Name: Almond-Lemon Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Almond-Lemon Pound Cake

1. 1 teaspoon plus 3/4 cup butter, softened, divided -

2. 2 teaspoons confectioners' sugar -

3. 1 cup slivered almonds -

4. 1 cup sugar -

5. 2 large eggs, room temperature -

6. 1/3 cup sour cream -

7. 1 tablespoon grated lemon zest -

8. 1 cup cake flour -

9. 1 teaspoon baking powder -

10. 1/4 cup lemon juice -

11. Topping: -

12. 1 cup each frozen unsweetened raspberries, strawberries and blueberries -

13. 1/4 cup sugar -

14. 2 tablespoons lemon juice -

15. 2 tablespoons confectioners' sugar -

How to cook deliciously - Almond-Lemon Pound Cake

1. Stage

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. Stage

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. Stage

Pour into prepared pan.

4. Stage

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. Stage

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.