Lemon & Almond Pound Cake Squares
Today is the last day of April, and I don’t know about you, but I feel like this month just flew on by! When I glanced at my calendar I realized that my family and I have a very busy month coming up. Along with Mother’s Day, in May we will celebrate my mother’s birthday, gather to remember those who gave the ultimate sacrifice on Memorial Day and our family will also celebrate together as my son receives his First Holy Communion. With all of my May weekends booking up fast, I am busy planning today. Do you have a busy May ahead of you?
If you are looking for something simple to bake even with a busy schedule, then these delicious Lemon & Almond Pound Cake Squares would be a perfect addition to your Mother’s Day Brunch or Dinner. Fresh lemon zest is added to a thick and buttery batter, garnished with sliced almonds and baked for a pretty cake that goes wonderfully with a cup of coffee or even a special mimosa!
Every year I host a Mother’s Day Brunch at my house for my grandmother, mother and mother- in- law. It’s not really fancy or anything, but I like to get out my china, set the table with flowers and make a nice meal for those important ladies in my life. If you are looking for a uncomplicated, elegant sweet treat, then give this recipe a try! I even make it on the weekends sometimes, just because. What are your Mother’s Day plans this year?
- 1 cup unsalted butter, softened
- 1 1/4 cup granulated sugar
- 2 1/4 cup all purpose flour
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt
- zest from 1 lemon
- juice from 1 lemon
- 1/4 cup heavy cream
- 4 eggs, at room temperature
- 1 cup sliced almonds
- Preheat your oven to 325 degrees.
- Grease a 9 x 13 baking dish or line with parchment paper and grease, then set aside.
- In your Kitchen Aid Mixer, cream the butter until light and fluffy.
- Add the sugar and beat until fluffy.
- Sift the dry ingredients and set aside.
- Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
- Add the lemon zest, then alternate adding the lemon juice and heavy cream with the dry ingredients and mixing until just combined well. Do not over mix.
- Pour the batter evenly into your prepared pan and then sprinkle with the sliced almonds.
- Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and cool completely.
- Sometimes I place this in the freezer for 10 minutes before slicing into squares to make slicing easier.
- Serve with homemade whipped cream and coffee.
- Makes 12 squares.
- *This may be made the night before, but needs to be stored in air tight container or covered very well with plastic wrap after cooling to stay freshly moist. Slice when ready to serve.
*Recipe slightly adapted from Pillsbury’s Bake Off Cake Cook Book
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