Almond-Lemon Pound Cake

Ingredients:

• 1 teaspoon plus 3/4 cup butter, softened, divided
• 2 teaspoons confectioners' sugar
• 1 cup slivered almonds
• 1 cup sugar
• 2 eggs
• 1/3 cup sour cream
• 1 tablespoon grated lemon peel
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/4 cup lemon juice

TOPPING:

• 1 cup each frozen unsweetened raspberries, strawberries and blueberries
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons confectioners' sugar

Method:

1. Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside.
2. Place the almonds and sugar in a blender or food processor; cover and process until finely ground.
3. In a small bowl, cream remaining butter; beat in almond mixture until combined.
4. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon peel.