Lemon-Almond Pound Cake with "Almond Flower" Glaze


However, I DO love to dream up and make tasty things that are fuss-free and pretty, which is the perfect description of this ++Lemon-Almond Pound Cake++, created as part of my ++Baker’s Dozen++ collaboration with Krusteaz.

Here’s what you need to make it:

In a nutshell, I added a bit of almond extract to the (already yummy) ++Krusteaz Meyer Lemon Pound Cake Mix++, then baked and glazed the pound cake as directed on the box. The mix for the glaze is also included in the box, and I added a bit of almond extract to that as well.

While the glaze was still wet, I decorated the cake with little “almond flowers” all over the top, using white chocolate chips as the centers and sliced almonds as the petals. Here’s how it turned out:

As you can see, it doesn’t need to be perfect or follow a strict pattern… just pick a spot to put your first flower, then add full or partial pieces of flowers around it until the entire top of the cake is covered.

This recipe is simple and versatile enough to work for any ol’ afternoon – but I think it would make for an especially lovely addition to a ++Boho Chic party++, or paired with fresh daisies as a thoughtful gift idea. :)

++Click here++ to view the detailed Lemon-Almond Pound Cake recipe on the Krusteaz website.

This project is brought to you in collaboration with ++Krusteaz®++. As always, all thoughts, designs, and opinions are my own. Thank you so much for supporting the companies that make it possible for me to keep the creative content coming your way! I am truly grateful.


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