This Almond Citrus Pound Cake is a delightful twist on a classic dessert, combining the rich taste of almonds with the bright notes of orange and lemon. Perfect for any occasion, this cake is both refreshing and comforting, making it a must-try for any home baker.
The butter gives this cake its rich, tender crumb, while the granulated sugar sweetens and helps create a light texture. Using four large eggs adds structure and moisture. Almond extract enhances the nutty flavor, and the orange zest and lemon zest provide a refreshing citrusy aroma. Almond flour adds a subtle nuttiness and a slightly denser texture compared to all-purpose flour. The all-purpose flour ensures the cake holds together well. A touch of baking powder helps the cake rise, and a pinch of salt balances the flavors. Whole milk adds moisture, and finally, sliced almonds provide a crunchy topping.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more sophisticated touch, serve it with a side of berry compote. It's also delightful with a steaming cup of herbal tea or a glass of chilled prosecco.
First things first, preheat your oven to 350°F (175°C) so it's ready when you are. Grab a 9x5-inch loaf pan and give it a good greasing with butter or non-stick spray, then dust it lightly with flour to prevent sticking.
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Once fluffy, beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. This ensures a smooth, even batter.
Next, stir in the almond extract along with the orange zest and lemon zest. These will give your cake that wonderful aroma and flavor, so don't skip them!
In a separate bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Mix these dry ingredients well, then gradually add them to your wet mixture. Alternate adding the dry ingredients with the milk, starting and ending with the dry. This helps keep the batter smooth and avoids any lumps.
Once your batter is ready, pour it into the prepared loaf pan and smooth out the top with a spatula. Evenly sprinkle the sliced almonds over the top, adding a lovely crunch to each slice.
Pop your cake in the oven and let it bake for 50-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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