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Almond Pound Cake

Irresistibly Moist Almond Pound Cake for Ultimate Comfort

This Almond Pound Cake offers a perfect balance between moist, buttery goodness and a nutty crunch that is sure to delight.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 3 large Eggs room temperature
  • 2 teaspoons Almond Extract
  • 1 cup Greek Yogurt
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Blanched Almond Slices toasted if desired

Equipment

  • 8-inch loaf pan
  • electric mixer
  • mixing bowl
  • spatula
  • Sifter

Method
 

Step-by-Step Instructions for Almond Pound Cake
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch loaf pan.
  2. Cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 4-5 minutes until light and fluffy.
  3. Gradually add the room temperature eggs, mixing well after each addition, then add Greek yogurt and almond extract.
  4. Sift the all-purpose flour, baking powder, and salt over the wet ingredients and gently fold together.
  5. Fold in the blanched almond slices delicately.
  6. Pour the prepared batter into the greased loaf pan and smooth the top, scoring the center if desired.
  7. Bake for approximately 40-45 minutes until golden brown and a toothpick comes out clean.
  8. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Wrap the cooled cake tightly in plastic wrap or foil to maintain freshness. It stays moist for up to three days at room temperature.