Lemon Almond Pound Cake from Emma's Goodies Is the Only Spring Dessert Recipe You Need
Get ready to indulge in the most amazing lemon almond pound cake you’ve ever tasted!
- Preheat the oven to 350°F and grease, flour and line an 8×4 inch loaf pan.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another large bowl, cream together the softened butter, sugar, lemon zest and vanilla.
- Add the eggs and mix to combine.
- Add the dry ingredients, the almond flour and almond milk, and mix until combined.
- Transfer the batter to your prepared loaf pan and bake for 40-45 minutes. Do the toothpick test. If there’s no wet batter, the cake is ready.
- Allow to cool in the pan for 5 minutes, then carefully take it out and allow to cool completely.
- To make the glaze, combine powdered sugar and lemon juice. Add more lemon juice for a thinner glaze. Drizzle over the cake and optionally top with flaked almonds.
In this episode of Pop Kitchen, Emma Fontanella of Emma’s Goodies shows us how to make lemon almond pound cake for a quick snack or dessert using accessible ingredients like shelf-staple almond milk.
This delightful treat is moist, fluffy and simply irresistible. And the best part? It’s made with Almond Breeze Unsweetened Original Almondmilk, which not only gives it a wonderful texture but is also a great non-dairy alternative.
Another bonus that comes with swapping dairy products for plant-based alternatives like almond milk? Almond Breeze has 50% more calcium than dairy milk per serving. That’s right! One cup of Almond Breeze contains 450mg of calcium compared to just 300mg in one cup of dairy milk.
So go ahead and treat yourself to a slice (or two) of this delectable pound cake. It’s a perfect dessert for any occasion, from a family gathering to a special celebration. Once you try this recipe, you’ll be hooked and craving more.
Related: 25 Best Holiday Pound Cake Recipes
Ingredients Needed
- 1 ½ cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- ½ cup almond flour
- 1 stick unsalted butter
- ¾ cup white sugar
- The zest of 1 large lemon
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 large eggs
- ¾ cup Almond Breeze Almond Milk
Lemon Glaze Ingredients:
- ½ cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Toasted almonds optional
Related: 10 Ridiculously Delicious Pound Cake Recipes
How To Make Lemon Almond Pound Cake
1. Preheat the oven to 350°F and grease, flour and line an 8×4 inch loaf pan. In a bowl, combine the flour, baking powder and salt. Set aside.
2. In another large bowl, cream together the softened butter, sugar, lemon zest and vanilla. Add the eggs and mix to combine. Add the dry ingredients, the almond flour and almond milk, and mix until combined.
3. Transfer the batter to your prepared loaf pan and bake for 40-45 minutes. Do the toothpick test. If there’s no wet batter the cake is ready.
4. Allow to cool in the pan for 5 minutes, then carefully take it out and allow to cool completely.
5. To make the glaze, combine powdered sugar and lemon juice. Add more lemon juice for a thinner glaze.
6. Drizzle over the cake and optionally top with flaked almonds. Slice and serve!
For more recipes, visit bluediamond.com/recipes.
Lemon Almond Pound Cake Recipe
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