Almond-Lemon Pound Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 6 servings.
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
Ingredients
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1 teaspoon plus 3/4 cup butter, softened, divided
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2 teaspoons confectioners' sugar
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1 cup slivered almonds
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1 cup sugar
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2 large eggs, room temperature
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1/3 cup sour cream
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1 tablespoon grated lemon zest
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1 cup cake flour
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1 teaspoon baking powder
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1/4 cup lemon juice
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TOPPING:
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1 cup each frozen unsweetened raspberries, strawberries and blueberries
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1/4 cup sugar
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2 tablespoons lemon juice
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2 tablespoons confectioners' sugar
Directions
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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.
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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.
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3.
Pour into prepared pan.
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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.
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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.
Nutrition Facts
1 slice: 654 calories, 37g fat (17g saturated fat), 143mg cholesterol, 334mg sodium, 76g carbohydrate (51g sugars, 4g fiber), 9g protein.
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