Serving Details
- Serves: 8-10
- Preparation Time: 20 minutes
- Cooking Time: 50-55 minutes
- Total Time: 1 hour 15 minutes
Recipe Description
This Almond-Lemon Pound Cake is the perfect blend of buttery richness, zesty lemon flavor, and nutty almond goodness. Moist, tender, and fragrant, this cake makes for a delightful dessert or a companion to your afternoon tea. Simple to make and incredibly satisfying!
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 and 1/2 cups (190g) all-purpose flour
- 1/2 cup (50g) almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sliced almonds (for garnish)
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
Step 2: Prepare the Batter
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
Step 4: Bake the Cake
- Pour the batter into the prepared loaf pan.
- Sprinkle sliced almonds evenly over the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve with a cup of tea or coffee.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 6g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 18g
- Sodium: 180mg
FAQs
Can I use almond extract instead of vanilla extract?
Yes, you can substitute almond extract for a stronger almond flavor. Use 1/2 teaspoon of almond extract.
How do I store Almond-Lemon Pound Cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this pound cake?
Yes! Wrap the cake tightly in plastic wrap and store in a freezer-safe bag. Freeze for up to 2 months.
What can I serve with this pound cake?
This cake pairs well with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
