Thank you for being here! I’m so happy to share this Almond Flour Pound Cake recipe—a buttery, tender, and delightfully gluten-free twist on a classic. If you’re passionate about wholesome baking, you’ll love what’s coming next. Don’t forget to subscribe for more heartwarming recipes by email!
Overview of Recipe Content
What This Recipe Is & When to Enjoy It
This Almond Flour Pound Cake is perfect for breakfast, afternoon snacking, or to serve alongside tea or coffee at a special gathering. It’s naturally gluten-free, slightly sweet, and elegantly simple.
Why You’ll Absolutely Love It
- Rich, buttery flavor with a plush, tender crumb
- Naturally sweetened with maple syrup or honey—no refined sugar!
- Subtle Greek yogurt tang keeps it moist
- Lemon zest (optional) creates a bright, zesty note
- Easy to make, yet fancy enough for company
Taste Profile
Think deep almond richness, a whisper of vanilla, and sweet-tart yogurt. Add a hint of citrus, and it’s a memory-maker.
Health & Seasonal Benefits
- Gluten-free and refined sugar–free
- Contains healthy fats and protein from almonds and eggs
- Perfect for gluten-sensitive diets or cozy fall mornings
Ingredients
- 4 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ¼ cup (60 ml) melted coconut oil or butter
- ½ cup (125 g) plain Greek yogurt
- 1½ tsp vanilla extract
- Zest of 1 lemon (optional)
- 2 cups (200 g) almond flour
- ½ tsp baking powder
- ¼ tsp salt
Optional toppings: fresh berries, powdered sugar, honey drizzle, chopped nuts
Tools Needed
- 9×5″ loaf pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups/spoons
Substitutions & Add-Ins
- Use butter or coconut oil (choose based on flavor preference)
- Swap yogurt for sour cream or vegan yogurt
- Add fresh berries or chocolate chips for fun variations
How to Make Blissful Almond Flour Pound Cake
- Preheat & Prep – Heat oven to 350 °F (175 °C). Grease and line your loaf pan.
- Dry Ingredients – Whisk almond flour, baking powder & salt.
- Wet Ingredients – Beat eggs, maple syrup, oil, yogurt, vanilla, and lemon zest until creamy and smooth.
- Combine – Gently fold dry into wet until no streaks remain.
- Bake – Pour into the pan, smooth top, bake 40–50 minutes until golden and a toothpick comes out clean.
- Cool & Enjoy – Let it rest 10 minutes in pan, then transfer to a rack. Slice and serve with your favorite topping!
Throughout, you’ll feel that homey warmth as it bakes—like nonna’s embrace.
What to Serve with Blissful Almond Flour Pound Cake
- Fresh berries or sautéed fruit
- Dollop of whipped cream or Greek yogurt
- A steaming mug of coffee or loose-leaf tea
- Vanilla ice cream for an indulgent twist
Tips for Making It Perfect
- Room-temp eggs help the cake rise evenly
- Measure almond flour correctly—fluff before spooning
- Don’t overmix—just until combined!
- Test for doneness with a toothpick in the center
- Make ahead: bake up to a day in advance; store airtight
Storage Instructions
- Room temp: Keep covered up to 3 days
- Fridge: Stays moist up to 5 days
- Freeze: Wrap slices individually, freeze for up to 2 months
General Information
This almond flour version puts a wholesome, nutty spin on the traditional pound cake. It’s ideal for gluten-free gatherings, brunches, or any time you crave comfort food without the gluten. The optional lemon zest brightens its rich flavor, creating a dessert that’s special enough for holidays or cozy afternoons.
Frequently Asked Questions
Can I use another flour?
Swap almond flour for oat or gluten-free blend—but expect texture changes.
Is it dairy-free?
Use vegan yogurt and coconut oil to make it dairy-free.
Can I double the recipe?
Yes! Bake in two loaf pans, adjusting time by a few minutes.
Why is my cake dense?
That’s normal for almond cake! Ensure you use fresh baking powder and avoid overmixing.
Can I add a glaze?
Absolutely—mix powdered sugar and citrus juice for a silky drizzle.
Conclusion
This Almond Flour Pound Cake is buttery, nourishing, and elegantly simple—everything a comforting bake should be. When life calls for cozy sweetness without the gluten, this cake answers. Try also my:
- Flourless Coconut Greek Yogurt Cake – A Moist & Healthy 7‑Ingredient Dessert
- Ultimate Soft & Fluffy Chiffon Cake – Airy Perfection in 1 Hour!
- Lemon Yogurt Cake – 5 Joyful Reasons to Love This Luscious Recipe
- Soft Banana Walnut Cake (No White Flour)
- Sliced Carrot & Almond Cake (Flourless and Moist!)
Interactive Elements
I’d love to hear how yours turned out! Leave a comment or review below. If you’ve made this, snap a photo and tag me on Pinterest at PoulefRecipe—it warms my chef’s heart to see your creations! 💛
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | ~280 kcal |
| Carbs | 10 g |
| Protein | 7 g |
| Fat | 24 g |
| Saturated Fat | 6 g |
| Sugar | 8 g |
| Fiber | 2 g |
| Sodium | 120 mg |
Blissful Almond Flour Pound Cake – 5 Irresistible Reasons to Love It
- Total Time: 55 mins
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
A buttery, rich, and perfectly moist almond flour pound cake that’s naturally gluten‑free and refined sugar‑free.
Ingredients
4 large eggs
⅓ cup maple syrup or honey
¼ cup melted coconut oil or butter
½ cup plain Greek yogurt
1½ tsp vanilla extract
Zest of 1 lemon (optional)
2 cups almond flour
½ tsp baking powder
¼ tsp salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5″ loaf pan.
2. Whisk almond flour, baking powder, and salt.
3. In another bowl, beat eggs, maple syrup, oil, Greek yogurt, vanilla, and lemon zest until smooth.
4. Fold in dry ingredients until just combined.
5. Pour batter into loaf pan, smooth top, and bake 40–50 minutes until toothpick comes out clean.
6. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use butter or coconut oil based on your taste.
For dairy‑free, substitute yogurt with plant‑based yogurt.
Make ahead and store airtight for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
