Forums Archive Index > Recipe Exchange > Lemon Almond Pound Cake

Author: MissSnowshoveler

Date: 17 Dec 2006 7:30 am

Lemon Almond Pound Cake

Pound cake:
2¼ cups all-purpose flour
½ tsp. Baking soda
½ tsp. salt
1½ cups sugar
¾ cup butter, softened
3 eggs
½ tsp. Almond extract
¾ cup buttermilk
¾ cup whole blanched almonds
6 squares (½-in ea.) Lemon rind

Lemon Glaze:
2 tbs. Butter, melted
2 tbs. Lemon juice
½ tsp. Almond extract
1 cup confectioners’ sugar

Directions:
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 ½ tsp. 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 1¼ 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 pound cake. Slice into ½-inch slices.
Makes: About 18 slices.