Lemon Almond Pound Cake Recipes

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ALMOND-LEMON POUND CAKE



Almond-Lemon Pound Cake image

This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it's still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

  • 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., 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., Pour into prepared pan. , 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. , 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.

Nutrition Facts : Calories 654 calories, Fat 37g fat (17g saturated fat), Cholesterol 143mg cholesterol, Sodium 334mg sodium, Carbohydrate 76g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.

ALMOND POUND CAKE WITH LEMON



Almond Pound Cake with Lemon image

There are several variations of this cake, but this is the one that I like best. Note the use of almond oil as an ingredient. Try to find one that is very fragrant (many are not). This cake is easy to make and great served with fresh berries or good ice cream.

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

1/2 cup fragrant almond oil
5 tablespoons unsalted butter, softened to room temperature
3/4 cup sugar
12 ounces almond paste, cut into pieces
2 large lemons, zested and juiced
5 large eggs
1/2 cup flour mixed with 1 teaspoon baking powder
1/3 cup lemon juice
2 tablespoons sugar

Steps:

  • Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan. Line with a round of parchment, lightly oil this with another tablespoon or so of the oil and then dust with flour shaking out the excess.
  • With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next. Fold in the flour and baking powder.
  • Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 minutes or until a cake tester comes out nearly clean. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved. Remove from heat and set aside to cool.
  • When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely. Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely. Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.

LEMON ALMOND SOUR CREAM POUND CAKE



Lemon Almond Sour Cream Pound Cake image

A Cake that is Rich and Moist, and Lemon flavored. Great just by the slice or top with fresh Strawberries and Whip Cream

Provided by Donna Luckadoo

Categories     Dessert

Time 1h20m

Yield 12 slices

Number Of Ingredients 10

1 cup butter (softened)
3 cups sugar
1/2 cup sour cream
1/2 cup lemon yogurt
3 cups all-purpose flour
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon almond extract or 1/2 teaspoon almond flavoring
1/2 teaspoon lemon extract or 1/2 teaspoon lemon flavoring
1 lemons, juice of or 1 lime, juice of

Steps:

  • Preheat Oven to 325°.
  • Next butter and flour a large Tube or Bundt pan.
  • Cream together Sugar and Butter.
  • Then add Sour cream and Yogurt.
  • Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
  • Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy.
  • Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.

Nutrition Facts : Calories 512.5, Fat 20.2, SaturatedFat 11.9, Cholesterol 151.1, Sodium 208.1, Carbohydrate 76.8, Fiber 0.9, Sugar 52.3, Protein 7.3

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