Almond Pound Cake With Lemon Recipe

• 1/2 c. fragrant almond oil
• 5 Tbsp. unsalted butter softened to room temperature
• 3/4 c. sugar
• 12 ounce almond paste cut into pcs
• 2 lrg lemons zested and juiced
• 5 lrg Large eggs
• 1/2 c. flour mixed with
• 1 tsp baking pwdr
• 1/3 c. lemon juice
• 2 Tbsp. sugar

1. Using a Tbsp.
2. or possibly so of the almond oil, lightly oil the bottom of an 8-inch cake pan.
3. Line with a round of parchment, lightly oil this with another Tbsp.
4. or possibly so of the oil and then dust with flour shaking out the excess.
5. With an electric mixer beat the butter, remaining oil (you should have around 1/3 c.) and sugar together till fluffy, about 4 min.
6. Add in the almond paste, lemon zest and juice and beat till smooth.
7. Beat in the Large eggs 1 at a time making sure each is fully incorporated before adding the next.
8. Mix in the flour and baking pwdr.
9. Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 min or possibly till a cake tester comes out nearly clean.
10. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir till sugar is dissolved.
11. Remove from heat and set aside to cold.
12. When cake is done, cold on a rack for 15 min and then turn cake out to cold completely.
13. Transfer cake, top-side up to a plate and brush glaze over the top so which it soaks in completely.
14. Cake can be made up to 2 days ahead.
15. Wrap in plastic and store at room temperature.
16. This recipe yields 8 servings.

almond oil, unsalted butter, sugar, almond paste, lemons, eggs, flour, baking pwdr, lemon juice, sugar

Taken from cookeatshare.com/recipes/almond-pound-cake-with-lemon-63956 (may not work)