Almond Pound Cake Recipe

Introduction

This Almond Pound Cake is a moist, tender treat bursting with nutty flavor. Perfect for tea time or a simple dessert, its delicate almond aroma and crunchy almond topping make it truly special.

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, cream the room temperature butter and granulated sugar together using a hand blender until light and fluffy.
3. Step 3: Crack the eggs into the batter one at a time, mixing until smooth after each addition. Then add the Greek yogurt and almond extract, mixing until fully combined.
4. Step 4: Sift the flour, baking powder, and salt directly over the wet ingredients.
5. Step 5: Add the sliced almonds to the dry ingredients 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 spatula.
7. Step 7: Lightly oil a paring knife and make a ½-inch deep score down the center of the loaf lengthwise. Sprinkle extra almond slices on top for garnish.
8. Step 8: Bake in the preheated oven for 40-45 minutes. The cake is done when golden and a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool to room temperature in the pan before removing and slicing.

Tips & Variations

• For extra almond flavor, lightly toast the almond slices before adding them to the batter.
• Substitute Greek yogurt with sour cream for a slightly tangier taste.
• Add a tablespoon of lemon zest to the batter for a fresh citrus twist.
• Use a bundt pan instead of a loaf pan for a festive presentation.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving. Reheat slices gently in a microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of sliced almonds?

Yes, you can substitute almond flour for sliced almonds to add almond flavor throughout the cake. However, texture will be different as you lose the crunchy almond slices.

Is it necessary to use room temperature eggs and butter?

Using room temperature eggs and butter helps create a smooth, well-incorporated batter, which results in a tender, evenly baked pound cake.

Almond Pound Cake Recipe

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★★★★★

4.8 from 124 reviews

This Almond Pound Cake is a moist and flavorful dessert featuring a rich almond aroma enhanced by almond extract and topped with crunchy blanched almond slices. Made with Greek yogurt for a tender crumb, this classic loaf cake is perfect for teatime or any occasion that calls for a simple yet elegant baked treat.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

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

Dry Ingredients

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

Toppings

• ½ cup Blanched Almond Slices, plus more for garnish

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch loaf pan and line it with parchment paper for easy removal. Set aside.
2. Cream Butter and Sugar: In a large bowl, combine the room temperature butter and granulated sugar. Using a hand mixer or blender, cream together until the mixture is light and fluffy, ensuring the sugar is well incorporated.
3. Add Eggs and Flavorings: Crack in the eggs one at a time, mixing thoroughly after each addition until the batter is smooth. Then, add the Greek yogurt and almond extract, continuing to mix until evenly combined.
4. Sift Dry Ingredients: Sift the all-purpose flour, baking powder, and salt directly over the wet ingredients to ensure even distribution and prevent lumps.
5. Combine Batter and Almonds: Add the blanched almond slices to the dry ingredients and fold everything together gently until just combined. Avoid over mixing to keep the cake tender.
6. Transfer to Pan and Garnish: Pour the batter into the prepared loaf pan, smoothing the top with the back of a spatula. Lightly oil a paring knife and make a ½-inch deep lengthwise score down the center of the batter. Sprinkle extra almond slices evenly over the top for garnish.
7. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes. The cake is ready when golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool to room temperature in the pan, then carefully remove it using the parchment paper. Slice and serve as desired.

Notes

• Room temperature eggs and butter ensure better mixing and a lighter texture.
• Do not over mix the batter once flour and almonds are added to avoid tough cake.
• Slicing the loaf before baking helps the cake to rise evenly and prevent cracking.
• Letting the cake cool completely before slicing allows it to set and maintain structure.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Almond Pound Cake, Almond Cake, Loaf Cake, Greek Yogurt Cake, Almond Dessert, Moist Pound Cake