Almond Pound Cake

Almond Pound Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Almond Pound Cake


1 Teaspoon Plus ¾ Cup Softened Butter – Divided

2 Teaspoons Confectioners’ Sugar

1 Cup Slivered Almonds

1 Cup Sugar

2 Eggs

1/3 Cup Sour Cream

1 Tablespoon Grated Lemon Peel

1 Cup Unbleached Flour

1 Teaspoon Baking Powder

¼ Cup Lemon Juice

Grease the bottom and sides of a 9 inch round baking pan or a loaf pan with 1 teaspoon butter.  Sprinkle with confectioners’ sugar and set aside.  Place the almonds and sugar in a food processor.  Cover and process until finely ground. 

In a small bowl, cream the remaining butter and beat in almond mixture until combined.  Add the eggs one at a time.  Beat well after each addition.  Stir in the sour cream and lemon peel.  Combine the flour and baking powder.  Add the flour mixture to the butter mixture alternating with the lemon juice.  Pour into the prepared pan of your choice.  Bake in a preheated 350° F oven for 40 to 45 minutes or until a toothpick comes out clean.  Cool on a wire rack for 10 minutes.  Invert onto a wire rack to cool completely.  Sprinkle cake with confectioners’ sugar.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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