Buttery Almond Pound Cake with Apricot Glaze

Instructions

1. 1

   Preheat oven to 350°F. Grease a 10-inch fluted tube pan and sprinkle the chopped almonds and 1 tablespoon of flour in the bottom.

2. 2

   In a large bowl, cream the butter, shortening, and 1 cup of sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the lemon juice, zest, and extracts.

3. 3

   In a separate bowl, whisk together the remaining flour, baking powder, salt, and baking soda. Add the flour mixture to the creamed mixture alternately with the milk, mixing just until combined.

4. 4

   In a small bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form. Gently fold the whipped egg whites into the batter.

5. 5

   Pour the batter into the prepared pan and insert the whole almond into the center. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

6. 6

   For the glaze, melt the apricot preserves in the microwave or a saucepan, then strain. Stir in the orange juice and drizzle the glaze over the warm cake.