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Click here for an alphabetical listing of all recipes.Almond-Lemon Pound Cake
Cake:
- 3/4 cup plus 1 tsp. butter, softened (divided)
- 2 tsp. confectioners' sugar
- 1 c. slivered almonds
- 1 c. sugar
- 2 eggs 1/3 c. sour cream
- 1 TBS grated lemon peel
- 1 c. cake flour
- 1 tsp. baking powder
- 1/4 c. lemon juice
Topping:
- 1 c. each frozen unsweetened raspberries, strawberries, and blueberries
- 1/4 c. sugar
- 2 TBS lemon juice
- 2 TBS confectioners' sugar
Grease bottom and sides of a 9 in. round baking pan with 1 tsp. butter. Sprinkle with confectioners' sugar. Set aside. Place almonds and sugar in a blender or food processor. Cover and process until finely ground.
In a small mixing 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 peel. Combine flour and baking powder. Add to creamed mixture alternately with lemon juice. Pour into prepared pan.
Bake at 350° for 20-45 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
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 starts to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.