Almond Crunch Pound Cake

Almond Crunch Pound Cake

This is one sweet little cake. Dense, rich and full of almond flavor with a crunchy, candylike topping. I went through a phase in my early twenties where I became obssesed with recipes that called for almond paste. Once I discovered the rich almond flavor it added to pastries, cookies, and cakes I was hooked. If you haven’t baked with almond paste before, you don’t know what you’re missing. In addition to the almond paste you’ll need some all-purpose flour, sugar, vanilla, salt, cream of tartar, milk, unsalted butter (ignore the 4 sticks above – you’ll only need 2), eggs,... [Read the full post]


  • 1/2 cup slivered almonds
  • 1/3 cup sugar
  • 1/4 cup unsalted butter
  • 1 tablespoon milk
  • 1-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3.5 ounces (1/2 a 7 ounce tube) almond paste
  • 1 cup sugar
  • 4 eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • Whipped cream and fresh raspberries for garnish

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