Lemon-Almond Pound Cake
5 T. unsalted butter, softened
1/3 C. oil
3/4 C. sugar
12 oz.almond paste, cut into pieces
Grated zest of 3 lemons
5 large eggs
1/2 C. cake flour (not self-rising)
1 t. baking powder
3-4 T. lemon liqueur
Confectioners' sugar for dusting
Preheat the oven to 325°F and set a rack on the middle level. Butter a 9-inch round cake pan. Line the bottom with parchment paper, butter the paper and dust with flour.
Beat together the 5 tablespoons butter, oil and sugar in a large bowl with an electric mixer until fluffy. Add the almond paste and lemon zest and beat until smooth. Beat in the eggs one at a time, beating well after each addition. Fold in the flour and baking powder.
Pour the batter into the prepared pan and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out almost clean. Let cool in the pan on a wire rack for 20 minutes. Unmold onto the rack and let cool completely.
Transfer the cake right side up to a serving plate and gradually brush the lemon liqueur over the top slowly so it sinks in completely. (The cake can be made up to a day in advance; wrap with plastic wrap and store at room temperature.) Just before serving, sprinkle the cake with confectioners' sugar.
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