Lemon-Almond Pound Cake with Almond Flower Glaze

My personal approach to baking has always been simplicity + attention to presentation. I’m not a gourmet cook (at this point in life at least!) and have recently learned to stop apologizing for that… there are only so many things you can devote a big span of your attention to at once. ;) However, I DO love to dream up and make tasty things that are fuss-free and pretty, which is the perfect description of this Lemon-Almond Pound Cake, created as part of my Baker’s Dozen collaboration with Krusteaz.

In a nutshell, I added a bit of almond extract to the (already yummy) Krusteaz Meyer Lemon Pound Cake Mix, then baked and glazed the pound cake as directed on the box. The mix for the glaze is also included in the box, and I added a bit of almond extract to that as well. While the glaze was still wet, I decorated the cake with little “almond flowers” all over the top, using white chocolate chips as the centers and sliced almonds as the petals.

This recipe is simple and versatile enough to work for any ol’ afternoon – but I think it would make for an especially lovely addition to a Boho Chic party, or paired with fresh daisies as a thoughtful gift idea. :)

Lemon-Almond Pound Cake with Almond Flower Glaze


Prep Time: 15 min Total Time: 1 hr Servings: 10 slices


Cake: 1 package Krusteaz Meyer Lemon Pound Cake Mix
3/4 cup water 10 tablespoons butter, melted
1½ teaspoons almond extract

Glaze: 1 packet lemon glaze mix, enclosed in box
1 cup sifted powdered sugar
3 tablespoons water
1 teaspoon almond extract
¼ teaspoon vanilla extract

Garnish: ¼ cup sliced almonds 10-12 white chocolate chips


For the Cake: Stir together the water, melted butter, almond extract, and cake mix until moistened. Spoon batter into a prepared loaf pan. Bake as instructed on the box. Cool 5 minutes, gently loosen, and removed from pan. Allow cake to cool completely before glazing.

For the Glaze: Whisk together the included packet of Lemon Glaze Mix, powdered sugar, water, almond extract, and vanilla extract until smooth. Drizzle over cooled pound cake until cake is completely covered. While glaze is still wet, decorate the entire top of the cake with “almond flowers”. Use a white chocolate chip as the center of each flower, then place sliced almonds around it to create the look of flower petals. Keep adding flowers all over the top of the cake until it’s completely covered in a pretty floral motif.