Almond Honey Pound Cake will definitely delight your family and guests. Are you looking for the best poundcake recipe ever? Well, I have it for you! The Lavender Glaze really gives this Almond Honey Pound Cake a wonderful taste sensation. Serve it at your next afternoon tea for lots of oohs and aahs!
Pound Cake History – The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people could not read, this simple convention made it simple to remember recipes. A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck. Learn more about the History of Pound Cakes.
- 1/4 cup whole natural almonds, crushed to small bitx and dust, divided
- 3/4 cup cake flour, sifted
- 1/4 teaspoon baking powder
- 8 ounces almond paste
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon almond extract
- 12 tablespoons unsalted butter, softened
- 4 extra-large eggs
- 1/4 cup heavy cream
- 1 tablespoon honey
- Granulated brown sugar
Preheat oven to 325 degrees F.
Use an 8-inch loaf pan or bundt pan. Butter the baking pan with non-stick vegetable spray. Sprinkle the buttered baking pan with some of the almond dust to lightly coat the bottom and sides of the pan.
In a small bowl, mix together cake flour and baking powder, set aside.
In a food processor, break the almond paste into small pieces. Add sugar, salt, and almond extract; mix until the batter is no longer lumpy. NOTE: It will have a grainy appearance.
In an electric mixer with a large bowl on a low to medium speed, add the butter and honey (1 tablespoon at a time). Stop to scrape down the side and bottom of the bowl to insure that all is mixed together. One at a time, add the eggs and heavy cream, beating until combined. Add the almond paste/flour mixture (increasing the speed), and mix until the batter is completely smooth.
Place the batter into the prepared baking pan. Sprinkle top of the batter with more crushed almond bits and some granulated brown sugar. Bake for 50 to 60 minutes or until the top is golden. Test the center of the cake with an inserted wood toothpick. When removed toothpick is clean of batter; remove cake from oven. Cool on a wire rack for approximately 10 minutes. Remove from pan and allow to cool.
While cake is cooling, prepare the Lavender Glaze.
In a small saucepan over a medium-low heat, mix together the powdered sugar, lemon juice, orange juice, and lavender. Bring just to a boil; remove from stove. Using a small strainer, strain lavender buds/flowers out of the glaze; discarding them.
Drizzle the warm Lavender Glaze over the top of the cooled cake. Decorate and serve.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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