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Almond Pound Cake Recipe

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3.9 from 3 reviews

This Almond Pound Cake is a moist and flavorful dessert featuring a tender crumb infused with almond extract and topped with crunchy blanched almond slices. Perfectly baked in a loaf pan, this cake combines creamy Greek yogurt and rich butter for a delightful texture and subtle tang, making it an irresistible treat for almond lovers.

Ingredients

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 cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt

Toppings

  • ½ cup Blanched Almond Slices, plus extra for garnish

Instructions

  1. Preheat Oven 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 prevent sticking. Set aside.
  2. Cream Butter and Sugar: In a large bowl, combine the room temperature unsalted butter and granulated sugar. Using a hand mixer or hand blender, cream them together until the mixture is light, fluffy, and pale in color. This will incorporate air into the batter, ensuring a tender crumb.
  3. Add Eggs and Flavorings: Crack in the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition until smooth and fully incorporated. Next, add the Greek yogurt and almond extract. Mix until the batter is smooth and homogeneous.
  4. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt directly over the wet ingredients. This helps prevent lumps and ensures even distribution of leavening agents.
  5. Fold in Almond Slices: Add the blanched almond slices to the batter. Using a spatula, gently fold the mixture just until combined. Be careful not to overmix, as overworking the batter can make the cake dense.
  6. Prepare Batter in Pan: Transfer the batter into the prepared loaf pan, spreading it evenly. Use the back of a rubber spatula to smooth the top for an even surface.
  7. Score and Garnish: Lightly oil a paring knife and score a ½ inch deep line down the center of the batter lengthwise. This helps the cake bake evenly and creates an attractive finish. Sprinkle extra blanched almond slices on top for garnish.
  8. Bake the Cake: Place the loaf pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when it is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Allow the cake to cool in the pan to room temperature before removing it. Then slice and serve as desired.

Notes

  • Use room temperature ingredients to ensure proper mixing and a uniform batter.
  • Do not overmix after adding the flour to keep the cake tender.
  • Scoring the batter helps with even rising and an attractive look.
  • Use parchment paper to easily remove the cake from the pan without sticking.
  • Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for up to one week.
  • You can substitute the almond extract with vanilla extract if you prefer a less intense almond flavor.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

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