Tasty Almond Pound Cake with Orange Glaze Recipe

If you are looking for an unique pound cake to get ready for a special event, consider this one! It is both dense and light, as all pound cakes must be; it's abundant with the aroma of almonds from the almond paste in the batter, and speckled with orange zest throughout.

We've included a simple orange glaze though the cake stands completely well enough on its own without it.

One of the things I enjoy about pound cake is that you can slice it ever so thin. I'm one of those individuals who requests a small slice of whatever treat is being provided, and then continues to go back for 2nds, 3rds, and 4ths. (" Why do not you simply take a bigger piece to begin with???" "Sweetheart, I do it just to frustrate you.").

Whether you take your first slice thick or thin, enjoy it sophisticated and unadorned, or top it with berries and whipped cream for an unscripted shortcake. If you are feeling especially daring, drizzle it with some amaretto for even more heady almond taste.

Almond Pound Cake with Orange Glaze Recipe.

Whenever baking with eggs, you'll get more rise if you start with eggs that are at space temperature level. If you wish to rapidly bring chilled eggs as much as room temp, position them in a bowl of warm (not hot) water for 10 minutes.

Suggestion on using Odense almond paste-- grate it utilizing the big holes of a box grater.
This recipe makes enough batter for one 5x9x3 inch loaf pan, which is a rather big loaf pan. If you have a 4x8x2 1/2 inch loaf pan, either make 2 loaves, or cut the recipe in half.

Ingredients.

Cake:.

• 5 ounces (140 g) almond paste (we suggest Odense almond paste), grated.
• 1 1/2 cups (300 g) white granulated sugar.
• 4 ounces (1/2 cup or 1 stick) butter, room temperature level.
• 4 large eggs.
• 1 teaspoon orange zest.
• 1 teaspoon vanilla.
• 1/2 cup (120 g) plain (full fat) Greek yogurt (or sour cream).
• 1 1/2 cups (200 g) all purpose flour.
• 1 teaspoon baking powder.
• 1/2 teaspoon salt (if using saltless butter).

Glaze:.

• 1/3 cup (43 g) powdered sugar.
• 2 teaspoons orange juice.
• 1/2 teaspoon lemon juice.
• 1/2 teaspoon orange zest.

Method

• Preheat oven to 325 ° F. Grease the inside of a 5x9x3-inch loaf pan with butter or with non-stick spray.
• Using a stand mixer, beat the almond paste, beginning at a low speed. Gradually add the sugar to the almond paste while beating, gradually increasing the speed, until integrated. Include the butter, and beat till fluffy, smooth, and nearly white, about 5-6 minutes, on high speed. Add the eggs, one at a time, beating a minute after each addition. Beat in the orange zest, vanilla, and Greek yogurt.
• In a medium bowl, vigorously blend together the flour, baking powder, and salt. Stir the flour mix into the butter, almond paste, egg mixture, a third at a time, up until well combined.
• Pour batter into prepared loaf pan. Place on lower middle rack of your oven. Bake for 50-55 minutes, up until golden brown, and if you weigh down gently on the leading it springs back at you, and a tester placed into the center comes out clean. While it's baking, if you notice it getting too browned, tent it lightly with aluminum foil.
• Remove from oven and let cool on a rack for 5 to 10 minutes. Then thoroughly get rid of from the pan to cool totally on a rack.
• While the cake is cooling, make the glaze. Sort the powdered sugar through a screen to eliminate any swellings and place in a medium bowl. Whisk in the orange juice and lemon juice. Stir in the zest. Add more sugar if the glaze is too runny, include more juice if it is too thick for your taste.
• When the cake has actually cooled, put it on a serving plate and use a spoon to sprinkle the glaze all over it.

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