TOASTED ALMOND POUND CAKE

Serves 8 to 10.

Note: To toast almonds, spread on a rimmed baking sheet and bake in a preheated 350-degree oven until golden and fragrant, 5 to 6 minutes. Watch carefully. Remove and cool. Cake can be made 1 day ahead; wrap tightly in foil and leave at room temperature.

• 11/4 c. flour

• 3/4 tsp. baking powder

• 1/8 tsp. salt

• 11/2 sticks (12 tbsp.) unsalted butter, plus extra for greasing the baking pan at room temperature

• 1 c. granulated sugar

• 3 eggs, at room temperature

• 1/2 tsp. almond extract

• 3/4 tsp. grated lemon zest

• 1/3 c. almond slivers toasted and finely ground (see Note)

Glaze:

• 3 tbsp. apricot preserves, heated until liquid

• 5 tbsp. powdered sugar

• 21/2 tsp. lemon juice

• 2 tbsp. toasted almond slivers for garnish, coarsely chopped (see Note)

Directions

Arrange a rack at center position and preheat oven to 325 degrees. Butter and flour an 81/2- by 41/2-inch loaf pan. Cut a piece of parchment paper so that paper extends 5 inches over each of the long sides of the pan. Butter and flour paper.

Sift together flour, baking powder and salt; set aside.

Place butter in the bowl of an electric mixer, and on medium speed, beat (with the paddle attachment if you have one) until butter is creamy. Then, add granulated sugar gradually in a thin stream. Continue to beat until the sugar is well incorporated, about 6 minutes. Stop machine and scrape down the sides of the bowl if necessary.

Add eggs, one at a time, beating well after each addition and stopping machine to scrape down sides of bowl if necessary. Reduce speed to low, and gradually add flour mixture. Remove bowl from mixer and stir in almond extract, lemon zest and ground almonds.

Spoon batter into prepared pan, and bake until cake is golden and a tester inserted into the center comes out clean, about 60 minutes. Remove and let stand in the pan for 10 minutes. Remove cake from pan, loosening the edges with a knife. Cool on a rack to room temperature and remove paper.

For glaze, brush top of cake with the warm apricot preserves. In a medium bowl, whisk together powdered sugar and lemon juice, and brush the top of the cake with this mixture. Arrange chopped toasted almonds in a lengthwise line down the center of the cake. Let stand at room temperature until glaze is set.

Nutrition information per serving of 10:

Calories 345 Fat 18 g Sodium 90 mg

Carbohydrates 41 g Saturated fat 9 g Calcium 48 mg

Protein 5 g Cholesterol 100 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 2 other carb, 3 1/2 fat.