Moist and Fragrant Lemon Honey Pound Cake
Almond Flour Lemon Honey Pound Cake: A Healthy and Tender Treat
Contemplating what to make with the lemons I bought last week, I found a recipe for a lemon pound cake made with almond flour and decided to bake it. This recipe yields a wonderfully moist and flavorful cake, perfect for an afternoon tea or a sweet treat any time of day.
Ingredients- Almond flour: 3/4 cup + 3 Tablespoons
- Lemon zest: Zest of 1 lemon (wash lemon thoroughly with coarse salt before zesting)
- Eggs: 3 large (room temperature)
- Honey: 100g
- Salt: A pinch
- Vanilla extract: 1 tsp
- Baking powder: 1.2 tsp
Cooking Instructions
Step 1
Begin by preheating your oven to 320°F (160°C). While the oven heats up, measure out all your ingredients. Proper preparation is key to a successful bake!
Step 2
Thoroughly wash the lemon using coarse salt to remove any impurities from the peel. Carefully zest the yellow part of the lemon peel, avoiding the bitter white pith. This zest will infuse your cake with a bright, citrusy aroma.
Step 3
In a mixing bowl, whisk the 3 room-temperature eggs until well combined and slightly frothy. Add the prepared lemon zest to the eggs and gently mix it in. You’ll already start to smell the wonderful lemon fragrance.
Step 4
Gently warm the 100g of honey in the microwave for about 30 seconds until it’s smooth and pourable. Pour the warm honey into the egg mixture and whisk until combined. Stir in the vanilla extract, a pinch of salt, and the baking powder. Mix gently to avoid deflating the batter.
Step 5
Sifting the almond flour will result in a finer texture for your cake, making it even more tender. While sifting can be a bit tedious, it truly makes a difference! If sifting is difficult, ensure there are no large clumps by breaking them up with a fork.
Step 6
Add the almond flour to the wet ingredients. Using a spatula, gently fold the almond flour into the mixture until just combined and no dry streaks remain. Be careful not to overmix, as this can lead to a dense or tough cake. The goal is a smooth, cohesive batter.
Step 7
Instead of greasing your loaf pan with butter or oil, lining it with parchment paper is a fantastic way to ensure your cake releases cleanly. Cut the parchment paper to fit the bottom and sides of your pan.
Step 8
Pour the batter evenly into the prepared loaf pan and smooth the top. Bake in the preheated oven at 320°F (160°C) for approximately 30-40 minutes. You can check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. Baking times can vary by oven, so keep an eye on it. (I found 50 minutes worked well for me, but start checking around 30).
Step 9
If you bake it for longer, the bottom might get slightly browned, but the honey and almond flour will help keep the cake moist. However, to achieve the best texture, try not to exceed 40 minutes, as overbaking can make the cake dry.
Step 10
Once cooled slightly, slice your delicious lemon honey pound cake. I shared this delightful treat with my colleagues the next day for a lovely office tea break! Enjoy sharing it with your loved ones too.
