Irresistibly Moist Almond Pound Cake
If you’re in search of a dessert that embodies warmth and comfort, look no further than this Irresistibly Moist Almond Pound Cake. This delightful treat combines buttery goodness with the nutty essence of almonds, creating a cake that’s perfect for any occasion, from a simple weeknight dessert to a gathering with friends and family. With its easy preparation process, this recipe invites everyone into the kitchen to share in the fun. The moment you take your first bite, you’ll understand why this cake is so special.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 oven to 350°F (175°C) and grease a loaf pan.
- Cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in almond extract.
- Fold in Greek yogurt until just combined; the batter may appear slightly lumpy.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
- Gently fold in almond slices.
- Pour batter into prepared pan and smooth the top; bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 13g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg