Indulge in the rich, buttery goodness of this Almond Pound Cake—a classic treat with a nutty twist. Infused with the warm, aromatic flavor of almond extract and a tender crumb that melts in your mouth, this cake strikes the perfect balance between simplicity and elegance. Whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, it’s a dessert that brings comfort and a touch of sophistication to any occasion.
Enjoy more cake, more suited for celebrations, with my Chocolate Cherry Cake and Strawberry Lemonade Bundt Cake.
Ingredients
Find below the list of ingredients to make my Almond Pound Cake.
- Unsalted Butter
- Granulated Sugar
- Almond Extract
- Large Eggs
- Greek Yogurt
- All Purpose Flour
- Baking Powder
- Salt
- Blanched Sliced Almonds
See recipe card for quantities.
Substitutions and Variations
Substitutions:
- Butter → Margarine or Plant-Based Butter:
Swap with equal amounts for a dairy-free version, though the flavor may be slightly different. - All-Purpose Flour → Gluten-Free Flour Blend:
Use a 1:1 gluten-free baking blend to make the recipe celiac-friendly. - Almond Extract → Vanilla Extract or Orange Zest:
Replace for a more subtle or citrusy flavor profile. - Greek Yogurt → Sour Cream:
- Sugar → Coconut Sugar or Maple Sugar:
Choose less refined options for a deeper, more caramelized sweetness.
Variations:
- Add a Glaze:
Drizzle with an almond glaze made of powdered sugar, almond extract, and milk once cooled. - Swirl in Jam or Fruit Compote:
Add a ribbon of raspberry or cherry jam for color and tartness. - Make it a Marble Cake:
Mix in a few tablespoons of cocoa powder to part of the batter and swirl it in before baking. - Use Brown Butter:
Brown the butter before adding it to the batter for a rich, nutty depth of flavor. - Infuse with Citrus:
Add lemon or orange zest to brighten the cake and enhance the almond notes. - Bake as Mini Loaves or Muffins:
Adjust the baking time and serve as individual treats.
How to make an Almond Pound Cake
Preheat your oven to 350F. Lightly grease an 8-inch loaf pan and line it with parchment paper. Set aside.
- Combine in large bowl, the room temperature butter and granulated sugar. Use a hand blender to cream the two together until light and fluffy.
- Crack in the eggs, one at a time into the batter, and mix until smooth after each one. Add the yogurt and almond extract and mix until smooth.
- Sift the flour with the baking powder and salt, directly over the wet ingredients.
- Add the sliced almonds over the dry ingredients and fold everything together until just combined, making sure not to over mix.
5. Place the batter into the prepared 8-inch loaf pan. Use the back of a rubber spatula to smooth out the top.
6. Use an lightly oiled paring knife to make a ½" deep score down the middle of the loaf lengthwise. Sprinkle some extra almond slices on top.
7. Bake the Almond Pound Cake in the preheat 350F oven for 40-45 minutes. Notice that the loaf is ready, when nice and golden, and when a toothpick inserted in the centre of it comes out clean. Let the loaf cool to room temperature and remove from the mold before slicing.
Storage
Let the Almond Pound Cake cool completely at room temperature. Wrap the loaf tightly in plastic wrap or aluminum foil to lock in moisture. Store it at room temperature for up to 3 days. Place it in an airtight container and refrigerate if you plan to keep it for up to a week. Freeze the cake for longer storage by wrapping it securely and placing it in a freezer-safe bag or container. Thaw it at room temperature before serving to restore its soft, tender texture.
Recipe
Almond Pound Cake
Equipment
- 8-inch Loaf Pan
Ingredients
- ½ cup Unsalted Butter room temperature
- 1 cup Granulated Sugar
- 3 large Eggs room temperature
- 1 teaspoon Almond Extract
- ½ cup Greek Yogurt
- 1½ cup All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Blanched Almond Slices and more for garnish
Instructions
- Preheat your oven to 350F. Lightly grease an 8-inch loaf pan and line it with parchment paper. Set aside.
- Combine in large bowl, the room temperature butter and granulated sugar. Use a hand blender to cream the two together until light and fluffy.½ cup Unsalted Butter, 1 cup Granulated Sugar
- Crack in the eggs, one at a time into the batter, and mix until smooth after each one. Add the yogurt and almond extract and mix until smooth.3 large Eggs, 1 teaspoon Almond Extract, ½ cup Greek Yogurt
- Sift the flour with the baking powder and salt, directly over the wet ingredients.1½ cup All Purpose Flour, ½ teaspoon Salt, 1 teaspoon Baking Powder
- Add the sliced almonds over the dry ingredients and fold everything together until just combined, making sure not to over mix.½ cup Blanched Almond Slices
- Place the batter into the prepared 8-inch loaf pan. Use the back of a rubber spatula to smooth out the top.
- Use an lightly oiled paring knife to make a ½" deep score down the middle of the loaf lengthwise. Sprinkle some extra almond slices on top.
- Bake the Almond Pound Cake in the preheat 350F oven for 40-45 minutes. Notice that the loaf is ready, when nice and golden, and when a toothpick inserted in the centre of it comes out clean. Let the loaf cool to room temperature and remove from the mold before slicing.
Mary Anne says
I’ve made this cake several times and substituted spice walnut that I make and each time it gets better. It’s a perfect cake for potlucks and bake sales.
Patricia says
Can I omit almonds and just use the extract?
frenchkisscook says
Hello 🙂 Yes, it should work find with leaving out the almonds since most of the flavor comes from the extract.
Debbie Cochran says
Can I use sour cream in place of the yogurt?
frenchkisscook says
Yes you can 🙂 same amount.
Lisa A. says
Can I substitute Almond flour for the All Purpose flour? If yes, will I use the same amount? Thank you.
frenchkisscook says
Hello, I have received a comment from someone who tried this and it did not turn out. The recipe relies on the gluten in the flour. Thank you for asking!
Caity says
This Almond pound cake is now my new go-to recipe as I’ve used it for a lemon version as well! It is decadent & rich and so wonderful with tea. Love the almonds within and also on the top. It is just lovely and scrumptious…Highly recommended indeed!!
(By the way Alix, I believe there’s a typo in the recipe directions via section #8. as it states ‘leaf’ and thinking it is supposed to be loaf.
Thank you and happy baking/cooking!
Caity