Almond-Lemon Pound Cake

Name: Almond-Lemon Pound Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 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; TOPPING:; 1 cup each frozen unsweetened raspberries, strawberries and blueberries; 1/4 cup sugar; 2 tablespoons lemon juice; 2 tablespoons confectioners' sugar

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Michaela Rosenthal, Indio, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it’s still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. —Michaela Rosenthal, Woodland Hills, California

TEST KITCHEN APPROVED

Almond-Lemon Pound Cake

4 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:40 min

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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
topping:

1 cup each frozen unsweetened raspberries, strawberries and blueberries
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons confectioners' sugar

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Directions

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 350° 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.