Almond Lemon Pound Cake

Anita Hoffman


An easy to make, elegant, lemony, light sweet treat that's good for parties, pot lucks, etc.
Recipe and photo adapted from Blue Diamond Growers.


★★★★★ 1 vote

1 loaf
15 Min
1 Hr


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  • 2 c
    cake flour
  • 1/2 tsp
    cream of tartar
  • 1/2 tsp
  • 1 c
    butter, softened
  • 1 c
  • 4
  • 5 Tbsp
    lemon juice
  • 1-1/4 c
    chopped almonds, toasted
  • 1/2 c
    powdered sugar
  • 1/2 tsp

How to Make Almond Lemon Pound Cake


  1. In a small bowl, combine flour, cream of tartar and salt.
    In a large bowl, cream butter and sugar.
    Add eggs, one at a time, beating well after each addition.
    Beat in 2 tablespoons of the lemon juice.
    Gradually add flour mixture; mix thoroughly.
    Fold in 1 cup of the almonds.
  2. Pour batter into greased 9 X 5 inch loaf pan.
    Sprinkle top with remaining 1/4 cup almonds.
    Bake in a 325 degree oven for1 hour.
  3. In small saucepan, combine powdered sugar, remaining 3 tablespoons lemon juice and the vanilla.
    Stir over medium heat until sugar is dissolved.
    Remove cake from oven.
    Drizzle hot glaze over top.
    Let cool in pan on wire rack 15 minutes.
    Remove from pan and cool completely on wire rack.

Printable Recipe Card

About Almond Lemon Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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