My personal approach to baking has always been simplicity + attention to presentation. I’m not a gourmet cook (at this point in life at least!) and have recently learned to stop apologizing for that… there are only so many things you can devote a big span of your attention to at once. ;)
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: