Ingredients Jump to Instructions ↓

  1. 1 teaspoon plus 3/4 cup butter, softened, divided

  2. 2 teaspoons confectioners' sugar

  3. 1 cup slivered almonds

  4. 1 cup sugar

  5. 2 eggs

  6. 1/3 cup BREAKSTONE'S® Sour Cream

  7. 1 tablespoon grated lemon peel

  8. 1 cup cake flour

  9. 1 teaspoon baking powder

  10. 1/4 cup lemon juice TOPPING:

  11. 1 cup each frozen unsweetened raspberries, strawberries and blueberries

  12. 1/4 cup sugar

  13. 2 tablespoons lemon juice

  14. 2 tablespoons confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground. In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon peel. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice. Pour into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping. Yield: 6 servings.


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