Lemon almond pound cake

Pound cake is so-called because of the ratio of flour, butter, eggs and sugar; the weight of each is more or less identical, and recipes in imperial measurements often called for a pound of each. For best results, use an electric mixer to beat the eggs and sugar to perfect, fluffy lightness, which is essential for the cake to have the right texture. Use grated orange zest instead of lemon, if you like, or leave it out altogether and flavour the batter with vanilla extract or even ground cardamom. The condensed milk gives the cake a tenderness and richness that is rather seductive.