Almond Pound Cake
A delightful treat with rich almond flavor and comforting aroma, perfect for gatherings or cozy afternoon snacks.
Ingredients
Main Ingredients
- 1/2 cup Unsalted Butter (room temperature) Adds richness and depth to the cake.
- 1 cup Granulated Sugar Essential for the perfect sweetness.
- 3 large Eggs (room temperature) Contribute to moisture and structural integrity.
- 1 tsp Almond Extract Infuses the cake with delightful almond essence.
- 1/2 cup Greek Yogurt Keeps the cake moist and adds tangy richness.
- 1 1/2 cups All Purpose Flour Provides structure and helps it rise.
- 1 tsp Baking Powder Creates a light and airy texture.
- 1/2 tsp Salt Enhances overall flavor while balancing sweetness.
- 1/2 cup Blanched Almond Slices (and more for garnish) Adds crispy and nutty crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8-inch loaf pan by lightly greasing and lining it with parchment paper.
- In a large mixing bowl, combine the room temperature butter and granulated sugar. Cream them together until light and fluffy.
- Crack in the eggs one at a time, mixing well after each addition, then add the Greek yogurt and almond extract, mixing until smooth.
- Sift the all-purpose flour with the baking powder and salt over the wet ingredients.
- Fold in the blanched almond slices gently until just incorporated.
- Transfer the batter into the prepared loaf pan and smooth the top with a rubber spatula.
- Make a 1/2-inch deep score down the center of the loaf lengthwise and sprinkle extra almond slices on top.
- Bake the cake in the preheated oven for 40-45 minutes, until golden brown and a toothpick comes out clean.
- Allow the loaf to cool to room temperature before removing and slicing.
Notes
Ensure all ingredients are at room temperature for the best mixing results. Consider substituting half the vanilla extract with more almond extract for a more intense almond flavor.