Lemon Almond Pound Cake

Name: Lemon Almond Pound Cake
Yield: Makes one 9-inch (23 cm) cake | Serves 12 to 16
Ingredients: ⅔ cup (160 mL) potato flour (not potato starch); 1 cup (250 mL) ground almonds; ¼ tsp (1 mL) salt; 6 eggs, at room temperature, separated; 1½ Tbsp (22.5 mL) finely grated lemon zest; 2 tsp (10 mL) vanilla extract; 1 cup (250 mL) sugar; ¾ cup (185 mL) freshly squeezed lemon juice, at room temperature; ½ cup (125 mL) unsalted butter, at room temperature

Preparation info

Makes one 9 inch 23 cm ) cake | Serves
12 to 16

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Eggs give this cake its structure so that it holds together without gluten. The texture and taste of this cake are very much like those of a conventional pound cake, and it has a fantastically tart lemon taste.

Ingredients

½ cup (125 mL) unsalted butter, at room temperature
1 cup (250

Cake
Gluten-free
Vegetarian

Method

Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) round springform pan and coat it with sugar, tapping out any excess.
Beat the butter, ¾ cup (185 mL) of the sugar, and the lemon zest using electric beaters or a stand mixer fitted with the pad