Almond Poundcake
A great use of leftover egg yolks from all your other baking adventures! This pound cake comes out with a nice golden color and a tender texture. It's not too sweet so it can be served with ice cream or a sweet sauce like caramel or blueberry compote. Yum!
What You'll Need
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12 egg yolks room temp
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3 cups all-purpose flour
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2 and 1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups granulated sugar
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1 cup of True California almonds, sliced or crunched
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1 teaspoon vanilla
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1 teaspoon lemon extract
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1 cup cold water
Putting It All Together
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Prepare a 10-inch (12 cup) tube pan or a 12 cup bundt pan with a non-stick spray
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Preheat oven to 350 degrees F.
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Sift flour, baking powder, and salt together.
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In a mixing bowl, beat egg yolks until fluffy and thick.
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Beat in sugar gradually and beat 2 minutes on high speed
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Reduce speed to low and add vanilla, lemon, True California almonds, and cold water.
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Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl. About 2 mins.
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Pour batter into prepared pan.
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Bake 50 to 60 minutes or until golden brown or when it passes the toothpick test.
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Cool cake for 15 minutes on wire rack before removing from the pan.
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Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.