Zesty Lemon Almond Pound Cake

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 10
★★★★★
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If you're looking for a cake that's both indulgent and refreshing, look no further. This Zesty Lemon Almond Pound Cake combines the bright flavor of lemons with the rich texture of almond flour, creating a dessert that's perfect for any occasion.

Ingredients for Zesty Lemon Almond Pound Cake

All-purpose flour provides the structure for your cake, while almond flour adds a moist, nutty richness that complements the lemon perfectly. Baking powder and baking soda give the cake its lift. A pinch of salt balances the sweetness. Butter adds richness and flavor, while sugar sweetens and helps create a tender crumb. Eggs provide moisture and structure. Lemon zest and lemon juice are the stars, bringing a bright, citrusy flavor. Almond extract enhances the almond flour's natural nuttiness. Finally, sour cream adds extra moisture and a slight tang, rounding out the flavors.

Tips & Tricks

  • Ensure all ingredients are at room temperature for a smoother batter.
  • Freshly squeeze your lemon juice for the best flavor; bottled juice just doesn't compare.
  • Use a microplane for zesting lemons to avoid the bitter white pith.

Serving Suggestions

This cake is lovely on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A sprinkle of toasted almonds on top adds a nice crunch and complements the cake's almond flavor beautifully.

Frequently Asked Questions

Can I use only all-purpose flour instead of almond flour?
While you can, the almond flour adds a unique texture and flavor. The cake will still work with all-purpose flour, but the result will be different.
How should I store this cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Is there a substitute for sour cream?
You can use Greek yogurt as a substitute. It will still provide the moisture and slight tang needed for the cake.

Zesty Lemon Almond Pound Cake Recipe Walkthrough

First things first, get your oven preheating to 350°F (175°C). While that's warming up, grease a 9x5 inch loaf pan to keep our cake from sticking later on. Next, grab a medium bowl and whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.

In a large mixing bowl, cream the softened butter and sugar with an electric mixer. You want it light and fluffy; this helps the cake rise nicely. Add the eggs one at a time, beating well after each addition. This step ensures a smooth batter and helps the eggs incorporate fully.

Now, mix in your lemon zest, lemon juice, and almond extract. These are the flavors that make this cake special, so make sure they're well blended. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients; this method helps keep the batter smooth and prevents overmixing.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it into the oven and bake for 45-55 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Combines the fresh zestiness of lemon with the nutty depth of almonds.
  • Moist, tender crumb that stays delicious for days.
  • Simple ingredients with a sophisticated flavor profile.
  • Easy to make but impressive enough for gatherings.

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

Step-by-step 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.

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