Classic Almond Pound Cake (Printable Version)
Moist pound cake infused with almond extract and studded with crunchy almond slices for a delightful dessert.
# Ingredients Required:
→ Dairy & Fats
01 -
113 g unsalted butter, softened
02 -
120 g Greek yogurt
→ Sugars & Sweeteners
03 -
200 g granulated sugar
→ Eggs
04 -
3 large eggs, room temperature
→ Flavors & Extracts
05 -
5 ml almond extract
→ Dry Ingredients
06 -
190 g all-purpose flour
07 -
4 g baking powder
08 -
2.5 g salt
→ Nuts
09 -
50 g blanched almond slices, plus extra for garnish
# Guide to Cooking:
01 -
Preheat oven to 175°C. Lightly grease an 20 cm loaf pan and line it with parchment paper. Set aside.
02 -
In a large bowl, beat softened butter with granulated sugar using a hand mixer until the mixture is light and fluffy.
03 -
Add eggs one at a time, mixing thoroughly after each addition. Then blend in Greek yogurt and almond extract until smooth.
04 -
Sift flour, baking powder, and salt directly over the wet ingredients.
05 -
Add sliced almonds and gently fold the mixture just until combined, taking care not to overmix to preserve tenderness.
06 -
Pour the batter into the prepared pan and smooth the top with the back of a rubber spatula.
07 -
Lightly oil a paring knife and make a 1.3 cm deep score lengthwise down the center of the loaf. Sprinkle additional almond slices on top.
08 -
Bake in the preheated oven for 40 to 45 minutes until the surface is golden and a toothpick inserted in the center comes out clean. Cool to room temperature before removing from the pan and slicing.
# Extra Suggestions:
01 -
Use room temperature ingredients for a smooth batter and avoid overmixing to ensure a tender crumb. Scoring the loaf directs even rising during baking.