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Almond Lemon Pound Cake

Almond Lemon Pound Cake


  • 2 cups cake flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 5 tablespoons lemon juice, divided
  • 1-1/4 cups Blue Diamond&Wreg; hole Natural Almonds, toasted, chopped, divided
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract


Sift cake flour with cream of tartar and salt; reserve. Cream butter and sugar. Add eggs, one at a time, mixing well. Add 2 tablespoons lemon juice. Gradually add sifted ingredients; mix thoroughly. Fold in 1 cup almonds. Pour batter into greased 9x5x3 inch loaf pan. Sprinkle top with the remaining 1/4 cup almonds. Bake at 325°F for 1 hour or until a toothpick inserted in center comes out clean. While cake is baking, combine powdered sugar, remaining 3 tablespoons lemon juice, and vanilla; heat, stirring to dissolve sugar. When cake is done, drizzle top with hot glaze. Let cake cool, then remove from pan.