Name: Almond Crunch Pound Cake
Prep time: 20 min
Cook time: 48 min
Total time: 68 min
Yield: 1
Ingredients: 0.5 cup slivered almonds; 0.33333334326744 cup white sugar; 0.25 cup unsalted butter; 1 tablespoon milk; 1.5 cups all-purpose flour; 0.5 teaspoon cream of tartar; 0.5 teaspoon salt; 0.75 cup unsalted butter, softened; 0.33333334326744 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

Almond Crunch Pound Cake

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Prep Time:
20 minutes

Cook Time:
48 minutes

Total Time:
68 minutes

Lemony almond pound cake topped with buttery slivered almonds for a rich and sweet treat with a delightful crunch.

Instructions:

Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9-inch springform pan by greasing and flouring it.
In a small saucepan over low heat, melt butter with slivered almonds, white sugar, and milk until smooth, stirring constantly for 3 to 4 minutes. Remove topping from heat.
In a bowl, mix together 1 1/2 cups of flour, cream of tartar, and salt.
Cream together 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Slowly incorporate 1 cup white sugar, beating until light and fluffy, approximately 5 minutes. Add eggs one at a time, beating for 1 minute after each addition. Mix in lemon juice, lemon zest, and vanilla extract. Gently beat in the flour mixture until just combined, about 1 more minute. Pour the batter into the prepared pan and level the top.
Ensure the remaining 1 tablespoon of flour is evenly sprinkled over the batter, followed by spooning the topping over the flour layer.
Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Then, cool on a wire rack.

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