Zesty Lemon Almond Pound Cake

Delight your taste buds with our Zesty Lemon Almond Pound Cake, a moist and flavorful dessert blending the refreshing tang of lemons with the nutty undertones of almonds, perfect for any celebration or afternoon tea.

Prep time: 15 minutes
Cook time: 55 minutes
Serves: 10

Ingredients

1 1/2 cups all-purpose flour

1 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

2 tablespoons lemon zest

1/4 cup freshly squeezed lemon juice

1 teaspoon almond extract

1/2 cup sour cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy using an electric mixer.

4. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.

5. Mix in the lemon zest, lemon juice, and almond extract.

6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, warm individual slices in the microwave for 10-15 seconds or until heated through.

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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.