Lemon pound cake, vanilla ice cream and roasted almonds with lemon caramel

Preparation time: 60 min

Preheat your Oven at 355 °F

• Pound cake

  Whisk together the soft butter and sugar.  Incorporate the eggs one at a time.

  Sieve the flour and baking powder and then add them to the mixture.  Combine well.  Add the zests of 2 lemons and whisk together well.

  It should be perfect in a cake mold that is 25cmx12cm.

  Grease the mold and then line it with parchment paper.  Grease the parchment paper as well.

  Pour the mix into the mold, 3/4 full at most.  Transfer to the oven for 45-50 minutes.

  Once removed from the oven, un mold and let rest on a cooling rack ideally.  With a toothpick. poke holes all over the cake.  Drizzle with the lemon glaze generously a few times.

• Lemon icing

  Sieve the sugar.  Add the lemon juice and sugar to a small sauce pot or microwave dish and cook for a minute.

  This should give you a nice syrup.

• Lemon almonds

  In a hot skillet, melt the butter and add the sugar.  Let caramelize lightly.  Deglaze with the lemon juice and add the roasted almonds.

  If you have raw almond slivers, roast them in the oven for 4-5 minutes.

• Plating

  Place a nice slice of the cake on the plate.  On top, place a nice ball of ice cream, drizzle with the lemon glaze and almonds.