Almond-Lemon Pound Cake
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
Reviews
Only baked for 30 min and it was still brown/done. Sprayed pan but still stuck. Good flavor. Made a cooked mixed berry compote and served over instead.
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Originally made this 2 years ago for Easter and it was amazing! I loved the texture and the flavors are wonderful. My whole family loved it as well and the topping added some moisture to the whole thing but it was also just fine plain. I am making it again this year for Easter because everyone has been asking me to.
Forgot to mention, I didn't try the berry sauce. Was great with just powdered sugar on top like the picture shows.
Great flavor, moist cake. Only problem I had was at 35 min. the sides were burned. Will make again but use my trusty Bakers Joy spray instead of butter (I think this was my issue). Definitely worth trying again.
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