Skip to main content

lemon almond pound cake

 This rich and tender lemony almond flavored pound cake uses at least two of the Meyer lemons from my fully loaded potted Meyer lemon tree.  I can't think of a better use of my lemons.  My side yard neighbor has a huge lemon tree covered with lemons all year round, I see it from my kitchen window -which is very nice. I asked him what he does with all his lemons and he told me that each year he donates bags of lemons to a crab feed.  I noticed that he also leaves bags of lemons in front of his house for neighbors.
I'm sharing this lemon almond pound cake recipe because it's just so good baked with the sliced almonds on top and lemony glaze, not bad looking either.

1&1/2 cups all-purpose flour
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup, plus 2 tablespoons granulated sugar, plus 1/4 cup -for the glaze
2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice, divided-for the glaze
1 cup almond flour
1&1/2 teaspoons baking powder
1 teaspoon sea salt
14 tablespoons unsalted butter, cut into bits
3-4 tablespoons sliced almonds

Preheat the oven to 325F with rack centered in oven.
Coat a 9x5" loaf pan with baking spray.
Beat the eggs and vanilla until combined in a pyrex measuring cup.
In the bowl of a stand mixer with the paddle attachment mix together the sugar and lemon zest until combined or about one minute.
Beat in both the flours, baking powder and salt, mixing until just combined, don't over mix.
Add the butter one piece at a time on low speed, continue mixing on low until mixture is crumbly, about 1-2 minutes.
With the mixer still running on low, add the egg mixture in a slow stream and mix for about 10 seconds.
Increase speed to medium high and beat until batter is lighter in color and fluffy, about 1-2 minutes.
Scraping the bowl as needed.
The batter will be thick and fluffy.
Scrape the batter into the prepared loaf pan and smooth the top.
Sprinkle the top with sliced almonds.
Bake for 45 minutes, then reduce heat to 300F. and bake for another 30-35 minutes, until golden brown and tester inserted in cake comes away clean.  Cool on a metal rack for 10 minutes, then turn it out of the pan and onto the rack right side up.
While the cake bakes, prepare the glaze:  in a small saucepan heat the 1/4 cup granulated sugar with 2 tablespoons of the lemon juice, stirring until sugar dissolves.  Remove from the heat and stir in the remaining tablespoon of lemon juice.
Use a toothpick to poke holes in the cake and brush on the lemon glaze.  Cool completely before slicing.


Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake