I've had my eye on the Milk Street Lemon Almond Pound Cake ever since I saw it featured on one of their PBS episodes. This cake not only looked gorgeous, but also seemed like a great way to use up my leftover almond flour that doesn't have a long shelf life.
When I finally made the cake, it turned out fabulously well. The lemon flavor was subtle through the cake, but quite sharp under the top surface, where a lemon-sugar glaze had sunk in. The cake was dense and moist, with the sliced almonds on the top providing a light crunch.
The only downside of this cake is how big it is. This is a recipe for a party, not a household of two. But we soldiered through, eating the entire cake within 3 days. And we did enjoy all of the slices!
I followed the recipe as is, except that I didn't have the right loaf pan size (used a 10 x 7 Le Creuset instead of a standard 9 x 5) and I used unsalted butter, so threw in a bit more kosher salt to compensate.
The batter began with mixing together the sugar and lemon zest until the sugar absorbed the citrus smell.
I then added the rest of the dry ingredients.
Then the wet ingredients.
I baked the cake for approximately 42 – 45 minutes, about 10 minutes longer than called for by the recipe, to get a toothpick to come out clean from the middle of the cake. Thankfully, the cake didn't seem overly baked after it cooled slightly and I coaxed it out of the pan to fully cool.
The last step was glazing the cake with a lemon-sugar glaze I made while the cake was in the oven. Very easy to brush on. The cake then cooled for another hour or two before we served it. Yum!
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