Almond Cake

Easy one-bowl Almond Cake, a moist glazed almond loaf made with vanilla yogurt and almond extract, topped with sliced almonds.

Course Dessert

Cuisine American

Keyword Almond Cake

Prep Time 15

Cook Time 40

Servings servings

Calories 288kcal

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.

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.