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Lemon Almond Pound Cake

Lemon Almond Pound Cake

  • 1 hour 20 minutes
  • 11 ingredients
  • Almond
  • Easy
  • cakes
  • Update Ingredients

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • 2 cups flour
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 cup Diamond of California® Sliced Almonds
  • 2 cups powdered sugar
  • 1 tsp lemon juice

The Steps

  1. Preheat the oven to 350 degrees. Butter and flour two mini loaf pans.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, mix until completely incorporated and scrap down the sides of the bowl between each addition.
  4. Add the almond extract, lemon zest and salt, mix to combine.
  5. Add ½ of the flour, then the milk, then the remaining flour, mixing between each addition.
  6. Us a spatula to gently fold in the sliced almonds, reserving 2 tbsp for garnish
  7. Bake for 30 to 45 minutes, or until a toothpick inserted comes out clean.
  8. Turn cakes out onto a wire rack and cool completely.
  9. Making the glaze by mixing the powdered sugar and lemon juice. Add water as needed to reach desired consistency. Pour glaze over cakes and immediately top with remaining sliced almonds.

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