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Almond Cake does not get easier than this glazed almond loaf, made in one bowl with vanilla yogurt for an unbelievably moist crumb, and I sliced into a warm one one quiet afternoon while Maddie licked the glaze spoon and Lizzie picked off every sliced almond on top. If you love our lemon cake, this almond version is your new easy bake.
A simple almond glaze and a shower of sliced almonds turn a humble loaf into a bakery-worthy almond cake.
Almond Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 12 slices
- ⚡ Calories: 288kcal
- 🌶️ Flavor Profile: Sweet, nutty almond with a moist, tender crumb and glaze
- ✋ Difficulty: Easy, on par with our banana muffins
Quick Answer
Whisk together vanilla yogurt, sugar, oil, eggs, and almond extract, then mix in flour, baking powder, and salt just until combined. Pour the batter into a lined loaf pan and bake at 350 degrees for 35 to 40 minutes. Cool, then drizzle with a simple almond glaze and top with sliced almonds.
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Why This Recipe Works
Click to see the technique science
- Yogurt makes it incredibly moist. Vanilla yogurt adds tang and tenderness, so this almond cake stays soft and moist for days.
- Oil keeps the crumb soft. Using oil instead of butter means a plush, tender crumb that does not dry out like some loaf cakes.
- Almond extract does the heavy lifting. Just two teaspoons of almond extract give the whole cake that bakery almond flavor without any fuss.
- One bowl, no mixer needed. Everything comes together with a whisk in a single bowl, so cleanup is minimal.
- The glaze adds sweetness and shine. A quick powdered sugar and almond glaze drips down the sides for a pretty, sweet finish.
- Sliced almonds add crunch. A sprinkle of sliced almonds on the glaze gives texture and signals exactly what is inside.
Why You’ll Love This Recipe
- It is a one-bowl, no-mixer cake anyone can make.
- That almond flavor tastes like a fancy bakery loaf.
- It keeps beautifully and is perfect for gifting or brunch.
Key Ingredients
Here is what goes into this easy almond cake. It is a short, simple list of staples.
- Vanilla yogurt: the secret to a moist, tender crumb with a little tang.
- Almond extract: the star flavor, used in both the cake and the glaze.
- Oil and eggs: oil keeps it soft while eggs give structure and richness.
- Flour, sugar, and baking powder: the simple base that bakes up light and golden.
- Powdered sugar and sliced almonds: for the sweet glaze and the pretty, crunchy topping.
See recipe card for exact quantities.
Variations and Substitutions
This loaf is easy to adapt. Here are a few favorite swaps.
- No yogurt? Use sour cream or plain Greek yogurt in its place.
- Make it lemon-almond: add a teaspoon of lemon zest to the batter.
- Add poppy seeds: stir in a tablespoon for an almond-poppy loaf.
- Use a different extract: swap in vanilla for a milder, classic loaf.
- Make muffins: divide the batter into a muffin tin and bake about 18 to 20 minutes.
- Love almond desserts? Try our almond cookies next.
How to Make Almond Cake
- Whisk the yogurt, sugar, oil, eggs, and almond extract until smooth.
- Add the flour, baking powder, and salt and mix just until combined.
- Stir into a smooth batter, being careful not to overmix.
- Pour the batter into a parchment-lined 9×5-inch loaf pan and smooth the top.
- Bake at 350 degrees for 35 to 40 minutes, until a toothpick comes out clean.
- Whisk powdered sugar, milk, and almond extract into a thick, pourable glaze.
- Let the cake cool completely, then drizzle the glaze over the top.
- Sprinkle with sliced almonds, slice, and serve.
Recipe Tips & Tricks
- Do not overmix the batter. Mix just until the flour disappears for a tender crumb.
- Line the pan with parchment. An overhang lets you lift the whole loaf out cleanly.
- Cool completely before glazing. A warm cake melts the glaze instead of setting it.
- Adjust the glaze thickness with a little more milk; it should be thick but pourable.
- Toast the sliced almonds for a minute for extra nutty flavor and crunch.
- Check early. Ovens vary, so start testing at 35 minutes so the loaf does not overbake.
Serving Ideas and Suggestions
This almond cake is lovely on its own with coffee or tea, but a dollop of whipped cream and fresh berries dresses it up for company. The nutty glaze and tender crumb feel special without any effort.
Slice it for brunch, an afternoon treat, or an easy dessert. It is also a wonderful homemade gift wrapped in parchment and twine, or set out on a dessert board next to our almond cookies.
Store the glazed cake covered at room temperature for up to 3 days or in the fridge for up to a week. It also freezes well, unglazed, for up to 3 months; glaze after thawing.
Almond Cake FAQs
Yogurt is what makes this almond cake so moist and tender, but you can swap it. Plain or vanilla Greek yogurt, regular yogurt, or sour cream all work in equal amounts. They each add the same tangy moisture that keeps the crumb soft.
Not necessarily. The glazed loaf keeps well covered at room temperature for up to 3 days. If your kitchen is warm or you want it to last longer, refrigerate it for up to a week. Bring slices to room temperature for the best texture and flavor.
Yes. Divide the batter into a lined muffin tin and bake at 350 degrees for about 18 to 20 minutes, until a toothpick comes out clean. Glaze and top with sliced almonds once cooled, just like the loaf.
Almond extract has a sweet, nutty, slightly cherry-like flavor that gives baked goods that classic bakery almond taste. A little goes a long way, so the two teaspoons in this cake deliver big flavor without being overpowering.
Keep it covered at room temperature for up to 3 days or refrigerated for up to a week. To freeze, wrap the unglazed loaf tightly and freeze for up to 3 months, then thaw and glaze before serving so the topping stays fresh.
You can, though you will lose the signature almond flavor. Use vanilla extract for a classic, mild loaf cake, or try a different extract like lemon. If you want the almond taste without extract, fold in some finely ground almonds or almond flour.
Keep baking with our lemon cake and tell us which one disappears first.
Almond Cake
Ingredients
For the cake:
- 1 cup vanilla yogurt
- 1 cup white granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons almond extract
- 1 ⅓ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Almond Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon almond extract
To serve:
- 1/3 cup Sliced Almonds
Instructions
- Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper or spray with baking spray.
- In a large bowl, add the yogurt, sugar, oil, eggs, and almond extract. Whisk together until completely combined and smooth.1 cup vanilla yogurt, 1 cup white granulated sugar, ½ cup vegetable oil, 3 large eggs, 2 teaspoons almond extract
- Add the flour, baking powder, and salt to the bowl and mix everything again until just incorporated. Do not overmix.1 ⅓ cups flour, 2 teaspoons baking powder, ½ teaspoon salt
- Now, pour this batter into the prepared loaf pan and smooth out the top.
- Bake in the oven for 35-40 minutes or until a toothpick inserted into the center and comes out clean.
- While the cake is baking, make the almond glaze.
- In a medium bowl, add the powdered sugar, 2 tablespoons of milk, and almond extract.1 cup powdered sugar, 2-3 tablespoons milk, ¼ teaspoon almond extract
- Whisk together until a thick glaze is formed. It should be thick yet pourable, if it is too thick, add up to 1 more tablespoon of milk.
- Once the cake is out of the oven, let it cool for 10 minutes in the pan, then place on a wire rack to cool completely.
- Once cool, drizzle the cake with the glaze, letting it fall over the sides. Then sprinkle sliced almonds all over the loaf.1/3 cup Sliced Almonds
- Cut and serve.
Notes
- Always use room temperature butter and eggs to ensure the batter mixes evenly.
- For the best results, use an electric mixer to cream the sugar and butter until light and fluffy.
- A parchment paper lining in your loaf pan makes removal a breeze.
- To achieve the perfect cake texture, don’t overmix the batter once you add the dry ingredients.
- Test for doneness with a cake tester or toothpick; it should come out clean when the cake is ready.
- Let the cake cool on a wire rack before glazing to prevent the icing from melting.
Nutrition
Love This Recipe?
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Thank you so much for the feedback!!! This is now we get better we appreciate that.
Flavorful, moist and delicious. Only changes were using 1/4 cup applesauce and 1/4 cup oil. I also had to bake it for way longer but that’s just my oven. Thank you for sharing this yummy recipe!
12 servings
What is the serving size?