Almond Pound Cake Recipe
Introduction
This Almond Pound Cake is a moist and flavorful treat with a delicate almond aroma and a tender crumb. It’s topped with crunchy blanched almond slices for added texture, making it perfect for afternoon tea or a simple dessert.
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 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup blanched almond slices, plus more for garnish
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch loaf pan and line it with parchment paper. Set aside.
- Step 2: In a large bowl, cream the room temperature butter and granulated sugar together using a hand blender or electric mixer until light and fluffy.
- 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 until fully combined.
- Step 4: Sift the all-purpose flour, baking powder, and salt directly over the wet ingredients.
- Step 5: Add the blanched almond slices to the mixture and gently fold everything together until just combined. Be careful not to overmix.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top with the back of a spatula.
- Step 7: Using a lightly oiled paring knife, make a ½-inch deep score lengthwise down the center of the batter. Sprinkle extra almond slices on top for garnish.
- Step 8: Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Step 9: Let the cake cool to room temperature in the pan before removing and slicing.
Tips & Variations
- For an extra nutty flavor, toast the almond slices lightly before folding them into the batter and sprinkling on top.
- Substitute Greek yogurt with sour cream or buttermilk for a slightly different texture and tang.
- If you prefer, add a handful of chocolate chips or dried cranberries for added sweetness and texture.
- Make sure all your wet ingredients are at room temperature to ensure an even batter and better rise.
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. To reheat, thaw at room temperature and warm slices briefly in the microwave or oven.
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 substituting it directly may alter the cake’s structure. For best results, stick to all-purpose flour or use a recipe specifically designed for almond flour.
What can I use instead of almond extract?
If you don’t have almond extract, vanilla extract is a good alternative and will still complement the cake’s flavors well.
PrintAlmond Pound Cake Recipe
This Almond Pound Cake is a moist and tender loaf bursting with rich almond flavor. Made with butter, Greek yogurt, and a generous amount of blanched almond slices, it offers a delicate crumb with a delightful nutty crunch on top. Perfect for an afternoon tea or a sweet breakfast treat, this easy-to-make cake is baked to golden perfection and scored on top for a beautiful presentation.
- 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
Butter and Sugar
- ½ cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
Wet Ingredients
- 3 large Eggs, room temperature
- 1 teaspoon Almond Extract
- ½ cup Greek Yogurt
Dry Ingredients
- 1½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Blanched Almond Slices, plus more for garnish
Instructions
- 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. Set aside.
- Cream Butter and Sugar: In a large bowl, combine the room temperature unsalted butter and granulated sugar. Use a hand blender to cream the mixture together until it becomes light and fluffy, about 2-3 minutes.
- Add Eggs, Yogurt, and Almond Extract: Crack the eggs into the batter one at a time, mixing well after each addition until the batter is smooth. Then add the Greek yogurt and almond extract and continue mixing until fully incorporated.
- Sift Dry Ingredients: Sift the all-purpose flour together with the baking powder and salt directly over the wet ingredients to avoid clumps.
- Fold in Almond Slices: Add the blanched almond slices to the mixture and gently fold everything together using a spatula or wooden spoon until just combined. Be careful not to overmix to keep the cake tender.
- Pour Batter into Pan and Score: Transfer the batter into the prepared loaf pan. Use the back of a rubber spatula to smooth the top evenly. 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 as garnish.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool to room temperature in the pan. Once cooled, carefully lift the cake out using the parchment paper, slice, and serve.
Notes
- Ensure all ingredients are at room temperature for the best texture.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Adding the yogurt helps to keep the cake moist and adds a subtle tang.
- Use a light hand when scoring the top to avoid deflating the batter.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be served with a dusting of powdered sugar or a drizzle of honey for extra sweetness.
Keywords: Almond pound cake, almond loaf, nutty cake, moist pound cake, Greek yogurt cake
