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Almond Pound Cake

Almond Pound Cake: A Must-Try for Rich, Buttery Bliss

Indulge in the delightful Almond Pound Cake, a perfect blend of comfort and sophistication with rich flavors and a tender crumb.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 1 cup Granulated Sugar Sweetens and helps create a tender texture; coconut sugar is a great lower glycemic alternative.
  • 3 large Eggs Provides structure and moisture; can be replaced with flax eggs for a vegan twist.
  • 2 teaspoons Almond Extract Infuses the cake with a warm, nutty flavor; feel free to swap with vanilla extract if desired.
  • 1 cup Greek Yogurt Keeps the cake moist and contributes to a fine crumb; sour cream works well if you're out of yogurt.
  • 2 cups All-Purpose Flour Forms the base structure of the cake; almond flour can create a delightful gluten-free version.
  • 1 tablespoon Baking Powder Ensures a good rise; always check if it's fresh!
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor; don’t skip this ingredient.
  • 1/2 cup Blanched Almond Slices Provides a nutty crunch and lovely appearance; you can use chopped walnuts or pecans if you prefer.

Equipment

  • 8-inch loaf pan
  • electric mixer
  • mixing bowl
  • spatula
  • Parchment paper

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 unsalted butter and granulated sugar until light and fluffy.
  3. Incorporate the eggs one at a time, then mix in the Greek yogurt and almond extract.
  4. Sift together the flour, baking powder, and salt, then gradually fold into the wet mixture.
  5. Pour the batter into the prepared loaf pan and score the top.
  6. Bake for 40-45 minutes, checking for doneness with a toothpick.
  7. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature for a smooth batter. Do not overmix to prevent a dense cake. Allow cake to cool before serving for the best texture and flavor.

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