Velvety Lemon-Almond Pound Cake Inspired By Rose Bakery In Paris | GBH

Name: Velvety Lemon-Almond Pound Cake Inspired By Rose Bakery In Paris | GBH
Ingredients: 195 grams (11⁄2 cups) all-purpose flour, plus more for the pan; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice, divided 241 grams (1 cup plus 2 tablespoons) plus 54 grams (1⁄4 cup) white sugar 100 grams (1 cup) almond flour; 1 1⁄2 teaspoons baking powder; 1 teaspoon kosher salt; 14 tablespoons (13⁄4 sticks) salted butter, cut into 14 pieces, room temperature; 3 tablespoons sliced almonds

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For this plush pound cake featured in this episode of Milk Street, Chris’ team took a cue from Rose Carrarini of Rose’s Bakery in Paris and replaced some…

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Ingredients

195 grams (11⁄2 cups) all-purpose flour, plus more for the pan
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice, divided 241 grams (1 cup plus 2 tablespoons) plus 54 grams (1⁄4 cup) white sugar 100 grams (1 cup) almond flour
1 1⁄2 teaspoons baking powder
1 teaspoon kosher salt
14 tablespoons (13⁄4 sticks) salted butter, cut into 14 pieces, room temperature
3 tablespoons sliced almonds