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

Fruits, Biscuit Dough, Ice cream, Vegetarian, Brunch

A tender and crunchy cake with almonds and lemon flavor; sure to make you happy!


Recipe for 4

Pound cake

200 Gr
200 Gr
4 Unit(s)
200 Gr
6 Gr
Baking powder
2 Unit(s)

Lemon icing

200 Gr
Icing sugar
250 Ml
Lemon juice

Ice cream

4 Scoop(s)
Vanilla ice cream

Lemon almonds

175 Gr
Sliced almonds
100 Gr
75 Gr
50 Ml
Lemon juice
  • Butter
Lemon pound cake, vanilla ice cream and roasted almonds with lemon caramel

Preparation time: 60.00 min

Preheat your Oven at 355.00 °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.

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