Lemon Strawberry Almond Pound Cake

Spring is here right? We're trying to forget that it is cold outside in March and part of that means warming up the house by baking something killer delicious! This recipe for Lemon Almond pound cake should definitely do the trick! This is a recipe that our pastry chef used in her restaurant and catering company for several years and it always got rave reviews from the patrons. This is the home baking version. The secret is the use of the lemonade syrup that is drizzled over the hot cake. It gives the cake a rich, moist texture. Allow the cake to cool the full hour in the pan so it really sets before being removed.

Lemon Strawberry Almond Pound Cake

Yield 1 9-inch pound cake

1 1/2 cups Almond flour

3/4 cup Texas Pure Milling all-purpose flour

1 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

Directions: Preheat oven to 300 degrees. Combine all dry ingredients in a bowl and sift well.

In a blender combine:

4 eggs

1 1/4 cup sugar

1T fresh lemon zest

1 tsp almond emulsion

Blend about 2 minutes until emulsified and sugar is dissolved.

Add to blender:

½ cup melted butter

Blend on high for 1 minute more, until fully emulsified. Add the wet mixture to the flour mixture and stir well. Pour into a greased 9-inch cake pan lined with parchment paper. Bake 55-60 minutes.

Lemonade Syrup

1/2 cup fresh lemon juice

1 cup sugar

While cake is baking, combine ingredients for the lemonade syrup in a saucepan and bring to a boil. Cook about 3 minutes. Turn off the heat and allow to cool slightly. When cake is finished baking, a toothpick inserted into the cake will come out clean. While cake is still hot, pour lemonade syrup over the cake. The syrup will absorb into the cake as it cools. Let the cake cool in the pan on a wire rack about 1 hour. Run a knife around the sides of the cake. Invert on a plate. Remove parchment paper.

Fresh Strawberries

1/2 lb. sliced fresh berries

1 cup premade strawberry glaze

When cake is cool, arrange fresh strawberry slices over the top of the cake and drizzle with strawberry glaze. Slice and serve in wedges. This cake will remain moist and delicious for several days.