fancied up pound cake

I took the liberty of renaming Everyday Food's "almond-and-orange yogurt cake"
I hope they don't mind. :/ The name is a bit intimidating or even "stand offish", but it really was good, or I wouldn't be posting it.


12 T. unsalted butter, (1 1/2 sticks) @ room temp.
1 2/3 c. sugar
6 wide strips **orange zest, plus 1 T. finely grated zest
1 1/2 c. flour
1/2 c. blanched almonds (meaning RAW, not smoked, roasted, etc.), finely ground in a food processor
1 t. baking powder
1/4 t. salt
2 large eggs + 1 egg yolk
1 t. vanilla extract
1 c. Greek yogurt, plus more for serving

1. Preheat oven to 350*. Spray a 9" round cake pan with cooking spray.

2. In a small saucepan, combine 2/3 c. sugar, 1/2 c. water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.

3. In a large bowl, whisk together flour, almonds, grated orange zest, baking powder and salt. In another large bowl, using an electric mixer, beat butter and 1 c. sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on LOW, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.

4. Transfer batter to prepared pan;  bake until cake is golden and a toothpick inserted in center comes out clean, 50-55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate. Using a fork, poke shallow holes (about 15) into top of cake. Pour 1/2 the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.

**You can substitute orange zest for LEMON zest: 2 teaspoons grated and 4 strips.