Citrus-Almond Poundcake
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 12tablespoons (1½ sticks) cold unsalted butter, cubed, plus more for pan
- Flour for pan
- ¼cup fresh lemon juice
- ½cup fresh orange juice
- 3cups plus 2 tablespoons granulated sugar
- 7-ounce tube almond paste
- 7large eggs
- 2teaspoons lemon zest
- 2teaspoons orange zest
- 2teaspoons vanilla extract
- 1½cups cake flour
- ¾teaspoon baking powder
- ¼teaspoon salt
Nutritional analysis per serving (12 servings)
496 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 76 grams carbohydrates; 1 gram dietary fiber; 59 grams sugars; 7 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
I reduced the sugar to 1/3 cup for the syrup and 1 1/2 cups for the cake and it tastes really good. I will bake it for 60 minutes and in a larger cake pan next time since it got really dark on the outside and stuck to the pan despite the buttering and flouring. I had to scrape it out of the baking pan.
Another option for syrup is to wait till cake is out of pan , turn cake over and prick with fork Then pour the syrup over it . The top of cake will become nice and crunchy with a soft inside and it won’t be drowned in the syrup . This is the method used in the Maida Hatters lemon cake . The East 62nd lemon cake -also found in NYT cooking and which is one of my favorite cakes .
This cake is a must, must, must. Every time I make it I get asked for the recipe. So delicious and really easy in the food processor. Just make sure to grease the pan well or it will stick at the bottom (or really the top). It also takes way more than 30 minutes for the liquid to get absorbed.
Watch the Bittman video for this recipe. It’s worth your time.
Follow the wise commenters and cut the sugar because it’s plenty sweet without an extra cup and then some. Used half the syrup. Unfortunately, part of the top stuck to the pan I think because of the syrup (I slathered it in baker’s release so I’m not sure what happened). All that to say: absolutely delicious. Smelled divine while baking, the batter was tasty when I licked the spoon, but just phenomenal when all put together.
I just had a slice from Grandaisy and it was so good I went looking for the recipe. Isn’t it nice when the universe delivers.
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