Almond Yogurt Pound Cake with Almond Flour

Almond Yogurt Pound Cake with Almond Flour

This almond yogurt pound cake is built for a moist, even crumb with a clean almond flavor. Yogurt brings a gentle tang and softness, almond flour adds richness without heaviness, and a small amount of oil keeps the loaf tender for days. It is a simple bake that fits breakfast, coffee breaks, or a low-key dessert spread, and it does not require any special equipment beyond a loaf pan and a mixer.

Flavor Profile

The flavor is classic and balanced: buttery and mildly sweet with a clear almond note. The yogurt keeps the crumb fresh and slightly creamy, while the almond topping adds a light crunch. It is not overly sweet, so it pairs well with tea, coffee, or fruit.

Ingredient Highlights

Almond flour contributes fat and aroma, which helps the cake stay moist. Yogurt adds acidity, which gently tenderizes the batter. A mix of butter and oil gives structure and softness: the butter provides flavor, and the oil keeps the loaf supple after cooling.

How It Comes Together

The batter relies on a straightforward creaming method. The butter and sugar are whipped until light, the eggs are added gradually for stability, and the yogurt and oil smooth the mixture. Dry ingredients are folded in at the end to avoid overmixing. The sliced almonds sit on the surface, toasting as the cake bakes.

Chef's Tips

• Stop mixing once the flour is incorporated to prevent a tight crumb.
• If your kitchen is warm, chill the batter for 10 minutes before baking to keep the top from doming too quickly.
• For the cleanest slices, let the loaf cool fully before cutting.

Easy Swaps

• Use Greek yogurt for a slightly denser crumb.
• Replace vanilla with almond extract for a stronger almond aroma.
• Swap half the granulated sugar for light brown sugar to add caramel notes.

Make-Ahead & Meal Prep

This loaf holds its texture well for two days at room temperature and up to five days in the refrigerator. Wrap tightly and bring to room temperature before serving. It also freezes well: slice, wrap, and thaw portions as needed.

Budget Tips

Buy almond flour in bulk when possible, or pulse blanched almonds in a food processor for a coarse homemade version. The cake tolerates a slightly coarser meal, though the crumb will be more rustic.

FAQ

Can I make this gluten-free? Yes. Use a 1:1 gluten-free baking blend in place of all-purpose flour and keep the almond flour the same.

Why does the top sometimes crack? Pound cakes often split as the batter rises. It is normal and does not affect texture.

Can I add fruit? Yes. Fold in 1 cup of berries or diced pears, and toss them lightly in flour before adding to reduce sinking.