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Almond Crunch Pound Cake

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 12 servings



  • 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


  • Preheat oven to 350 degrees. Spray bottoms and sides of a 9" springform pan generously with non-stick cooking spray.
  • Combine all topping ingredients in a small saucepan and heat over low until the butter has melted. Remove from heat and set aside.
  • Combine 1-1/2 cups flour with cream of tartar and salt in a medium bowl and set aside. Add butter and almond paste to the bowl of your stand mixer. Mix until well combined. Add sugar and continue beating for a few minutes until light and fluffly. Beat in eggs one at a time, being 1 minute after each addition. Add lemon juice, lemon zest and vanilla and mix till combined. Add dry ingredients all at once and beat for another minute.
  • Pour batter into prepared pan, smoothing top with a rubber spatula. Sprinkle remaining 1 tablespoon flour over the surface of the cake and spoon the topping evenly over the top.
  • Bake 45 to 50 minutes, until cooked through. Cake is ready when toothpick inserted in center of cake comes out clean. Cool in the pan for 15 minutes. Remove from springform pan and carefully transfer to a serving dish to cool completely.
  • Slice and serve with a dollop of whipped cream and some fresh raspberries.