- 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
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