Food Recipes Desserts Cake Cinnamon-Lemon Pound Cake Be the first to rate & review! Beautiful Desserts By Jacques Pépin Jacques Pépin Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Save Rate PRINT Share Close Yield: 10 to 12 - Cook Mode (Keep screen awake) Ingredients 1/2 cup sliced almonds 2 sticks (8 ounces) plus 1 tablespoon unsalted butter, softened 2 cups granulated sugar 3 tablespoons finely grated lemon zest (from 3 to 4 large lemons) 1 tablespoon fresh lemon juice 1/2 teaspoon cinnamon 5 large eggs, at room temperature 3 cups cake flour 2 teaspoons baking powder 3/4 cup milk Directions Preheat the oven to 325°. Generously butter a 9-by-2 1/2-inch springform pan. Press the almonds evenly over the base and sides of the pan. In a large bowl, combine the butter, sugar, lemon zest, lemon juice and cinnamon and beat until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Sift together the cake flour and baking powder. Stir one-third of the milk into the batter, then add one-third of the flour. Repeat twice more, stirring just until the ingredients are incorporated and the batter is smooth; do not overmix. Scrape the batter into the prepared pan and bake for about 1 hour and 25 minutes, or until the cake is well browned and a tester inserted in the center comes out clean. Let cool on a rack for 20 minutes before unmolding. Serve the cake upside down to show the almond crust. Originally appeared: August 1996 Rate It Print