Lemon Glazed Pound Cake (Lactose-Free) - cooking recipe

Ingredients

1 cup lactose-free heavy cream, whipped
1 1/4 cup sugar + 3 tbsp
2 3/4 cups all-purpose flour
3 tsp baking powder
4 None eggs
7 tbsp lactose-free butter
1 tsp ground cinnamon
2/3 cup almonds
1 cup powdered sugar
2 tbsp lemon juice

Preparation

Preheat the oven to 400\u00b0F. Grease a deep-sided baking tray. Fold 1 1/4 cup sugar into the whipped cream. Sift in the flour and baking powder, then stir in the eggs, 1 by 1. Transfer to the prepared pan and bake for 10 mins. Meanwhile, melt the butter then add 3 tbsp sugar and the cinnamon. Remove the cake from the oven then drizzle the melted butter and sprinkle the almonds on top of the cake. Dust with sugar and a little cinnamon and return to the oven for an additional 10 mins. Remove from the oven and allow to cool.
Meanwhile, mix the powdered sugar with the lemon juice to form a smooth paste. Transfer to a piping bag and pipe narrow stripes over the top of the cake. Allow the icing to set then cut the cake and serve.