Almond-Lemon Pound Cake (1- 9" round Layer)

By MarieR

You can freeze any leftover cake and berry sauce for another time.

Ingredients

• TOPPING:
• Prep: 20 min. Bake: 40 min. + cooling
• Ingredients
• 1 teaspoon plus 3/4 cup butter, softened, 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 cake flour
• 1 teaspoon baking powder
• 1/4 cup lemon juice
• 1 cup each frozen unsweetened raspberries, strawberries and blueberries
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons confectioners' sugar

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

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 peel. 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 near 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. Yield: 6 servings.