If you're in the mood for something sweet and tangy, this Almond Lemon Pound Cake is just the ticket. It's a delightful fusion of nutty almond and zesty lemon flavors, perfect for any occasion. Whether you're a seasoned baker or a beginner, this recipe will guide you to create a moist, flavorful cake that will surely impress.
Butter is the backbone of this pound cake, providing richness and flavor. It's essential to cream it with sugar to get that light, fluffy texture. Granulated sugar not only sweetens the cake but also helps create a golden crust. Eggs are crucial for structure and moisture, binding everything together. Whole milk adds to the cake's moistness and helps to blend the flavors smoothly. The almond extract enhances the nutty flavor, while lemon zest brings a refreshing brightness. All-purpose flour gives the cake its structure, while almond flour adds a subtle nutty flavor and tender crumb. Baking powder helps the cake rise, while a pinch of salt balances the sweetness and enhances the other flavors.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more elegant presentation, consider serving it with a drizzle of lemon glaze or alongside fresh berries. Its subtle sweetness makes it a great companion for a cup of tea or a glass of chilled white wine.
Start by preheating your oven to 350°F (175°C). This step ensures that your oven is ready to bake the cake as soon as the batter is prepared. While waiting, grease a 9x5-inch loaf pan to prevent sticking. In a large bowl, cream together the butter and sugar using a hand mixer or a whisk. The goal is to achieve a light and fluffy texture, which typically takes about 3-5 minutes of vigorous mixing.
Next, add the eggs to the mixture one at a time. Make sure each egg is fully incorporated before adding the next. This helps maintain the batter's emulsion. Once the eggs are mixed in, pour in the milk, almond extract, and lemon zest. Stir until everything is well combined, and you can smell the wonderful aroma of almond and lemon.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed, which helps the cake rise evenly. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60-70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling completely.
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