Almond-Lemon Pound Cake

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

Put the image below in one of your Pinterest boards so you can always have it with you when you need it. This enables us to continue receiving funding from Pinterest.

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 zest. Combine the flour and baking 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 in 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.
Nutrition Facts

1 slice: 654 calories, 37g fat (17g saturated fat), 143mg cholesterol, 334mg sodium, 76g carbohydrate (51g sugars, 4g fiber), 9g protein.

Print Friendly, PDF & Email