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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.


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