The lemon and almond pound cake made without butter is a perfect breakfast dessert: delicate, light, fluffy, and delicious, it’s ideal for starting the day. A cake that “feels like home” made in a few steps. But of course, if you like, you can also serve it for tea or as a dessert with some lemon cream and a dollop of whipped cream. Whatever the occasion, the lemon and almond pound cake will be an excellent choice!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 pound cakes
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
Ingredients
With these quantities, I made two small pound cakes using two 9 x 4 inch molds, but you can also use a single 12 x 4 inch mold.
- 3 eggs
- 1/2 cup lemon yogurt
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup almond flour
- 1/2 cup rice oil (or other vegetable oil of choice)
- 1 lemon (juice and zest)
- 1 pinch salt
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Grater
- 1 Juicer Moulinex
- 2 Pound cake pans 9 x 5 inches
- 1 Cooling rack
- 1 Cake tester
Steps
In the bowl of a stand mixer or with an electric hand mixer, beat the eggs with the sugar and the pinch of salt until the mixture is light and fluffy. Add the yogurt, slowly drizzle in the rice oil while continuing to mix, and then add the grated lemon zest and juice. Combine the sifted flour, cornstarch, and almond flour. Finally, add the packet of baking powder. Once all the ingredients are well combined, pour the mixture into the buttered and floured mold. With a slightly buttered knife, cut down the center of the pound cake: the cut will disappear during baking but will allow for the typical crack of the pound cake. Bake in a preheated oven at 340°F (170°C) for 35 minutes. Once ready (remember to do the toothpick test to check for doneness), remove from the mold, let it cool on a cooling rack, and dust with powdered sugar before serving.
Notes
If you prefer, instead of almond flour, you can use the same amount of coarsely chopped almonds or almond granules.
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Recipe source HERE.
