Frosted Lemon Poppy Seed Cake w/ Caramelized Almonds

Directions

1. Preheat Oven to 350 degrees F

   
   

2. Mix together the milk, eggs & butter. Add the contents of cake packet and mix with a spatula until blended. Pour into prepared pan.

3. Bake for 50-55 minutes. Remove from oven and let cool in pan for about 10 minutes, then remove from pan and let cool on a wire rack until completely cooled, before frosting.

4. Make The Frosting: In a stand mixer fitted with the whisk attachment, mix cream cheese until fluffy, about 1 minute. Add powdered sugar and lemon juice and mix on low speed until well blended and then increase speed to medium and beat for another 2 minutes.

5. Spread the frosting on top of the cooled cake.

6. Make the caramelized almonds: Heat a sauté pan over medium heat and add the sliced almonds. Toast for a minute, then sprinkle the brown sugar on top and allow to caramelized….being careful not to burn.

7. Remove the pan when the almonds are golden brown. Let cool. Sprinkle the caramelized almonds on top of the frosted cake and garnish with fresh lemon slices.

8. Slice, serve & enjoy! You are in for a treat…..