Best 2 Citrus Almond Poundcake Recipes
Prepare to indulge in a delectable citrus almond poundcake, a harmonious blend of tangy citrus flavors and nutty almond essence. This classic recipe, passed down through generations, promises a moist, tender crumb and a captivating aroma that fills your kitchen with a warm embrace. With a simple yet elegant presentation, this cake is a perfect centerpiece for any special occasion or a delightful treat to enjoy with your loved ones. Let's embark on a culinary journey as we explore the secrets to creating this exquisite citrus almond poundcake.
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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 the zest and juice of fresh oranges, lemons, and limes for the best flavor.
- Make sure the butter and eggs are at room temperature before starting.
- Cream the butter and sugar together until light and fluffy.
- Gradually add the eggs one at a time, beating well after each addition.
- Sift the flour, baking powder, and salt together before adding to the batter.
- Stir in the citrus zest and juice until combined.
- Pour the batter into a greased and floured loaf pan.
- Bake the cake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve the cake plain or dusted with powdered sugar.
Conclusion:
This citrus almond pound cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of citrus flavors and almond extract gives the cake a light and refreshing flavor, while the pound cake batter makes it moist and dense. This cake is sure to be a hit with everyone who tries it.
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