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

Lemon-Almond Pound Cake with Almond Flower Glaze

Prep time: 15 mins
Total time: 1 hr
Servings: 10 slices

Ingredients

  • CAKE
  • 1 package Krusteaz® Meyer Lemon Pound Cake Mix
  • ¾ cup Water
  • 10 tbsp Butter, melted
  • 1½ tsp Almond extract
  • GLAZE
  • 1 packet Lemon glaze mix, enclosed in box
  • 1 cup Sifted powdered sugar
  • 3 tbsp Water
  • 1 tsp Almond extract
  • ¼ tsp Vanilla extract
  • GARNISH
  • ¼ cup Sliced almonds

Directions

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.