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Lemon-Almond Pound Cake | Milk Street

Date Added: 2/18/2019    Source: www.177milkstreet.com

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Ingredients
  • 195 grams (1 1/2 cups) all-purpose flour, plus more for the pan
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 241 (1 cup plus 2 tablespoons) plus 54 grams ( 1/4 cup) white sugar
  • 2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice, divided
  • 100 grams (1 cup) almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 14 tablespoons (1 3/4 sticks) salted butter, cut into 14 pieces, room temperature
  • 3 tablespoons sliced almonds
  • 195 grams (1 1/2 cups) all-purpose flour, plus more for the pan
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 241 (1 cup plus 2 tablespoons) plus 54 grams ( 1/4 cup) white sugar
  • 2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice, divided
  • 100 grams (1 cup) almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 14 tablespoons (1 3/4 sticks) salted butter, cut into 14 pieces, room temperature
  • 3 tablespoons sliced almonds
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 241 (1 cup plus 2 tablespoons) white sugar
  • 2 tablespoons grated lemon zest,
  • 195 grams (1 1/2 cups) all-purpose flour, plus more for the pan
  • 100 grams (1 cup) almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 14 tablespoons (1 3/4 sticks) salted butter, cut into 14 pieces, room temperature
  • 3 tablespoons sliced almonds
  • 54 grams white sugar
  • 3 tablespoons lemon juice

View the full recipe at 177milkstreet.com

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