Almond Pound Cake with Lemon - almond oil

Method

• Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan.
• Line with a round of parchment, lightly oil this with another tablespoon or so of the oil and then dust with flour shaking out the excess.
• With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes.
• Add the almond paste, lemon zest and juice and beat until smooth.
• Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next.
• Fold in the flour and baking powder.
• Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 minutes or until a cake tester comes out nearly clean.
• While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved.
• Remove from heat and set aside to cool.
• When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely.
• Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely.
• Cake can be made up to 2 days ahead.
• Wrap in plastic and store at room temperature.