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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/almond-pound-cake-recipe/