Almond Pound Cake with Lemon

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " November 15, 2000 " >

<Summ>

<Nam>

Almond Pound Cake With Lemon

</Nam></Summ>

<RcpE name= " Almond Pound Cake With Lemon " author= " John Ash " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Almond Pound Cake With Lemon

 

Recipe By :John Ash

Serving Size : 8 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup fragrant almond oil

5 tablespoons unsalted butter -- softened to room tem

3/4 cup sugar

12 ounces almond paste -- cut into pieces

2 large lemons -- zested and juiced

5 large eggs

1/2 cup flour mixed with 1 teaspoon baking powder

GLAZE:

1/3 cup lemon juice

2 tablespoons sugar

 

Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch

cake pan. Line with a round of parchment, lightly

oil this with another tablespoon or so of the oil and then dust with flour

shaking out the excess.

 

With an electric mixer beat the butter, remaining oil (you should have around

1/3 cup) and sugar together until fluffy, about 4

minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat

in the eggs 1 at a time making sure each is fully

incorporated before adding the next. Fold in the flour and baking powder.

 

Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55

minutes or until a cake tester comes out nearly

clean. While cake is baking, combine glaze ingredients in a small saucepan and

over moderate heat stir until sugar is dissolved.

Remove from heat and set aside to cool.

 

When cake is done, cool on a rack for 15 minutes and then turn cake out to cool

completely. Transfer cake, topside up to a plate and

brush glaze over the top so that it soaks in completely. Cake can be made up to

2 days ahead. Wrap in plastic and store at room

temperature.

 

Source:

" Cooking Live # 9594 "

S(Formatted by):

" KES on 11/15/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 538 Calories (kcal); 35g Total Fat; (57% calories from fat); 8g

Protein; 51g Carbohydrate; 136mg Cholesterol; 40mg

Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat;

1 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 2031 0 0 0 0 0 3309 0 0 0

 

]]>

</RTxt>

<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts/Cakes

</CatT>

</CatS>

<IngR name= " fragrant almond oil " unit= " cup " qty= " 1/2 " >

<INtI>

2031

</INtI>

</IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 5 " >

<IPrp>

softened to room temperature

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " almond paste " unit= " ounces " qty= " 12 " >

<IPrp>

cut into pieces

</IPrp>

</IngR>

<IngR name= " lemons " unit= " large " qty= " 2 " >

<IPrp>

zested and juiced

</IPrp>

</IngR>

<IngR name= " eggs " unit= " large " qty= " 5 " ></IngR>

<IngR name= " flour mixed with 1 teaspoon baking powder " unit= " cup " qty= " 1/2 " >

<INtI>

3309

</INtI>

</IngR>

<IngR name= " GLAZE: " code= " S " ></IngR>

<IngR name= " lemon juice " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch

cake pan. Line with a round of parchment, lightly

oil this with another tablespoon or so of the oil and then dust with flour

shaking out the excess.

</DirT>

<DirT>

With an electric mixer beat the butter, remaining oil (you should have around

1/3 cup) and sugar together until fluffy, about 4

minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat

in the eggs 1 at a time making sure each is fully

incorporated before adding the next. Fold in the flour and baking powder.

</DirT>

<DirT>

Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55

minutes or until a cake tester comes out nearly

clean. While cake is baking, combine glaze ingredients in a small saucepan and

over moderate heat stir until sugar is dissolved.

Remove from heat and set aside to cool.

</DirT>

<DirT>

When cake is done, cool on a rack for 15 minutes and then turn cake out to cool

completely. Transfer cake, topside up to a plate and

brush glaze over the top so that it soaks in completely. Cake can be made up to

2 days ahead. Wrap in plastic and store at room

temperature.

</DirT>

</DirS>

<Srce>

Cooking Live # 9594

</Srce>

<AltS label= " Formatted by " source= " KES on 11/15/00 " />

</RcpE></mx2>