This cake is so tasty! Moist and flavorful with a rich almond depth and a refreshing touch of lemon and orange. And almost as importantly, it's really easy to make and since you're using a food processor, everything goes pretty smoothly and quickly. This recipe is adapted from Mark Bittman's citrus cake. His recipes tend to be very simple and minimalistic, and this recipe does not disappoint. If you're looking for that perfect cake to serve for a get together, birthday party, or just a casual coffee break, then you can't go wrong with this one.
Sometimes poundcakes can be dry and boring. If you have had this experience, then you will be positively surprised by this excellent recipe which is everything but bland. We served some lightly whipped cream with this cake and also imagined it would go very well with some fresh berries or fruit on the side. However, it would probably also be great with a classic icing or simply some powdered sugar.
Moist & Flavorful Citrus Almond Poundcake 10-12 servings - 12 tablespoons cold butter, cubed, plus more for pan
- some flour
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 3 cups (plus 2 tablespoons granulated sugar)
- 7 eggs
- 7 ounce of almond paste
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
 Method: First of all, heat oven to 350 degrees. Use an 8 cup Bundt pan, and butter and flour it. Next place orange juice, lemon juice and 1 cup plus 2 tablespoons of sugar in a saucepan. Place it over low heat and cook until the sugar dissolves, at which point you can remove it from the heat.
Now process the almond paste and remaining 2 cups sugar in a food processor until smooth and combined, then add the butter and continue to run the processor until the mixture is light and fluffy. Keep the machine still running and add one egg at a time, also add the zest and vanilla, and process until smooth.
At this point, stop the machine and add flour, baking powder and salt. Pulse just a few times, you don't want to over-process here, you just want mix all the ingredients together. Now pour the batter into the Bundt pan. Bake the cake for about 1 hour and 10 minutes until it's nice and golden. Before taking it out of the oven, stick a skewer into the center and check so it comes out clean. Let the cake cool slightly, then pour the citrus mix over the cake. Let all the liquid absorb for about 20 minutes, then serve. At this point it's also nice to top the cake with some whipped cream or add a dollop to the side of the cake.
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