Lemon-Almond Pound Cake
For this plush, velvety pound cake, we took a cue from Rose Carrarini of Rose's 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.
grams (1½ cups) all-purpose flour, plus more for the pan
large eggs, room temperature
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial