Almond-Orange Pound Cake

Baking, Cook, Desserts, Recipes

Almond-Orange Pound Cake

Bursting with the sweet flavor of almond paste and tangy orange zest and speckled with poppy seeds, this exceedingly moist pound cake is gilded with a sugary citrus glaze. It’s the perfect accompaniment to a steaming cup of coffee or tea.

 

Almond-Orange Pound Cake

 

3/4 cup (3 oz./90 g.) cake flour, sifted

1/2 tsp. baking powder

1/8 tsp. kosher salt

5 large eggs

1 tsp. pure vanilla extract

3/4 cup (7 oz./220 g.) almond paste, at room temperature

1 cup (8 oz./250 g.) sugar

1 cup (8 oz./250 g.) unsalted butter, at room temperature, cut into small chunks

2 tsp. finely grated orange zest

1 tsp. poppy seeds

 

For the glaze:

1/4 cup (2 fl. oz./60 ml.) fresh lemon juice

3 Tbs. fresh orange juice

3/4 cup (6 oz./185 g.) sugar

 

Position a rack in the lower third of the oven and preheat to 350°F (180°C). Butter and flour two 9-by-5-inch (23-by-13-cm.) loaf pans.

 

Sift the flour, baking powder and salt into a bowl. In another bowl, whisk together the eggs and vanilla just until combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste on low speed until it breaks up, about 1 minute. Slowly add the sugar in a steady stream, beating until incorporated. (If you add the sugar too quickly, the paste won’t break up as well.) Add the butter, a chunk at a time, beating just until combined. Raise the speed to medium and beat until the mixture is light in color and fluffy, 3-4 minutes. Continuing to beat on medium speed, drizzle the egg mixture into the butter mixture. Mix in the orange zest and poppy seeds. Add the dry ingredients in 2 additions, stirring after each until incorporated. Scrape the batter into the prepared pans.

 

Bake until the tops spring back when lightly touched and a toothpick inserted into the centers comes out clean, about 45 minutes. Let the cakes cool in the pans on a wire rack while you make the glaze.

 

To make the glaze, in a small bowl, stir together the lemon and orange juices and the sugar.

 

Place the wire rack holding the cakes over a sheet of waxed paper or foil. Invert the cakes onto the rack and place top side up. Brush the warm cakes with the glaze. Let the cakes cool completely on the rack, then cut into slices and serve. Makes 2 pound cakes.

 

For more great rolls and other baking recipes be sure to check out our latest book, Williams-Sonoma Home Baked Comfort, by Kim Laidlaw.

11 comments about “Almond-Orange Pound Cake

  1. Judy mi

    Is there a place where I can find the nutritin facts for your wonderful recipes.

    Reply
  2. Sandra Wells

    Is it correct that this cake only requires 3/4 cup of flour? Preparing to make it tomorrow and want to be certain.

    Thanks!

    Reply
    1. Cal

      I would assume powdered because the glaze is not heated, the glaze also has a slightly milky look which is common with powdered sugar glazes.

      Reply
    2. Annie Slocum

      Good question! It says regular sugar but it is not dissolved by cooking it? You could try powdered sugar! I am going to cook the glaze if I use regular sugar.

      Reply
  3. Happy

    I ended up using granulated sugar, and it actually dissolved (likely from the acidity of the citrus), but it did not look as milky as the glaze in the picture. Everything tasted great though!

    Reply
  4. Annie Slocum

    Just made this for the second time in a week and had trouble with the almond paste completely dissolving. I think next time, I will either grate the almond paste first or mix the almond paste and sugar in the food processor and pulse it until it is evenly mixed.

    Reply

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