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Almond Lemon Pound Cake Recipe

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This recipe for Almond Lemon Pound Cake is from Family Recipes From Bea And Mildred, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 c. cake flour
1/2 tsp. cream of tarter
1/2 tsp. salt
1 c. butter
1 c. sugar
4 eggs
5 T. lemon juice, divided
1 1/4 c. chopped almonds, toasted and divided
1/2 c. powdered sugar
1/2 tsp. vanilla

Preheat oven to 350. Sift the cake flour with cream of tarter and salt, then set aside. In a large bowl, cream the butter and sugar. Add eggs, one at a time, mixing well after each egg. Add 2 T. of lemon juice. Gradually add in the sifted ingredients and mix well. Fold in 1 cup almonds. Pour batter into a greased 9x5x3 inch loaf pan. Sprinkle top with remaining almonds. Bake for 1 hour or until toothpick inserted in center comes out clean.

While the cake is baking, combine the powdered sugar, remaining lemon juice, and vanilla. Heat the mixture on the stove, stirring to dissolve the sugar. When the cake is done, drizzle top with sugar mixture. Let the cake cool, then remove from pan.




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