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Lemon Almond Pound Cake Recipe

Print Recipe
Prep Time 20 minutes
Baking Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine European
Servings 6 People
Calories 654 kcal

Ingredients
  

Ingredients for Cake:

  • 1¾ cups Butter (softened and divided).
  • 2 tsp Confectioners' sugar.
  • 1 cup Almonds (slivered).
  • 1 cup Sugar.
  • 2 pcs Eggs (large at room temperature).
  • ⅓ cup Sour cream.
  • 1 tbsp Lemon zest (freshly grated lemons).
  • 1 cup Cake flour.
  • 1 tsp Baking powder.
  • ¼ cup Lemon juice.

Ingredients for Topping:

  • 1 cup Raspberries, blueberries, and strawberries (frozen,unsweetened).
  • ¼ cup Sugar.
  • 2 tbsp Lemon juice.
  • 2 tbsp Confectioners' sugar.

Instructions
 

And now for the instructions to make your pound cake:

  • First, use butter to grease the bottom and sides of a nine-inch round baking pan. Next, sprinkle and dust the pan with confectioners' sugar, place aside.
  • Grind almonds and sugar using a blender/food processor till finely powdered.
  • Add cream, the remaining butter, and almond mixture in a small bowl and beat until completely combined. Next, add eggs, one by one, and beat well after adding each. Next, stir in the lemon zest and sour cream. Lastly, combine the baking powder, lemon juice, and flour into the creamed homogenous mixture.
  • Pour the mixture into the prepared pan and bake at 350°F for 40 to 45 minutes. Insert a toothpick in the center, and if it comes out clean, the cake is baked.
  • Cool on a rack for about 10 minutes.
  • To prepare the topping, add berries, lemon juice, and sugar in a heavy saucepan. Cook while stirring over medium-low heat for at least 10 minutes or till the mixture starts to thicken.
  • Sprinkle the cake with confectioners' sugar. Pour topping on cooled cake. Serve and enjoy.
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