There seem to be as many recipes for almond poundcake as there are weekends to test them. We like this one because it combines the crunchiness of corn meal with mellow almond flavors. (We used stone ground yellow cornmeal for color, flavor and texture.) The cake develops a pleasingly browned crust, a nice contract to the cake’s tender crumb.
Brush the loaf with lemon syrup as soon as it comes out of the oven. The loaf will absorb the tart juice and form an irresistible crystal glaze on top. Serve this cake sliced thinly with coffee or a glass of dessert wine. Omit the lemon and drizzle it with melted bittersweet chocolate for a more festive dessert.