Lemon Almond Sour Cream Pound Cake
Brighten up your dessert table with this moist and flavorful Lemon Almond Sour Cream Pound Cake, a perfect balance of zesty citrus and nutty sweetness. Made with tangy sour cream, fresh lemon juice, and fragrant almond extract, this cake boasts a rich, tender crumb that melts in your mouth. Topped with a luscious lemon glaze and a sprinkle of crunchy sliced almonds, every bite is a delightful harmony of textures and flavors. Whether you're hosting a brunch, celebrating a special occasion, or simply indulging in a sweet treat, this elegant pound cake is sure to impress. Plus, with simple steps and everyday ingredients, it’s an easy recipe you’ll return to again and again. Perfect for lemon lovers and almond enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 1 cup Sour cream
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.25 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or loaf pan. Lightly dust the pan with flour to prevent sticking.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to fully incorporate.
Mix in the sour cream, fresh lemon juice, lemon zest, vanilla extract, and almond extract until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to maintain the cake's tender texture.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and 1 tablespoon of fresh lemon juice in a small bowl until smooth.
Once the cake is fully cooled, drizzle the lemon glaze evenly over the top. Sprinkle the sliced almonds over the glaze for added texture and flavor.
Allow the glaze to set for 10-15 minutes before slicing and serving. Enjoy your Lemon Almond Sour Cream Pound Cake!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 54.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
