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Almond Lemon Pound Cake




Source of Recipe


Internet


List of Ingredients




2 cups cake flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
1 cup sugar
4 eggs
5 tablespoons lemon juice, divided
1 1/4 cups (divided) toasted chopped natural almonds
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract

Recipe



Preheat oven to 325F. Sift cake flour with cream of tartar and salt; reserve. Cream butter and sugar. Add eggs, 1 at a time, mixing well. Add 2 Tbs lemon juice. Gradually add sifted ingredients; mix thoroughly. Fold in 1 cup almonds. Pour batter into a greased 9x5x3-inch loaf pan. Sprinkle top with remaining 1/4 cup almonds. Bake for 1 hour or until toothpick inserted in center comes out clean. While cake is baking, combine confectioners sugar, remaining 3 Tbs lemon juice and vanilla; heat, stirring to dissolve sugar. When cake is done, drizzle top with hot glaze. Let cake cool, then remove from pan.

Yield: 10 servings.