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​

• 12 egg yolks room temp
• 3 cups all-purpose flour
• 2 and 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1 cup of True California almonds, sliced or crunched
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• 1 cup cold water

Putting It All Together

1. Prepare a 10-inch (12 cup) tube pan or a 12 cup bundt pan with a non-stick spray
2. Preheat oven to 350 degrees F.
3. Sift flour, baking powder, and salt together.
4. In a mixing bowl, beat egg yolks until fluffy and thick.
5. Beat in sugar gradually and beat 2 minutes on high speed
6. Reduce speed to low and add vanilla, lemon, True California almonds, and cold water.
7. Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl. About 2 mins.
8. Pour batter into prepared pan.
9. Bake 50 to 60 minutes or until golden brown or when it passes the toothpick test.
10. Cool cake for 15 minutes on wire rack before removing from the pan.
11. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.