Strawberry Lemonade Almond Pound Cake
This is a rich dense Italian-style almond pound cake with fine ground almond flour in the batter that is drenched in a tart lemon syrup right out of the oven. It's the perfect Summer cake. For bakeries, it stays moist for up to 7 days even without the berries on top, so it is ideal during the slower time of the year. This cake is not only an ideal canvas for fresh strawberries, but any fresh fruit. Take a tropical spin on it and top it with grilled pineapple and toasted coconut. Try it with fresh mango and kiwi. Fresh nectarines and a flourish of blackberry compote would sing from your dessert plates atop this masterpiece. You'll find it to be one of your most popular desserts this season. Enjoy!
Don’t have a commercial kitchen and just want to make this cake at home? Here’s the home baker’s version:
Strawberry Lemonade Almond Pound Cake Yield 1 9-inch pound cake • 1 1/2 cups Almond flour • 3/4 cup Panhandle Milling all-purpose flour • 1 tsp salt • 1/4 tsp baking powder • 1/8 tsp baking soda Directions: Preheat oven to 300 degrees. Combine all dry ingredients in a bowl and sift well. In a blender combine: • 4 eggs • 1 1/4 cup sugar • 1T fresh lemon zest • 1 tsp almond emulsion Blend about 2 minutes until emulsified and sugar is dissolved. Add to blender: • ½ cup melted butter Blend on high for 1 minute more, until fully emulsified. Add the wet mixture to the flour mixture and stir well. Pour into a greased 9-inch cake pan lined with parchment paper. Bake 55-60 minutes. Lemonade Syrup • 1/2 cup fresh lemon juice • 1 cup sugar
While cake is baking, combine ingredients for the lemonade syrup in a saucepan and bring to a boil. Cook about 3 minutes. Turn off the heat and allow to cool slightly. When cake is finished baking, a toothpick inserted into the cake will come out clean. While cake is still hot, pour lemonade syrup over the cake. The syrup will absorb into the cake as it cools. Let the cake cool in the pan on a wire rack about 1 hour. Run a knife around the sides of the cake. Invert on a plate. Remove parchment paper.
Fresh Strawberries • 1/2 lb. sliced fresh berries • 1 cup pre-made strawberry glaze When cake is cool, arrange fresh strawberry slices over the top of the cake and drizzle with strawberry glaze. Slice and serve in wedges. This cake will remain moist and delicious for several days.