Cinnamon-Lemon Pound Cake

Name: Cinnamon-Lemon Pound Cake
Ingredients: 1/2 cup sliced almonds; 2 sticks (8 ounces) plus 1 tablespoon unsalted butter, softened; 2 cups granulated sugar; 3 tablespoons finely grated lemon zest (from 3 to 4 large lemons); 1 tablespoon fresh lemon juice; 1/2 teaspoon cinnamon; 5 large eggs, at room temperature; 3 cups cake flour; 2 teaspoons baking powder; 3/4 cup milk

10 ingredients

11 steps

Ingredients

1/2 cup sliced almonds
2 sticks (8 ounces) plus 1 tablespoon unsalted butter, softened
2 cups granulated sugar
3 tablespoons finely grated lemon zest (from 3 to 4 large lemons)
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
5 large eggs, at room temperature
3 cups cake flour
2 teaspoons baking powder
3/4 cup milk

Directions

1

Preheat the oven to 325.
2

Generously butter a 9-by-2 1/2-inch springform pan.
3

Press the almonds evenly over the base and sides of the pan.
4

In a large bowl, combine the butter, sugar, lemon zest, lemon juice and cinnamon and beat until light and fluffy, about 3 minutes.
5

Beat in the eggs one at a time.
6

Sift together the cake flour and baking powder.
7

Stir one-third of the milk into the batter, then add one-third of the flour.
8

Repeat twice more, stirring just until the ingredients are incorporated and the batter is smooth; do not overmix.
9

Scrape the batter into the prepared pan and bake for about 1 hour and 25 minutes, or until the cake is well browned and a tester inserted in the center comes out clean.
10

Let cool on a rack for 20 minutes before unmolding.
11

Serve the cake upside down to show the almond crust.