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.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch loaf pan.
- Cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 4-5 minutes until light and fluffy.
- Gradually add the room temperature eggs, mixing well after each addition, then add Greek yogurt and almond extract.
- Sift the all-purpose flour, baking powder, and salt over the wet ingredients and gently fold together.
- Fold in the blanched almond slices delicately.
- Pour the prepared batter into the greased loaf pan and smooth the top, scoring the center if desired.
- Bake for approximately 40-45 minutes until golden brown and a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Find it online: https://sarecipe.com/almond-pound-cake/