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Lemon-Almond Pound Cake




Source of Recipe


Internet


List of Ingredients




4½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ lb. unsalted butter, softened (3 sticks)
3 cups sugar
6 large eggs
4 tsp. finely shredded lemon peel
¾ cup lemon juice
1¼ cups milk
2-3 cups sliced almonds
Lemon Glaze (see recipe below)
Fresh berries (optional)
Whipped cream or ice cream (optional)



Recipe



Grease and lightly flour two 9¥5¥3-inch loaf pans and set aside. Sift together the flour, baking powder, baking soda, and salt in a bowl. Stir to mix and set aside.

In a very large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat for 4 minutes until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

Mix together the lemon peel, lemon juice, and milk in a small bowl and stir until well combined (mixture will appear curdled).

Alternately add the flour mixture and milk mixture to the butter mixture, beating on low speed after each addition just until combined. Fold in the almonds.

Pour the batter into the 2 prepared pans and bake in a 350° oven about 70 minutes, until a toothpick inserted in the center of each cake comes out clean.

Remove from the oven and cool for 10 to 15 minutes in the pans. Meanwhile, make the Lemon Glaze.

Turn the cakes out of the pans. While the cakes are still warm, brush the tops with Lemon Glaze. Let cakes cool completely. Serve with fresh berries and whipped cream, if desired. Makes two loaves, which serve 15 to 20.

Lemon Glaze: Stir together ¾ cup lemon juice and ½ cup sugar in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 10 minutes or until sugar has dissolved and mixture has thickened slightly, stirring occasionally. Brush immediately on the cakes.