Citrus-Almond Poundcake Recipe

Name: Citrus-Almond Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan; Flour for pan; 1/4 cup fresh lemon juice; 1/2 cup fresh orange juice; 3 cups plus 2 tablespoons granulated sugar; 7-ounce tube almond paste; 7 large eggs; 2 teaspoons lemon zest; 2 teaspoons orange zest; 2 teaspoons vanilla extract; 1 1/2 cups cake flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt

Servings: persons

½ tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
Flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7-ounce tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

1
Heat oven to 350 degrees.
2
Butter and flour an 8-cup Bundt pan.
3
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.
4
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.
5
With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
6
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).
7
Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes.
8
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.
9
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.
10
Cut into slices.

2049

kcal

Calories

107

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan, Flour for pan, 1/4 cup fresh lemon juice, 1/2 cup fresh orange juice, and more.

Yes, Citrus-Almond Poundcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Citrus-Almond Poundcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions