Lemon Almond Pound Cake
Not your classic pound cake, this one has almond cream swirled into a wonderful lemon batter. The result is moist and perfectly dense with a fantastic flavor! It's a beautiful recipe for a brunch table, a special occasion like Mother's Day or Easter, or just because you want a little sunshine in your day. It freezes very well, so you can make it ahead.
Servings 10 -12 servings
Ingredients
For the almond cream (frangipane):
- ½ cup whole almonds
- ⅓ cup white granulated sugar
- 1 egg white at room temperature
- ¼ cup unsalted butter room temperature
- 1 teaspoon flour
- ¼ teaspoon each of pure almond and vanilla extracts
- 1 tablespoon milk
For the lemon cake:
- 1 ½ cups unsalted butter room temperature
- 2 ½ cups sugar
- 5 eggs at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon of salt
- ¾ cup whole milk
- 1 teaspoon pure vanilla extract
- Zest of 2 medium/large lemons
For the glaze:
- ½ cup powdered sugar
- 3-4 teaspoons lemon juice or limoncello lemon liquor or use ½ teaspoon almond extract and milk if you want to enhance this flavor and not lemon
- Sliced almonds toasted, optional for decorating
Instructions
For the frangipane cream:
- Put almonds and sugar in the bowl of a food processor and process until almonds are in coarse pieces.
- Add butter in pieces and egg.
- Process until it all becomes a cream.
- Add flour, almond extract and/or vanilla extract, if using, and process *just* to mix.
- Mix the frangipane with the milk and reserve.
- Preheat oven to 350ºF (180°C).
For the cake batter:
- Grease with shortening a large bundt pan (10 or 12-cup capacity), flour it, shake off excess, and reserve while making the batter.
- In a large mixing bowl (stand mixer or with an electric hand mixer), beat butter for a few seconds until creamy.
- Add sugar gradually while beating at medium/high speed for 3 minutes. It should be light-colored and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract, lemon zest, and mix to combine.
- Add the sifted dry ingredients (flour, baking soda, and salt) in 3 additions, alternating with milk in 2 additions. You can sift the dry ingredients together in a different bowl before adding them or have them measured and sift them directly over the butter mixture.
- Pour half of the batter into the prepared pan. Smooth top.
- Add half the frangipane in small mounds and lightly swirl with a knife.
- Cover with the rest of the batter, spreading evenly.
- Repeat with the remaining almond cream, swirling lightly.
- Bake for 50-55 minutes, or until a cake tester or toothpick in the middle comes out clean. All ovens and pans are different so start checking at 45 minutes. Mine was baked at 55.
- Let cool for about 15 minutes, then carefully remove to a wire rack and let cool completely before glazing.
- Pour the glaze evenly on the completely cooled cake, letting it drip down the sides. Scoop the drips and drizzle it again before it dries. The icing is thin, so it will drip easily.
- Sprinkle with sliced almonds immediately, before it sets.
- Keep covered at room temperature for a day or two and then refrigerate covered in plastic wrap or in an airtight container. You can freeze it for a month.
For the lemon glaze:
- Mix sugar and limoncello or lemon juice until completely smooth. It should be runny but not too much. You can make it thicker (like thick honey) by adding more powdered sugar or using less liquid.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Glaze: thinner or thicker, that is always the question. I like it thinner for this cake and once I drizzle it, I let it drip and then scoop up the drips and drizzle them again. It created a sort of double layer of thin glaze that I love because it's crackly. A thicker glaze will make the cake sweeter. Simply use less liquid.
Make ahead: you can freeze this cake for up to a month. Wrap in plastic and then in foil or a large Ziploc bag.
Storing: It keeps well for a few days. Make sure you wrap it in plastic or put it under a cake dome. After 2 days, I recommend keeping it refrigerated and well-wrapped to prevent dryness. You can freeze this cake for up to a month. Wrap it in plastic and then foil or a large Ziploc bag.
