Almond Crunch Pound Cake

Almond Crunch Pound Cake
  • Topping:
  • 1/2 cup slivered almonds
  • 1/3 cup white sugar
  • 1/4 cup unsalted butter
  • 1 tablespoon milk
  • Cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/3 cup almond paste
  • 1 cup white sugar
  • 4 eggs, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  2. Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
  3. Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
  4. Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
  5. Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
  6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

04/03/2018
Almond Crunch Pound Cake, recipe PT15M PT1H 5 455 calories

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