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.
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