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(16 votes, average: 4.25 out of 5)
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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.
Preparation
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.
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.
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