🍋 Almond pound cake with cherries, lemon glaze (gf) The best almond pound cake recipe I’ve developed to date✨ Perfect toothsome texture, not too sweet, with Amarena cherries folded in - you could use dried/plumped sour cherries, but there’s something extra-special about the Amarenas, and they are so delicious with the almond. Careful with the almond extract - I used Boyajian, but brands can vary a lot in strength. Preheat oven to 350°f Butter sides of pan; parchment paper in bottom. This was made in a 7-inch springform. If using salted butter, omit salt from ingredients 4 ounces unsalted butter 2/3 cup 130g sugar Beat until light 4 large eggs Add one at a time, beating well after each 1 tsp vanilla 2 tsp almond extract 1/2 tsp salt 1/3 cup water 3 cups 300g almond flour 1/2 cup 70g gf flour (or wheat flour) 2 tsp baking powder Sift all and fold into mixture 1/2 c 1-230g jar Amarena cherries, drained, halved Fold into batter Transfer to prepared pan and bake until tester comes out clean. For 7-inch pan I baked for 1 hour. Test after 45 minutes Cool GLAZE 1 cup confectioners sugar Lemon juice Zest of 1 lemon Start with stirring 1 Tbs at a time into sugar. Slowly add more until it is the thickness you like. It should be a little on the thicker side; it will continue to spread after poured on top. Pour over, letting it drip down the sides. Cake keeps at room temperature several days; over a week in the refrigerator #gfrecipes #poundcake #amarenafabbri #gfbaking #baking #almondflour