Lemon-Almond Pound Cake
Plush Lemon Pound Cake
- Makes1 9-inch loaf
- Cook Time1 1/2 hours
- Active time plus cooling20 minutes active, plus cooling
- 4
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.
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.
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