Lemon Almond Pound Cake
Source of Recipe
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List of Ingredients
LEMON ALMOND POUNDCAKE.
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Poundcake:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter, softened
3 eggs
1/2 teaspoon almond extract
3/4 cup buttermilk
3/4 cup whole blanched almonds
6 squares (1/2-inch each) lemon rind
Lemon Glaze:
2 tablespoons butter, melted
2 tablespoons lemon juice
1/2 teaspoon almond extract
1 cup confectioners’ sugar
Preheat oven to 350°F. Grease and flour a 9 x 5 x 3-inch loaf pan. In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, combine sugar and butter, and using Electric Mixer, beat on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Add flour mixture alternating with buttermilk, in 3 additions each. Beat until well blended. Using 2-Cup Chopper, , mince lemon rind. Remove 1/2 teaspoon lemon rind (for Glaze) and set aside. Add almonds to remaining minced lemon rind in Chopper, and mince until almonds are finely chopped. Add almond mixture to cake batter. Beat well to thoroughly mix. Transfer batter to prepared loaf pan. Bake for 1:25 hours, or until toothpick inserted in center comes out clean. Allow cake to cool for 20 minutes, and remove from pan. Cool completely.
For Lemon Glaze, stir butter, lemon juice, reserved lemon rind and almond extract into confectioners’ sugar. Whisk to thoroughly blend. Drizzle over poundcake.
Slice into 1/2-inch slices. Makes: About 18 slices.
Recipe
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