Almond Pound Cake with Yogurt and Almond Flour

Almond Pound Cake with Yogurt and Almond Flour

This almond pound cake is a tender loaf with a rich butter base, a touch of yogurt, and a subtle nuttiness from almond flour. It is a simple, reliable bake that fits breakfast, coffee breaks, or a light dessert.

The combination of butter and oil keeps the crumb moist while the yogurt adds a gentle tang and soft texture. A sprinkle of sliced almonds finishes the top with a delicate crunch.

Why This Recipe Works

Creaming the butter and sugar builds structure, while the added oil and yogurt prevent the loaf from drying out. Almond flour adds flavor without making the cake heavy, and sifting the dry ingredients helps the loaf rise evenly.

Ingredients Overview

Almond flour adds aroma and tenderness, while all-purpose flour provides structure. Yogurt and neutral oil keep the cake moist, and a light topping of sliced almonds adds texture.

How to Make Almond Pound Cake

Cream the butter and sugar until fluffy, then add the eggs one at a time to build volume. Mix in the yogurt, oil, and vanilla until smooth, then fold in the sifted dry ingredients just until combined. Bake the loaf until golden and set in the center.

Tips, Variations, and Storage

Let the loaf cool fully before slicing for clean pieces. Store at room temperature in an airtight container for up to 3 days, or freeze slices for up to 2 months. For extra almond flavor, add a few drops of almond extract to the batter.