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Lemon-Almond Pound Cake

1 9-inch loaf

1½ hours 20 minutes active, plus cooling

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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.


9-inch loaf


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


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Jane N.
April 26, 2024
Almond lemon pound cake
I followed the directions exactly I thought but the cake sunk in the middle with all the almonds. It's cooling now but what happened, it rose, just faster on the sides.
Virginia S.
February 21, 2024
Lemon Almond Pound Cake
Can Rice Flour be substituted for the all purpose flour at the same rate?
Michele R.

Made this per recipe but for omitting the sliced almonds from the top because we wanted to be able to pop leftover slices in a toaster and didn't want the almonds coming loose inside the toaster. (My husband loves toasted pound cake for a snack or dessert.) Recipe came together exactly as expected, the cake is delicious and holds well for a couple of days and leftover slices freeze well too. A keeper.

Maria E G.

If I want to replace some of the wheat flour with almond flour, what would be the ideal ratio?

Janelle C.

Hi Maria,

All-purpose flour and almond flour can be replaced at a 1:1 ratio, however, altering the flour will change the texture of the cake crumb.

The Milk Street Team


Do you have a 9x5 loaf pan that you recommend? I have found 1lb (8x4) and 1.5lb (10x5) loaf pans at WS, thanks!

Janelle C.

Hi James,

This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? Insider members usually receive responses from a Milk Street Experts within 2 business days and I'm sure others would love to hear the answer to this one.

The Milk Street Team

Kim S.

Making Almond/Lemon pound cake. Looked beautiful going into oven at 325 in 9x5 pan. First 10 minutes spilled over rim and had to slide cookie sheet under to stop over spill. Did anyone else have this problem

Susan B.

Oh that sounds messy! My pound cake behaved and stayed safely in the pan. Would that have happened if you switched the baking powder for baking soda?

jill m.

Delicious, I made this for Easter dessert. It was moist and flavorful. I will definitely make it again.

Linda C.

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Rachael S.

Insanely delicious. I made it with hazelnut flour, because that's what I had, and it turned out fabulous.

Susan B.

My cake was beautiful and flavorful. The lemon glaze soaked in well and was a delicious addition. The raw almonds I sliced by hand become Christy and added great crunch, from baking.

My cake was on the dry side so am wondering which time should be reduced. Do you recommend the initial baking time of 45min @ 325°F or the second level of 30130min. @ 300°F? Could it have been something I did regarding, the handling of ingredients?

To start, I did have eggs and butter at room temp.
Thank you!

Doug V.

Made recipe twice. Used volume measurements and then weight. Came out dry both times. Oven is pretty good with cooking to recommended times, so I need to figure how to adjust cook time. Anyone have recommendations?

Karen l.

I made this recipe while my daughter was visiting. She brought your cookbook with her and I love your book. I followed the recipe exactly as instructed, and voila! What an amazing moist, delicious cake. The almond flour was a brilliant idea. This will be a go to recipe for me when needing a dessert for a supper, or taking with me to a friends. It is a slice of lemony heaven. Thank you, I look forward to receiving the cookbook in the mail and expanding my baking repertoire.

Doug C.

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Eileen A.

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Cedric E.

Love this recipe! Super easy and exactly as expected. I was nervous about the long cooking time but see it was exactly what was needed. My guests devoured it.

Kathie R.

Followed the recipe exactly but surprisingly cake came out a bit dry. I noticed one other comment with the same problem.
I used a glass loaf pan. Would a metal pan solve this problem somehow? Perhaps I over baked it but I did not bake longer than recipe. Baking time does seem very long.

Dan C.

I made this for the second time today. I like the mixing method. It's easy! It was enjoyed by all. Moist and potent lemon flavor. I will definitely make it again.

Christine S.

I have made this cake a couple of times, and both times the cake sunk in the middle. Following all directions carefully, even bought a new loaf pan to use, made sure oven temp was accurate. I live in Denver, CO at 5,280 feet. Does anyone know if i should make some kind of adjustment for altitude?