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Almond-Lemon Pound Cake

Almond-Lemon Pound Cake
“This is the first cake I learned to make more than 30 years ago, and it’s still a favorite of mine,” Michaela Rosenthal jots from Woodland Hills, California. You can freeze any leftover cake and berry sauce for another time.
6 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

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

Directions

  • 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.
  • 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 peel. Combine the flour and baking
© Taste of Home 2013

2 of 2

Almond-Lemon Pound Cake (continued)

Directions (continued)

  • powder; add to creamed mixture alternately with lemon juice.
  • Pour into prepared pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack for 10 minutes.
  • Invert onto a wire rack to cool completely.
  • 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. Yield: 6 servings.
Nutrition Facts: 1 serving (1 slice) equals 654 calories, 37 g fat (17 g saturated fat), 143 mg cholesterol, 334 mg sodium, 76 g carbohydrate, 4 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013