Almond Lemon Pound Cake
A delightful twist on the classic pound cake, this Almond Lemon Pound Cake is rich and moist with a refreshing citrus flavor, perfect for dessert or teatime. The combination of almond and lemon creates a unique taste experience that is both satisfying and memorable.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 8
Ingredients
1 cup unsalted butter
1 1/2 cups granulated sugar
4 large eggs
1/2 cup whole milk
1/2 teaspoon almond extract
1 tablespoon lemon zest
2 cups all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the milk, almond extract, and lemon zest.
5. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Reheating
For best results, serve at room temperature or lightly warm slices in a microwave for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
