Why make this recipe
This Lemon Almond Pound Cake is a delightful treat that blends the zesty flavor of lemon with the nutty essence of almond in every bite. It’s wonderful for gatherings or a cozy afternoon at home with a cup of tea. Plus, if you’re looking for a cake that’s simple yet impressive, this recipe fits the bill perfectly. You can even explore variations to suit your taste. For instance, if you enjoy a cake with a bit of a twist, you might consider trying a different flavor profile such as the Almond Lemon Ricotta Cake.
How to make Lemon Almond Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.
- Fold in the lemon zest and juice.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
How to serve Lemon Almond Pound Cake
The best way to serve this cake is simply dusted with powdered sugar or drizzled with a light glaze. You can also pair it with fresh berries and a dollop of whipped cream for an extra special treat, making it a lovely finish to any meal. If you’re looking for storage tips, it keeps well in an airtight container at room temperature for several days. For longer storage, consider freezing individual slices for a quick sweet fix later.
How to store Lemon Almond Pound Cake
To store your Lemon Almond Pound Cake, wrap it tightly in plastic wrap and place it in an airtight container. It can remain at room temperature for up to a week. If you want it to last longer, you can freeze slices. Just be sure to wrap each slice individually to prevent freezer burn, allowing you to enjoy a piece whenever you crave it.
Tips for Lemon Almond Pound Cake
When baking this cake, consider using fresh lemon juice and zest for the best flavor. Whole almonds ground into flour can enhance the almond flavor if you’re feeling adventurous. Additionally, if you enjoy a sweeter taste, adding an extra tablespoon of sugar can be just the thing.
FAQs
Can I use almond flour instead of all-purpose flour?
Yes, though you may need to adjust the quantity slightly and it may alter the texture.
How can I make the cake more moist?
Adding an extra egg or a bit more milk can help moisturize the batter.
Can this cake be made ahead of time?
Absolutely! This cake actually tastes better a day after it’s made as the flavors have more time to meld together.
Conclusion
If you’re exploring similar delightful desserts, you might want to check out this Meyer Lemon Almond Pound Cake for another delicious option!
Print
Lemon Almond Pound Cake
- Total Time: 85 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A delightful Lemon Almond Pound Cake that blends zesty lemon and nutty almond flavors, perfect for gatherings or a cozy afternoon.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.
- Fold in the lemon zest and juice.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For an extra special treat, serve with powdered sugar, fresh berries, and whipped cream. Store in an airtight container at room temperature for up to a week or freeze individual slices.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American