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!

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to fully incorporate.

Step 4

Mix in the sour cream, fresh lemon juice, lemon zest, vanilla extract, and almond extract until smooth.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 6

Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to maintain the cake's tender texture.

Step 7

Pour the batter evenly into the prepared pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Allow the glaze to set for 10-15 minutes before slicing and serving. Enjoy your Lemon Almond Sour Cream Pound Cake!

Nutrition Facts

Serving size	(1476.1g)

Amount per serving	% Daily Value*
Calories	4887.9

Total Fat 182.7g	0%
Saturated Fat 94.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1109.7mg	0%
Sodium 1509.0mg	0%
Total Carbohydrate 783.3g	0%
Dietary Fiber 13.9g	0%
Total Sugars 537.4g
Protein 71.4g	0%

Vitamin D 173.0IU	0%
Calcium 640.3mg	0%
Iron 19.3mg	0%
Potassium 989.7mg	0%

*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.

Source of Calories

Fat: 32.5%

Protein: 5.6%

Carbs: 61.9%