Almond Crunch Pound Cake

Buttery slivered almonds are sprinkled over a lemony-almond batter to create this almond crunch pound cake, a rich and sweet dessert.

• Preparation Time: 20 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 8 mins
• Calories: 363 Calories

Ingredients

• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon lemon zest
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh lemon juice
• 4 eggs, at room temperature
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.33333334326744 cup white sugar
• 0.75 cup unsalted butter, softened
• 0.25 cup unsalted butter
• 0.5 cup slivered almonds
• 0.5 teaspoon cream of tartar
• 0.33333334326744 cup almond paste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

Step 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.

Step 3

Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.

Step 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.

Step 5

Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.

Step 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.