Lemon-Almond Pound Cake with Almond Flower Glaze

A loaf of Lemon-Almond Pound Cake with Almond Flower Glaze on top.

Elevate your baking game with our luscious Lemon-Almond Pound Cake with Almond Flower Glaze recipe. This pound cake combines the rich nuttiness of almond with the zesty brightness of lemon resulting in a moist and flavorful cake that’s a true delight for the senses. The almond flower glaze adds a touch of elegance and a subtle sweetness making this dessert a perfect centerpiece for any occasion.

PREP
15 mins
TOTAL TIME
1 hr
SERVINGS
10 slices
CAKE:
1 Package Krusteaz Meyer Lemon Pound Cake Mix
3/4 Cup Water
10 Tbsp Butter, melted
1 1/2 Tsp Almond extract
GLAZE:
1 Packet Lemon glaze mix, enclosed in box
1 Cup Sifted powdered sugar
3 Tbsp Water
1 Tsp Almond extract
1/4 Tsp Vanilla extract
GARNISH:
1/4 Cup Sliced almonds
STEP 1

Stir together the water, melted butter, almond extract, and cake mix until moistened. Spoon batter into a prepared loaf pan.

STEP 2

Bake as instructed on the box. Cool 5 minutes, gently loosen, and removed from pan. Allow cake to cool completely before glazing.

STEP 3

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.

STEP 4

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.

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