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 🙂
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.
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 the 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.