Lemon Almond Pound Cake
The almond milk in this cake is a pretty awesome ingredient. The sugar in the cake helps temper the flavour of the milk, and the almond in it actually perfumes the cake in a pretty amazing way.
This pound cake has an incredibly rich flavour and a melt-in-your-mouth texture. Deliciously decadent.
Believe me, it’s a keeper!
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup sugar
2 lemons, zested
3/4 cup almond milk (I used unsweetened @udderlynutsalmond milk)
1/2 cup vegetable oil
2 large eggs
1 Tbsp fresh lemon juice
2 tsp vanilla extract
2 Tbsp Disaronno liqueur
For the Glaze:
2 C powdered sugar
2 Tbsp almond milk
2 tsp of lemon extract
1 tsp vanilla extract
1/4 cup sliced almonds
Preheat the oven to 350° F and coat a large loaf pan with baking spray.
Add the flour, salt, baking powder, sugar and lemon zest, then stir.
In a second bowl add the almond milk, vegetable oil, eggs, lemon and vanilla extract.
Whisk together the wet and dry ingredients until just combined.
Bake for 60 minutes. Let cool completely before removing from pan.
To make the glaze add the lemon and vanilla extract to the powdered sugar.
Add the glaze to the cooled loaf and top with sliced almonds.
Enjoy a slice with an almond milk latte.
The almond milk is sold by Gina @udderlynutsalmondmilk
You can find her on Instagram.
This is by far the best almond milk I have tasted. I encourage you to try this product if you enjoy dairy-free milk.
It’s perfect for baking, cooking or just enjoying in a smoothie or latte.
Photos by Rosa Basile-Marrello