Description
Deliciously moist and flavorful candied lemon pound cake, perfect for any occasion.
Ingredients
Scale
- 250 grams (8.8 ounces) unsalted butter, softened (not melted)
- 80 grams (2/3 cup) granulated sugar
- 70 grams (3/4 cup) almond flour
- 200 grams (4 large) eggs, at room temperature
- 60 grams (1/4 cup) milk
- 280 grams (2 1/4 cups) all-purpose flour
- 11 grams (1 tablespoon) baking powder
- 300 grams (1 1/4 cups) candied lemon peels
- Lemon zest from 1 lemon
- Powdered sugar (for optional lemon glaze or dusting)
- Fresh lemon juice (for optional glaze or variations)
- Vanilla extract (usage implied but not measured in source)
Instructions
- Step 1: In a mixing bowl, cream 250 grams softened unsalted butter and 80 grams granulated sugar together using an electric mixer at medium speed. Continue mixing for 3 to 4 minutes until the mixture is light and fluffy, which ensures air is incorporated for a lighter cake.
- Step 2: Add 200 grams (4 large) eggs, one at a time, mixing at low speed until each egg is fully incorporated before adding the next. This prevents curdling and promotes a smooth batter that will rise well during baking.
- Step 3: Sift together 280 grams all-purpose flour and 11 grams baking powder. Using a rubber spatula, gently fold these into the batter until just combined. Avoid overmixing to maintain a tender crumb.
- Step 4: Gently fold in lemon zest from 1 lemon and 300 grams candied lemon peels until evenly distributed throughout the batter, blending vibrant citrus flavors with moist almond flour and butter.
- Step 5: Grease and flour the loaf pan thoroughly. Pour the batter into it, smoothing the top with a spatula for even baking and easy release later.
- Step 6: Bake in a preheated oven at 350°F (175°C) for approximately 60 minutes. Insert a toothpick into the center of the cake; the cake is done when the toothpick comes out clean. Oven times may vary; watch carefully. If overbrowning occurs, cover the cake loosely with aluminum foil for the last 15 minutes of baking. Rotate the cake halfway through baking for even heat distribution.
- Step 7: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer the cake to a wire rack to cool completely. This prevents sogginess on the bottom and preserves texture.
Notes
- Room Temperature: Store the cake in an airtight container away from heat and sunlight for up to 2 days.
- Refrigeration: Wrap the cake tightly with plastic wrap, place in an airtight container, and refrigerate up to 5 days for longer freshness.
- Freezing: Wrap the cake in plastic wrap and aluminum foil, then place inside a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator before serving.
- Use room temperature eggs to help the batter mix evenly and improve cake rise, preventing sinking in the middle.
- Measure flour by spooning into the measuring cup and leveling off without packing down to avoid a dry cake texture.
- Sift flour and baking powder for even distribution and to prevent lumps.
- If excessive browning appears, use foil cover for the last 15 minutes of baking; rotate the cake halfway for even baking.
- If candied lemon peels are unavailable, substitute with an equal amount of fresh lemon juice combined with lemon zest to retain citrus flavor.