Citrus-Almond Poundcake Recipe (2024)

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.

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.

Another option for syrup is to wait till cake is out of pan , turn cake over and prick with forkThen 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 .

It is WAY too sweet and wet with the juice/sugar mixture poured over. I would try it again without. If it’s your first time and you don’t believe me, I recommend trying only half of the liquid soak. I love sugar but it makes it a wet cake, not a moist bundt. The batter tasted great so I feel the the bath at the end ruined it.

Got rave reviews on this recipe. I used very little of the soaking syrup as I felt the cake was plenty moist and sweet. I used the syrup instead on some berries that I served with the cake, along with shipped cream. I did add a half teaspoon of almond extract as I love almond flavor.

Delicious. It is very sweet (I made the recipe as written) but for a special treat it is perfect.

Can this be made ahead of time, frozen, then defrosted the day before serving?

I used a food processor for the almond paste and sugar. The rest I used a stand mixer and let the butter and eggs warm to room temperature. My almond paste had sugar in it, so I followed others’ advice to reduce the sugar in both the syrup and batter. I love how moist the cake is. I love “wet” cakes like tres leche (though this is not as wet as that) so I used all the liquid. I also poked holes before pouring the liquid and it gives the cake a lovely bright orange lemon flavor.

Use 1/2 syrup

Simply Devine! Made my own almond paste, didn’t even bother to blanch almonds - east leash. Did half the liquid but I WILL REMOVE FROM PAN WITHIN 10 minutes! It stuck SO badly after 30 minutes I wanted to cry , and I never have sticking issues ..but even after cake surgery it was cravable - will make again and again..like right now.

Made this last night. I followed the instructions carefully. I checked on it at 1hr 5minutes. WOAH...nearly burnt top and very dark sides, way over cooked. I cooked at 350 in a light Nordic Bundt pan. I followed the advice of other with brushing half the syrup instead of pouring over. I will try again and check at 50-55 minutes.

Terrific cake! My food processor wasn't big enough to hold all the batter so I moved it to a bowl once the butter was incorporated and finished the batter with a hand mixer. Also used my grandmother's tube pan.

The texture and the flavor of the cake was great! It had a wonderful crust, which is my favorite part. I would do without the glaze altogether.

This cake is exceptional. I wonder if people who found it too sweet are using marzipan or sweetened almond paste rather than unsweetened? Agree with reducing the soaking liquid.

Just made this for a dinner tomorrow and it's delicious (I sneaked some overflow batter)! Took a few suggestions from notes: used 1.5 c. of sugar in batter, not 2. I used a scant 1/2 tsp of Fiori di Sicilia, a beautiful citrus vanilla extract from King Arthur, and cut the vanilla to ~ 1 1/4 tsp. I used 6 X-large eggs. The cake baked in less than 50 minutes. Used about 1/2 of the soak. Let it cool for almost an hour and it came out of the spiral bundt pan just fine.

Made this today and used some of the suggestions from previous bakers. I cut the sugar in the cake to 1 1/2 cups - that is PLENTY. Cut the syrup proportions by half and cooked it down for about 5 minutes to get it more syrup-y. Poked holes over the warm cake and poured the syrup over. I got the first of the local strawberries at the farmers' market yesterday and this is a great cake to go with them. Made my own almond paste - no need to ever buy that again!

3/4 cup sugar

Can you make this a day ahead?

Made as directed including using most of the soak. I did add about 1/4 almond extract to the soak to enhance the almond flavor that could be lost with all of the citrus. This cake is amazing! I did not find it too sweet as others have. It was just right. I would try it once as directed and then modify the ingredients to suit your taste. I have a really needy sweet tooth so found the cake perfect.

I made this cake with bobs red mill gluten free flour (all purpose, 1:1). I also used superfine sugar, which I prefer for baking. I thought the cake was cloyingly sweet and very dense, but delicious. Next time I will reduce the sugar and add an extra 1/2 tsp baking powder. I wish weight was given, rather than volume measurements.