Lemon Glazed Almond Pound Cake

A soft lemon pound cake with a lemon glaze! Enough lemon to leave a sweet and tangy taste. Serve this with a side of hot coffee or a hot cup of tea in the morning or after a long night.
Servings: 8 yield(s)
Prep Time: 150 mins
Cook Time: 55 mins
Total Time: 205 mins
Ingredients
    Cake
  • 1 cup buttermilk (240g bakers measure)
  • 2 large eggs (103g bakers measure)
  • 1 large egg yolk (15g bakers measure)
  • 1 tbsp vanilla extract (14g bakers measure)
  • 1 1/2 cup all purpose flour (223g bakers measure)
  • 1/2 cup sugar (107g bakers measure)
  • 1 tsp baking powder (4g bakers measure)
  • 1/4 tsp baking soda (2g bakers measure)
  • 1/4 tsp salt (2g bakers measure)
  • 1/2 cup unsalted butter, room temp. (57g bakers measure)
  • 1 cup unblanched almonds, chopped finely (140g bakers measure)
  • 3/4 cup unsalted butter (170g bakers measure)
  • 4 eggs (223g bakers measure)
  • 1/4 cup fresh lemon juice (55g bakers measure)
  • 1/4 tsp almond extract (1.42g bakers measure)
    • Lemon Glaze
  • 6 tbsp unsalted butter, melted (87g bakers measure)
  • 3 cup powdered sugar (360g bakers measure)
  • 1/4 cup fresh lemon juice (55g bakers measure)
Instructions
  1. Preheat oven to 350F. Combine buttermilk, eggs, egg yolks, and vanilla extract. Separate 3/4 cup of the mix and set both aside. (If you need to make buttermilk: 1 cup milk + 1 tbsp lemon juice. Let curdle for 30 minutes)
  2. In a stand mixer bowl with a paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. At low speed, slowly incorporate small sections of butter. Letting each incorporate before adding in another. In the end, it should look like sand.
  3. Change from the paddle attachment to whisk attachment. Add the larger portion of the liquid mix you made earlier to the dry in a slow stream until incorporated. Increase speed to medium-high and beat until light, fluffy, and no lumps remain. (about a minute)
  4. Turn the speed back down to the lowest setting and add the remaining egg mixture in a slow stream. Turn the speed back up to medium-high and beat until combined. About 10-15 seconds. Set aside.
  5. In a large saucepan, melt the 3/4 butter. Once melted pour the finely chopped almonds into butter and mix to combine. Let the almonds sit about 5 minutes until lightly toasted and it almost smells like popcorn. Remove from heat. Remember that the almonds will still get toasted when off the heat as it cools down. (You will notice the almonds get a deeper tan when toasted. You do not need to toast them all or else you may burn them. The need for a large saucepan is because the butter will begin to boil and form up. Keep an eye on this.)
  6. Back to the batter, mix in eggs, almond extract, juice, and the buttered toasted almonds. Beat for 3-4 minutes.
  7. Heavily butter your desired cake pan (Or use pam) and pour your batter in. Bake for 50-60 minutes or until the cake appears golden brown and a knife comes out clean
  8. Prepare the glaze as the cake is cooling off. Combine butter, powdered sugar, and lemon juice. Use a whisk or fork to mix completely. If lumps remain, you can either heat up the glaze and whisk again, or use a mesh to get rid of lumps. Set in a container and set aside until the cake is cool to the touch. Pour glaze over cake depending on how much you want. Sprinkle with almonds and lemon zest on top and serve!
Recipe Notes

To store the cake, either cut into pieces and refrigerate in air-tight containers or wrap the cake in plastic. The cake should last up to a week.