Table of Contents
Share It! Enjoy this recipe for Lemon-Almond Pound Cake | Milk Street I’ve shared from my MasterCook! Click “Show Link” to generate a url you can copy and paste to your favorite social media site, personal website, blog, etc to share. 195 grams (1 1/2 cups) all-purpose flour, plus more for the pan
To lighten traditionally dense pound cake, we separated the eggs, a trick we learned from Kathryn King of Atlanta’s Aria restaurant. Beating the whites resulted in a texture reminiscent of angel food cake, while the yolks and butter preserved the rich pound cake flavor.
This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More. To lighten traditionally dense pound cake, we separated the eggs, a trick we learned from Kathryn King of Atlanta’s Aria restaurant.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…