almond flour, wheat flour, butter, sugar- Almond Pound Cake- anti-cancer recipes- cook for your life
Almond Pound Cake
Servings: 12
Prep time: 30

Pound cake is traditionally made from equal amounts of flour, butter, sugar and eggs. Originally the weight of all the ingredients totaled 1-pound, hence the name!

This recipe is a little different in that we have cut down on the sugar and substituted almond flour for half of the usual wheat flour. The resulting pound cake is a little heavier but has less starch. Glazing with lemon syrup gives it an extra bite. This cake is delicious as a simple dessert with berries or cooked fruit, or just with a cup of good coffee.

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  1. Preheat the oven to 350 degrees. Grease a small loaf pan with butter or line with parchment paper. Set aside.
  2. With an electric whisk, beat the egg whites to soft peaks. Set aside. In a separate small bowl, beat together the 2 yolks, 1 egg and 2 tablespoons of milk. Set aside.
  3. Mix the almond flour, whole wheat pastry flour, salt and the baking powder together in a bowl. Set aside.
  4. In a separate large bowl, cream the butter and the sugar together until light and fluffy. Gradually beat in the egg yolk mixture, a little at a time, until absorbed. Beat in the lemon zest.
  5. Using a spatula or wooden spoon, gradually fold in the flour mixture into the butter and eggs until well blended. If the batter seems too stiff, fold in a little of the remaining milk, a teaspoon at a time until the batter has reached dropping consistency.
  6. Gently fold in the egg whites, until well mixed but a few white streaks remain. Pile the batter into the prepared loaf tin.
  7. Bake for 45 minutes or until the cake is well risen and golden, and a toothpick comes out clean. Let the cake sit for 5 minutes, then carefully turn out the cake to cool on a wire rack.
  8. In a small saucepan mix together the juice of 1 large lemon and 2-3 tablespoons sugar. Heat gently over medium-low heat until the sugar has dissolved and a thick, tart syrup has formed. While the cake is still warm, spoon the syrup over it. Allow to cool, then serve.



  • 2 large eggs, separated
  • 1 large egg
  • 4 tablespoons milk, divided
  • ½ cup almond flour
  • ½ cup whole wheat pastry flour (see Ann’s Tip) or unbleached all purpose flour
  • Pinch of salt
  • 1¼ teaspoon baking powder
  • 1 cup unsalted butter, softened at room temperature
  • ¾ cup plus 3 tablespoons brown sugar
  • Grated zest of 1 lemon

Lemon Syrup:

  • Juice of 1 lemon
  • 2 to 3 tablespoons sugar


Nutritional Information


257 cals


19 g

Saturated Fat

10 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


20 g


14 g


1 g


4 g


76 mg

*per serving

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Ann's Tips and Tricks

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier pound cake.

Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! High calorie desserts are best as a treat, never a habit.




    • Hi, Jose, good question. Coconut flour can be a tricky alternative flour to bake with as it's not an exact 1:1 substitution for grain flours. Generally, for every cup of a grain flour, you could use 1/4 to 1/3 cup of coconut flour. And for every 1/4 cup of coconut flour, you can add an egg to help your batter come together and rise when baking. Hope that's helpful!


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