Almond Citrus Pound Cake

A delightful twist on traditional pound cake, this Almond Citrus Pound Cake is infused with bright citrus flavors and nutty undertones, perfect for dessert enthusiasts looking for a rich and moist cake with a hint of zest.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 cup unsalted butter

1 cup granulated sugar

4 large eggs

1/2 teaspoon almond extract

1 tablespoon orange zest

1 tablespoon lemon zest

1/2 cup almond flour

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup whole milk

1/2 cup sliced almonds

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.

Step 3: Beat in the eggs one at a time, mixing well after each addition.

Step 4: Stir in the almond extract, orange zest, and lemon zest.

Step 5: In a separate bowl, combine the almond flour, all-purpose flour, baking powder, and salt.

Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.

Step 7: Pour the batter into the prepared loaf pan and smooth the top.

Step 8: Sprinkle the sliced almonds evenly over the top of the batter.

Step 9: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Reheating

To reheat, warm slices in the microwave for 10-15 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.