Almond-Lemon Pound Cake Recipe

Name: Almond-Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon plus 3/4 cup butter, softened, divided; 2 teaspoons confectioners' sugar; 1 cup slivered almonds; 1 cup sugar; 2 large eggs, room temperature; 1/3 cup sour cream; 1 tablespoon grated lemon zest; 1 cup cake flour; 1 teaspoon baking powder; 1/4 cup lemon juice; 1 cup each frozen unsweetened raspberries, strawberries and blueberries; 1/4 cup sugar; 2 tablespoons lemon juice; 2 tablespoons confectioners' sugar

Servings: persons

1 teaspoon plus 3/4 cup butter, softened, divided
2 teaspoons confectioners' sugar
1 cup slivered almonds
1 cup sugar
2 large eggs, room temperature
1/3 cup sour cream
1 tablespoon grated lemon zest
1 cup cake flour
1 teaspoon baking powder
1/4 cup lemon juice
1 cup each frozen unsweetened raspberries, strawberries and blueberries
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons confectioners' sugar

1
Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground.
2
In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice.
3
Pour into prepared pan.
4
Bake at 350u00b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely.
5
For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.

737

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon plus 3/4 cup butter, softened, divided, 2 teaspoons confectioners' sugar, 1 cup slivered almonds, 1 cup sugar, and more.

Yes, Almond-Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond-Lemon Pound Cake

How did you like this recipe?

Frequently Asked Questions