Lemon Almond Pound Cake

Lemon Almond Pound Cake

Lemon Almond Pound Cake
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Who doesn’t love pound cake? I love it because it’s not overbearingly sweet and it’s pretty simple to make. With only a handful of ingredients and maybe 10 minutes or less of prep time, you can make this fabulous lemon almond pound cake. The kids are sure to love it!

Having A Mixer Isn’t Necessary

There’s a lot of mixing in this recipe. It helps to have a mixer, but don’t be fooled, into thinking you must have that extremely expensive one! Have an “arm day” in the kitchen baking cake, lol. Work out those arms and mix it up yourself if you have to!

Another thing you can do is buy an off brand mixer. Sure a Kitchen Aid mixer would be nice to have, especially if you love baking as much as I do. It definitely makes the job of baking so much easier! There are several nice off brand mixers that have great ratings! Here’s a couple that you may like.

Lemon Almond Pound Cake

Lemon Almond Pound Cake

Yield: 10
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes

A lightly sweet pound cake with a hint of lemon and almond flavor.


  • 1 cup sugar
  • 2 sticks butter, room temperature
  • 4 large eggs
  • 1 tsp almond extract
  • Fresh Lemon juice from half of a lemon
  • ½ tsp salt
  • 2 cups all-purpose flour
  • Nonstick baking spray
  • 1/8 cup sliced almond (for garnish)


  1. Preheat oven to 350º F.
  2. Spray a loaf pan with nonstick baking spray. I used an 8 ½ x 4 ½ loaf pan.
  3. In a large bowl, mix the butter and sugar together until it is fluffed and airy.
  4. Next, add one egg to the bowl, and mix well. Then, add another egg, and do that same until you’ve mixed in all 4 eggs.
  5. Now, add in almond extract, lemon juice, and salt then mix well.
  6. Add ⅓ cup of flour in at a time, mix it in and then add more until all flour has been added.
  7. Pour the batter into the pan.
  8. Bake for about an hour. I like to do a toothpick test in the middle. If it comes out clean that is a good way to test if it’s done.
  9. Pull the pan out of the oven, and let it sit for just a little while to rest for about 10 minutes.
  10. After the initial rest, pull it out of the pan and let it rest on a cooling rack for a little longer until completely cooled.
  11. Dust powdered sugar on top or add a glaze if you like.
  12. Garnish with sliced almonds.
  13. Slice into somewhat thin slices, and serve to your most favorite people…

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 377Total Fat 21gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 123mgSodium 299mgCarbohydrates 42gFiber 1gSugar 21gProtein 6g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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I hope you love this recipe as much as I do. The flavor is so wonderful and simple. If you want you could add blueberries, strawberries, and/or whipped cream. I adapted this recipe from Martha Stewart’s Vanilla Pound Cake Recipe.

This pound cake is good without any extra garnish. It’s even better with a powdered sugar glaze. I like to add a little lemon juice and almond extract to the icing to make it really pop! If you really want to go all out you can slice some lemons, add some mint leaves, and some almond slices!

Want more dessert recipes? I have two cheesecake recipes I know you’ll love. One is mini cheesecake and the other is peanut butter cup cheesecake! The mini cheesecake are a peanut butter cheesecake recipe too, it’s just teeny tiny or almost bite-sized cheesecakes. However, the mini cheesecakes don’t have the peanut butter cups.

Thank you for joining us for another fun recipe! Leave me a comment if you make the recipe! I want to know how you liked it!

I’d love To Know what you think!… Leave me a comment!

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