Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Recipe
Lemon-Almond Pound Cake
This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More.
For this plush, velvety pound cake, we took a cue from Rose Carrarini of Rose Bakery in Paris and replaced some of the wheat flour with almond flour. Almond flour makes the cake's crumb extra tender and moist and gives it a more interesting texture than wheat flour alone. We finish the cake with a tangy-sweet lemon glaze, brushing it on while the loaf is still hot so the syrup is readily absorbed. Thanks to generous amounts of eggs and butter, this cake keeps well. Store it in an airtight container at room temperature for up to three days.
1
9-inch loaf
Tip
Don’t use cold butter or cold eggs. The butter must be softened to room temperature so it integrates into the sugar-flour mixture. And the eggs must be at room temperature, too, not chilled, so they don't cause the butter to stiffen up when added to the mixer. Lastly, don't rotate the cake as it bakes. Jostling the pan increases the chance the batter will deflate, resulting in a dense, underrisen cake.
1½ hours
(20 minutes active), plus cooling
195 grams (1½ cups) all-purpose flour, plus more for the pan
4 large eggs, room temperature
2 teaspoons vanilla extract
241 (1 cup plus 2 tablespoons) plus 54 grams (¼ cup) white sugar
2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice, divided
100 grams (1 cup) almond flour
1 1/2 teaspoons baking powder
½ teaspoon table salt
14 tablespoons (1¾ sticks) salted butter, cut into 14 pieces, room temperature
3 tablespoons sliced almonds
Ingredients
-
195
grams (1½ cups) all-purpose flour, plus more for the pan
-
4
large eggs, room temperature
-
2
teaspoons vanilla extract
-
241
(1 cup plus 2 tablespoons) plus 54 grams (¼ cup) white sugar
-
2
tablespoons grated lemon zest, plus 3 tablespoons lemon juice, divided
-
100
grams (1 cup) almond flour
-
1½
teaspoons baking powder
-
½
teaspoon table salt
-
14
tablespoons (1¾ sticks) salted butter, cut into 14 pieces, room temperature
-
3
tablespoons sliced almonds
Directions
-
01Heat the oven to 325°F with a rack in the middle position. Coat a 9-by-5-inch loaf pan with cooking spray, dust evenly with flour, then tap out the excess. In a 2-cup liquid measuring cup or small bowl, beat the eggs and vanilla until combined; set aside.
-
02In a stand mixer fitted with the paddle attachment, mix the 241 grams sugar and the lemon zest on low until fragrant, about 1 minute. Add both flours, the baking powder and salt and mix until combined, about 10 seconds. With the mixer on low, add the butter a piece at a time. Once all the butter has been added, continue mixing on low until the mixture is crumbly and no powdery bits remain, 1 to 2 minutes.See Demo
-
03With the mixer still running, add the egg mixture in a slow, steady stream and mix for about 10 seconds. Increase to medium-high and beat until the batter is light and fluffy, 1 to 1½ minutes, scraping the bowl once or twice. The batter will be thick.See Demo
-
04Transfer the batter to the prepared pan and smooth the surface, then sprinkle evenly with sliced almonds. Bake for 45 minutes, then reduce the oven to 300°F. Continue to bake until the top is deep golden brown and a toothpick inserted at the center of the cake comes out clean, another 30 to 35 minutes.See Demo
-
05While the cake is baking, in a small saucepan over medium-low, heat the remaining 54 grams sugar and 2 tablespoons of lemon juice, stirring often, until the sugar dissolves and the mixture reaches a simmer. Immediately remove from the heat and stir in the remaining 1 tablespoon lemon juice. Set aside to cool.
-
06When the cake is done, cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, then turn it upright. Using a toothpick, poke small holes in the surface at 1-inch intervals. Brush all of the lemon-sugar syrup onto the cake, allowing it to soak in. Cool completely before slicing, about 2 hours.See Demo
Tip: Don’t use cold butter or cold eggs. The butter must be softened to room temperature so it integrates into the sugar-flour mixture. And the eggs must be at room temperature, too, not chilled, so they don't cause the butter to stiffen up when added to the mixer. Lastly, don't rotate the cake as it bakes. Jostling the pan increases the chance the batter will deflate, resulting in a dense, underrisen cake.
More
Desserts
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
OCTOBER 2021
$189.95 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form