|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Lemon House near Amalfi
Art Print
Patrizia, M.
Buy at AllPosters.com
La Belle Cuisine
Glazed Lemon Almond Pound Cake
Gourmet Archives
1 cup blanched almonds
1 cup sugar
1 cup unsalted butter, softened
4 large eggs
1 tablespoon grated lemon zest
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
Glaze:
1/4 cup fresh lemon juice
2 cups confectioner's sugar
Candied lemon slices,
candied violets [optional!]
In food processor grind almonds very fine with the sugar.
In large bowl with electric mixer, cream the butter. Add the
almond
mixture, beating, and beat mixture until light and fluffy. Add eggs,
one
at
a time, beating well after each addition. Beat in the zest.
Into a bowl, sift together the flour, baking powder and
salt. Add this to
the butter mixture alternately with lemon juice, beginning
and ending
with flour
mixture. Pour batter into buttered and floured 8-inch
round
pan, 2 inches deep. Bake 50 minutes at 350 degrees F. Let cake cool
in pan 10
minutes, turn out onto rack and let cool completely.
Into a bowl pour 1/4 cup lemon juice. Sift the powdered sugar
over it
gradually, whisking, and whisk mixture until it is smooth. Pour
glaze
over
top of cake and smooth top with a spatula. Let stand 1 hour.
candied
lemon slices and violets.
Featured Archive Recipes:
Pound Cake - The Ultimate
Comfort Cake
Citrus Pound Cake
(Commander's
Palace, New Orleans)
Lemon-Buttermilk
Pound Cake,
High-Ratio, with Variations
Quartre-Quarts Pound Cake
Southern Sour Cream Pound Cake
Index - Cake Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
