Almond Pound Cake With Lemon Recipe

Name: Almond Pound Cake With Lemon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. fragrant almond oil; 5 Tbsp. unsalted butter softened to room temperature; 3/4 c. sugar; 12 ounce almond paste cut into pcs; 2 lrg lemons zested and juiced; 5 lrg Large eggs; 1/2 c. flour mixed with; 1 tsp baking pwdr; 1/3 c. lemon juice; 2 Tbsp. sugar

Servings: persons

1
Using a Tbsp.
2
or possibly so of the almond oil, lightly oil the bottom of an 8-inch cake pan.
3
Line with a round of parchment, lightly oil this with another Tbsp.
4
or possibly so of the oil and then dust with flour shaking out the excess.
5
With an electric mixer beat the butter, remaining oil (you should have around 1/3 c.) and sugar together till fluffy, about 4 min.
6
Add in the almond paste, lemon zest and juice and beat till smooth.
7
Beat in the Large eggs 1 at a time making sure each is fully incorporated before adding the next.
8
Mix in the flour and baking pwdr.
9
Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 min or possibly till a cake tester comes out nearly clean.
10
While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir till sugar is dissolved.
11
Remove from heat and set aside to cold.
12
When cake is done, cold on a rack for 15 min and then turn cake out to cold completely.
13
Transfer cake, top-side up to a plate and brush glaze over the top so which it soaks in completely.
14
Cake can be made up to 2 days ahead.
15
Wrap in plastic and store at room temperature.
16
This recipe yields 8 servings.

1303

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. fragrant almond oil, 5 Tbsp. unsalted butter softened to room temperature, 3/4 c. sugar, 12 ounce almond paste cut into pcs, and more.

Yes, Almond Pound Cake With Lemon Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!