Recipe courtesy of John Ash
Almond Pound Cake with Lemon
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 523
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 38
- Protein
- 8
- Cholesterol
- 135
- Sodium
- 1139
- Total: 1 hr 55 min
- Prep: 25 min
- Cook: 1 hr 30 min
Ingredients
1/2 cup fragrant almond oil
5 tablespoons unsalted butter, softened to room temperature
3/4 cup sugar
12 ounces almond paste, cut into pieces
2 large lemons, zested and juiced
5 large eggs
1/2 cup flour mixed with 1 teaspoon baking powder
Glaze:
1/3 cup lemon juice
2 tablespoons sugar
Directions
- Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan. Line with a round of parchment, lightly oil this with another tablespoon or so of the oil and then dust with flour shaking out the excess.
- With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next. Fold in the flour and baking powder.
- Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 minutes or until a cake tester comes out nearly clean. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved. Remove from heat and set aside to cool.
- When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely. Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely. Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.