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Almond Pound Cake Topped with Strawberries in Lemon Syrup

Christina Lakey
  • 70 minutes
  • Serves 8 to 12

INGREDIENTS

2

lbs Strawberries

4

inch Eggs, large

6 tbsp

Lemon juice, fresh

1 1/4 cups

All-purpose flour

1/4 tsp

Almond extract

1 tsp

Baking powder

1 1/4 cups

Granulated sugar, superfine

1 1/3 cups

Granulated sugar

1/2 tsp

Salt

1 tsp

Vanilla extract

3

whole almonds (about 1/4 pound, whole

1/2 cup

Almonds

3

unsalted butter (1 1/2 sticks, unsalted

1 1/2 cups

Heavy cream

1/3 cup

Milk

2 cups

Water