Almond Crunch Pound Cake recipe
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Ingredients
- ½ cup slivered almonds ⅓ cup white sugar ¼ cup unsalted butter 1 tablespoon milk 1 ½ cups all-purpose flour ½ teaspoon cream of tartar ½ teaspoon salt ¾ cup unsalted butter, softened ⅓ 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
Nutrition Info
- 363.3 caloriescarbohydrate: 39 gcholesterol: 102.8 mgfat: 21.2 gfiber: 1.2 gprotein: 5.5 gsaturatedFat: 10.6 gservingSize: -sodium: 124.3 mgsugar: 22.7 gtransFat: : -unsaturatedFat: : -
Directions Almond Crunch Pound Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
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.
Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
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.
Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.