Almond Celebration Cake
45 min
1 hr 35 min



2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 1/3 cups sugar

1/2 cup Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs

1/2 teaspoon almond extract

3/4 cup milk

1/3 cup sliced almonds, toasted, finely chopped


1 cup milk

3 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup Land O Lakes® Butter, softened

1 cup sugar

1/2 teaspoon almond extract


Fresh raspberries and blueberries

Sliced almonds

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan; set aside.

  2. STEP 2

    Combine 2 1/4 cups flour and baking powder in bowl; set aside.

  3. STEP 3

    Combine 1 1/3 cups sugar and 1/2 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add almond extract. Add flour mixture alternately with 3/4 cup milk, beating at low speed after each addition just until mixed. Stir in toasted chopped almonds.

  4. STEP 4

    Spread batter into prepared pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.

  5. STEP 5

    Combine 1 cup milk, 3 tablespoons flour and salt in 1-quart saucepan. Stir with wire whisk until smooth. Cook over medium heat, whisking constantly, 4-5 minutes or until mixture thickens and just starts to boil. Remove from heat. Set aside; cool 15 minutes.

  6. STEP 6

    Combine 1 cup butter, 1 cup sugar and almond extract in bowl. Beat at medium speed until creamy. Continue beating, gradually adding 1 tablespoon warm milk mixture at a time, until light and creamy and sugar is completely dissolved. Frost cooled cake. Decorate with fresh berries and sliced almonds.

Tip #1

- Nothing is better than a great buttercream frosting. Be sure to follow directions carefully when cooking the flour-milk mixture. In addition, it is important to beat the frosting until all the sugar has dissolved to avoid lumps in the frosting.

Tip #2

- To toast nuts, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.


13Fat (mg)
60Cholesterol (mg)
200Sodium (mg)
25Carbohydrates (g)
0Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  July 12, 2009

This cake is outstanding. It reminds me of something from a bakery in Milwaukee. The bakery is now closed. Now I can make it myself. Yeah! This is really yummy.

— says Sherry
  July 11, 2009

I would not toast the almonds next time. The frosting was much thinner than what I usually use.The taste was pretty good. My husband compared the consistency to a light scone.

— says Olha
  July 10, 2009

Made this cake for my daugther, on the 4th of July!!! The only thing I did different was made a American Flag for the top!!! Used fresh strawberries, and raspberries for stripes. Fresh, blueberries, for blue part & yellow jellybeanies for stars!!! My daughter & grandkids all like this cake alot.

— says Linda
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