How about getting to know my lemon and almond pound cake?

One of the most beloved and traditional sweets to start the day is definitely the lemon and almond pound cake. This soft and fragrant cake is a true breakfast classic, perfect to pair with a hot tea or aromatic coffee; its preparation is simple and requires few basic ingredients: eggs, yogurt, sugar, flour, baking powder, and lemon zest; finally, adding sliced almonds will give a crunchy and irresistible touch.

To start, combine the eggs with the sugar, then add the rest of the ingredients. Once you have a homogeneous batter, pour it into the mold… It’s time to add the sliced almonds and sugar, giving the final bake a crunchy and sweet touch.

The final result will be a cake with an irresistible aroma and a soft, moist texture.

The delicate sweetness perfectly marries with the crunchiness of the almonds, creating a perfect balance of flavors. The lemon and almond pound cake can be enjoyed at breakfast, perhaps accompanied by a spoonful of fruit jam, or during a delicious snack.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven, Air Fryer
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Eggs, flour, and sugar…

1.15 cups flour
2 tbsps potato starch
3 eggs
0.85 cups yogurt (I use natural, fruit-flavored is also fine)
0.6 cups sugar
0.5 cups peanut oil (Corn oil is also fine)
1 lemon zest
1 coffee cup sliced almonds
2 tbsps sugar (To distribute on the surface)
Half packet baking powder

Tools

A whisk or electric beaters. A bowl for mixing, pound cake mold.

Steps

Prepare the bowl and all the weighed ingredients.

Pour the eggs and sugar into the bowl and blend well until you achieve a light foam.
Now you can add the seed oil and continue to blend until the mixture is homogeneous.
Add the lemon zest and the sifted dry ingredients; mix carefully to eliminate any lumps.
At this point, you can add the yogurt, incorporating it well into the mixture.
My pound cake mold was no longer usable, while waiting for the new mold, I adapted to aluminum; After transferring the batter into the mold, sprinkle the sugar and almonds and bake in a preheated oven at 338 degrees Fahrenheit. I did the baking in a multifunction air fryer oven.
The pictures speak for themselves, perfect result!
Baking in the fryer. Guaranteed savings and easy to use.
Moist and very soft inside!
Beautiful, golden, and fragrant.