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 and more protein. 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.
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 form soft peaks. Set aside. In a separate small bowl, beat together the 2 yolks, 1 egg, and 2 tablespoons of milk. Set aside.
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.
Mix the almond flour, whole wheat pastry flour, salt, and the baking powder together in a bowl. Set aside.
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 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.
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.