Citrus Almond Pound Cake
  • 7 ounces almond paste (in the baking aisle normally near the pie fillings and such)
  • 2 cups granulated white sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 12 tablespoons (1 + ½ sticks) unsalted butter, room temperature plus extra for buttering the pan
  • 7 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 + ½ cups cake flour ( no cake flour? remove 3 tablespoons flour, add 3 tablespoons cornstarch )
  • ¾ teaspoons baking powder
  • ¼ teaspoon salt
Citrus Sugar Soak
  • 1 cup plus 2 Tablespoons white granulated sugar
  • ¼ cup fresh lemon juice
  • ½ cup fresh orange juice
  • Dusting of powder sugar for serving and prettiness.
  1. Preheat oven to 350F. Butter and flour a bundt pan very well. Get all the nooks and crannies.
  2. In a medium sized bowl or on a large sheet of parchment paper, using your fingers or the back of a spoon, rub the orange and lemon zest into the sugar. Breath in deeply -
  3. In a large mixing bowl, beat together the almond paste and citrus sugar until well combined. This will seem like it won't happen but it will. I did this with a hand mixer - took about 5 minutes.
  4. Add butter and continue mixing until the color is pale and the texture is light and fluffy. About 3-5 minutes. Scrape down the edges as you go.
  5. Add eggs one at a time, beating well between each addition to incorporate the eggs. Add vanilla and continue to beat until batter is smooth.
  6. Add the flour, baking powder, and salt and mix just until the flour is incorporated. Scrape down the edges as you go to get everything equally mixed.
  7. Pour the batter into the well buttered and floured bundt pan and place in preheated oven and bake for about 1 hour or until golden brown and when a tooth pick is inserted it comes out clean. In my oven it was 1 hour - yours it might be a bit less or a bit more.
  8. While the cake is baking, prepare the sugar soak. In a small saucepan, combine sugar and citrus juices and place over medium-low heat and cook until sugar has dissolved. Stir occasionally. Remove from heat and set aside.
  9. When cake is finished baking, remove from oven, and let sit for about 5 to 10 minutes. DO NOT remove it from the bundt pan. With a wooden or metal skewer ( I used metal ones we use for marshmallows and hotdogs in the summer) poke holes all over the cake. Talking like 30 times. All over. Evenly pour citrus syrup over the cake. It will seem like it is too much and it might pool but it will slowly soak into the cake. Let it be.
  10. Let the cake cool completely in the pan before turning it out onto a serving dish. Sprinkle with a bit of powdered sugar and slice into large chunks and serve to those ya love. This cake would pair amazingly with a raspberry sorbet.
  11. Stores well in an airtight container for up to a week and would freeze well if tightly wrapped in plastic wrap and then tinfoil.
Recipe by Fork Vs Spoon at