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Citrus-Almond Poundcake

5.0(273)

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.

by Mark Bittman

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Dessert

Servings

(10–12)

Total time

1h 30m

Calories / serving

496 kcal

Ingredients (13)

serves

12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for panbutter
Flour for panflour
1/4 cup fresh lemon juicelemon-juice
1/2 cup fresh orange juiceorange-juice
3 cups plus 2 tablespoons granulated sugarsugar
7-ounce tube almond paste
7 large eggsegg
2 teaspoons lemon zestlemon
2 teaspoons orange zestorange
2 teaspoons vanilla extractvanilla-extract
1 1/2 cups cake flourcake-flour
3/4 teaspoon baking powderbaking-powder
1/4 teaspoon saltsalt

Instructions (4 steps)

01Heat 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.
02Put 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.

03Stop 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.

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Rich recipe — supports nutrition-aware planning.