Almond Pound Cake | Cook for Your Life

Home › Recipes › Dessert › Almond Pound Cake

Almond Pound Cake

Name: Almond Pound Cake
Prep time: 15
Cook time: 60

4 out of 5 stars (based on 100 reviews)

15 min prep

60 min total

12 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

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...

Ingredients

Cake:

2 large eggs, separated
1 large egg
4 tablespoons milk, divided
½ cup almond flour
½ cup whole wheat pastry flour (see Chef 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

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

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

Directions

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.

Chef Tips

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!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Reviews & Comments

Jose

March 30, 2020

Can you use coconut flour instead of whole wheat pastry flour?

Response from Cook for Your Life

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!