Almond & Lemon Zest Pound Cake

I've seen Chefs in a number of these cook shows reference the use of Orange Zest/ Lemon Zest in recipes. I've wondered how some scrapes of a lemon or orange can actually add any distinct taste to the dish you are trying to make.... and decided to try it out myself. And wow, it does add a unique flavor and surprises you by surfacing at times you'd least expect it to pop !

While a Pound cake is buttery, rich and delicious all by itself... but it tastes equally stunning and can take quite a number of variations. I added some almonds and finely grated lemon zest & lemon juice to it.

Bowl 1

• 1 and 1/2 cup All Purpose Flour
• 1/4 tsp baking soda
• 1/4 salt

Bowl 2

• 3/4 cup unsalted butter
• 2 large eggs
• 1 cup Sugar
• 1 and 1/2 tsp vanilla extract

Add In

• 1/2 cup Sour Cream

For the Zest:

• Use a cheese / carrot grater and use the fine blades to scrape of the lemon shell to get finely grated zest. I'd leave out the white skin as it tends to make the taste sour.

1. Preheat the oven to 325F and grease a bread ban with non-stick butter spray or regular melted butter (unsalted)
2. Whisk together Bowl 1 ingredients and keep aside
3. Beat together bowl 2 (use an electric blender for smoother texture) until light and fluffy by adding the eggs one at a time.
4. Add in the Sour Cream in phases to incorporate into the mixture n blend well
5. Sprinkle the lemon zest and give it a light spin
6. Pour the batter into the prepared pan and shake it a lil, to even out the surface
7. I tossed in some sliced almonds on top as an addition
8. Bake until a cake tester inserted comes out clean, takes about 70 mins or longer if using a metal pan. Let cool on a wire rack for 15 mins.
9. Run a knife through the sides of the pan to pop the cake out of the pan on to a plate. Toss it to one side and let it cool for a few mins before slicing the cake. Serve warm @ room temperature.

Notes: A pound cake usually has very lil baking soda, no baking powder, some sour cream and bakes at a lower temperature for a longer duration. This is what gives the pound cake its slow cooked and buttery/ fluffy texture. A pound cake looks, tastes and feels very similar to a Sponge Cake.