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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
- Preheat the oven to 350 degrees. Grease a small loaf pan with butter or line with parchment paper. Set aside.
- 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.
- Mix the almond flour, whole wheat pastry flour, salt and the baking powder together in a bowl. Set aside.
- 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.
- 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.
- Gently fold in the egg whites, until well mixed but a few white streaks remain. Pile the batter into the prepared loaf tin.
- 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.
- 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.
Ingredients:
Cake:
- 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
Calories
257 cals
Fat
19 g
Saturated Fat
10 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
5 g
Carbohydrates
20 g
Sugar
14 g
Fiber
1 g
Protein
4 g
Sodium
76 mg
*per serving
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.
Can you use coconut flour instead of whole wheat pastry flour?
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!