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.
15 minute prep
- 2 large eggs, separated
- 1 large egg
- 4 tablespoons milk, divided
- ½ cup almond flour
- ½ cup whole wheat pastry flour (see Chef Tips) 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
- Juice of 1 lemon
- 2 to 3 tablespoons sugar
- 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.
Nutrition Facts (per servings)
Calories: 257; Fat: 19g; Saturated Fat: 10g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 5g; Carbohydrates: 20g; Sugar: 14g; Fiber: 1g; Protein: 4g; Sodium: 76mg
Registered Dietitian Approved
Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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
This recipe was originally published on Cook for Your Life. It is used by permission.