Moist Almond Pound Cake

This almond pound cake offers a tender crumb and delightful almond aroma that makes it a favorite for afternoon tea or a simple dessert. It's easy enough to pull together on a busy day yet impressive enough to serve guests without any fuss.

I often make this cake when I want something nostalgic but straightforward. It quickly became my go-to when hosting friends for coffee because it pairs beautifully with both tea and rich espresso.

Ingredients

• Unsalted Butter: room temperature to cream smoothly with sugar ensuring an airy base
• Granulated Sugar: for sweetness and to help give the cake its tender texture
• Eggs: large and room temperature to bind ingredients and provide structure
• Almond Extract: for a fragrant signature flavor. Use good quality pure almond extract for best results
• Greek Yogurt: adds moisture and subtle tang which keeps the cake from feeling dense
• All Purpose Flour: chosen for its versatility and light crumb development
• Baking Powder: ensures lift and avoid the cake being flat or heavy
• Salt: balances the sweetness and brings depth to the overall flavor
• Blanched Almond Slices: add crunch and visual appeal inside the cake and as a garnish. Choose fresh, pale slices for best texture

Instructions

Preheat and Prepare Pan:

Lightly grease an 8-inch loaf pan and line it with parchment paper to prevent sticking and help with easy removal later. Set your oven to 350 degrees Fahrenheit.

Cream Butter and Sugar:

In a large bowl, combine the room temperature butter with granulated sugar. Use a hand mixer or stand mixer on medium speed until the mixture is pale and fluffy. This step introduces air for a light cake.

Incorporate Eggs and Flavor:

Add eggs one at a time into the creamed mixture, mixing thoroughly after each addition to maintain an even texture. Stir in the Greek yogurt and almond extract until combined and smooth.

Add Dry Ingredients and Almonds:

Sift together the flour, baking powder, and salt directly over the wet ingredients to avoid lumps. Scatter the sliced almonds on top and fold everything gently until just combined. Avoid overmixing as it can toughen the cake.

Transfer Batter and Score:

Pour the batter into the prepared loaf pan and smooth the top using a spatula. Lightly oil a paring knife and make a half-inch deep cut lengthwise down the center of the batter. This helps the cake rise evenly during baking. Sprinkle additional almond slices on top for texture and decoration.

Bake and Cool:

Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when it turns golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing and slicing.

I especially love how the almond slices toast slightly in the oven, creating a subtle crunch that contrasts with the soft cake inside. This cake always reminds me of my grandmother's kitchen where the smell of almond treats filled the air during holiday gatherings.

Storage Tips

Store the cake in an airtight container at room temperature for up to three days to maintain moisture. For longer storage, wrap tightly with plastic wrap and freeze for up to one month. Thaw in the refrigerator overnight before serving.

Ingredient Swaps

Greek yogurt may be swapped with sour cream or buttermilk for similar moistness and tang. If you don't have almond extract, vanilla extract works as a mild substitute though it will change the almond-forward flavor. Using chopped whole almonds instead of slices gives a different texture but still delicious.

Serving Ideas

This pound cake is lovely served simply with fresh berries and whipped cream or alongside a scoop of vanilla ice cream for a comforting dessert. It also makes a wonderful base for a trifle or layered dessert with custard and fruit.

Cultural Context

Pound cake dates back to 18th century Europe where it got its name from the original recipe using a pound each of flour, butter, sugar, and eggs. Variations around the world often incorporate local nuts or flavoring extracts. Incorporating almonds into pound cake adds a nutty character common in Mediterranean and Middle Eastern baking traditions.

This cake has become a favorite every time I bake it. It brings back sweet memories of afternoons spent chatting with friends and family over tea and a simple, reliable dessert that always impresses.

Frequently Asked Recipe Questions

→ What makes the pound cake moist?

The combination of room temperature butter, Greek yogurt, and careful mixing retains moisture, giving the cake a tender, moist texture.

→ Why is the batter scored before baking?

Scoring the batter allows the cake to expand evenly in the oven, preventing cracks and encouraging a uniform rise.

→ Can I substitute almond extract with another flavor?

Yes, vanilla or hazelnut extract can be used, but almond extract provides the signature nutty aroma and flavor unique to this cake.

→ What is the purpose of folding in the almonds gently?

Folding preserves the almond slices' texture and prevents overmixing, which can make the cake dense.

→ How do I know when the cake is fully baked?

The cake is ready when it turns golden brown and a toothpick inserted in the center comes out clean.