every bite.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup Unsalted Butter, room temperature
• 1 cup Granulated Sugar
• 3 large Eggs, room temperature
• 1 teaspoon Almond Extract
• ½ cup Greek Yogurt

Dry Ingredients

• 1½ cup All Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Salt

Add-ins & Garnish

• ½ cup Blanched Almond Slices, plus extra for garnish

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
2. Cream Butter and Sugar: In a large bowl, combine the room temperature unsalted butter and granulated sugar. Using a hand mixer or blender, cream them together until the mixture is light, fluffy, and pale in color.
3. Add Eggs and Flavorings: Crack the eggs in one at a time into the batter, mixing thoroughly after each addition to ensure the mixture is smooth and well incorporated. Then add the Greek yogurt and almond extract, mixing until fully combined.
4. Incorporate Dry Ingredients: Sift the all-purpose flour, baking powder, and salt directly over the wet ingredients. This helps evenly distribute the leavening agent and salt while avoiding lumps.
5. Fold in Almond Slices: Add the blanched almond slices to the batter and gently fold them in until just combined. Be careful not to overmix to maintain a tender crumb.
6. Transfer to Pan and Score: Pour the batter into the prepared loaf pan, smoothing the top with the back of a rubber spatula. Using a lightly oiled paring knife, make a ½-inch deep score lengthwise down the center of the batter. Sprinkle additional almond slices on top for garnish.
7. Bake: Place the loaf pan in the preheated oven and bake for 40-45 minutes. Bake until the cake is golden on top and an inserted toothpick in the center comes out clean.
8. Cool and Serve: Remove the cake from the oven and allow it to cool to room temperature in the pan. Once cooled, remove the cake from the pan using the parchment paper, slice, and serve.

Notes

• Ensure eggs and butter are at room temperature for best creaming results.
• Do not overmix the batter after adding the flour to keep the cake light and tender.
• Using parchment paper helps prevent sticking and makes the cake easier to remove.
• Optional: Toast the almond slices lightly beforehand to enhance their flavor.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: almond pound cake, pound cake recipe, almond cake, loaf cake, baking dessert, Greek yogurt cake, almond extract cake