Best 2 Citrus Almond Poundcake Recipes
Indulge in a culinary journey with our delightful Citrus Almond Pound Cake, a perfect treat for any occasion. This classic pound cake is infused with vibrant citrus flavors and complemented by the nutty richness of almonds. Each bite offers a harmonious blend of sweet and tangy notes, leaving your taste buds invigorated. Our recipe collection includes variations to suit every preference. From the original Citrus Almond Pound Cake to a Gluten-Free Citrus Almond Pound Cake and a decadent Citrus Almond Pound Cake with Cream Cheese Glaze, we've got you covered. Embrace the zesty freshness of lemon, the vibrant tang of orange, and the subtle sweetness of almonds in every slice. Whether you prefer a classic pound cake experience or a gluten-free indulgence, our recipes cater to all dietary needs. Get ready to tantalize your senses and savor the delightful combination of citrus and almond flavors in this delectable treat.
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CITRUS-ALMOND POUNDCAKE
This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.
Provided by Mark Bittman
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
- Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
- Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
- Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams
CITRUS-ALMOND POUNDCAKE
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat. 2. Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth. 3. Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly. 4. Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices. Yield: 10 to 12 servings.
Tips:
- Use fresh citrus fruits. The fresher the citrus fruits, the more flavorful your pound cake will be. If possible, use organic citrus fruits to avoid any pesticides or chemicals.
- Zest the citrus fruits finely. This will help to release the essential oils from the citrus fruits and give your pound cake a more intense flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make your pound cake light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Fold in the flour and baking powder gently. Overmixing the batter can make your pound cake tough.
- Bake the pound cake at a moderate temperature for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pound cake cool completely before serving. This will help to prevent the cake from falling apart.
Conclusion:
This citrus almond pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful crumb and crunchy almond topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this citrus almond pound cake a try. You won't be disappointed!
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