Almond Pound Cake with Lemon

1. 1

   Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan.

2. 2

   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.

3. 3

   With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes.

4. 4

   Add the almond paste, lemon zest and juice and beat until smooth.

5. 5

   Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next.

6. 6

   Fold in the flour and baking powder.

7. 7

   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.

8. 8

   While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved.

9. 9

   Remove from heat and set aside to cool.

10. 10

    When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely.

11. 11

    Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely.

12. 12

    Cake can be made up to 2 days ahead.

13. 13

    Wrap in plastic and store at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.