Best Orange Almond Pound Cake Recipes

ORANGE ALMOND POUND CAKE

Orange Almond Pound Cake image

This recipe is very versatile. I love using it for holiday parties.

Provided by KittyGoyl

Categories Desserts Cakes Pound Cake Recipes

Time 2h10m

Yield 10

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
1 pound butter, softened
3 cups white sugar
3 ounces marzipan
6 eggs
⅓ cup half-and-half
⅓ cup milk
⅓ cup orange juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
Whisk flour, baking powder, and baking soda together in a bowl.
Beat butter and sugar together in a bowl until creamy. Add marzipan. Add eggs one at a time, beating well after each addition. Beat half-and-half into butter mixture.
Stir 1 cup of flour mixture into the butter mixture. Stir in milk. Add another 1 cup flour mixture to the butter mixture and stir milk into mixture. Add remaining flour mixture and stir in orange juice. Scrape down the sides of the bowl with a spatula and give batter a final mix. Pour batter into prepared tube pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes.
Cool cake in the pan for 15 to 20 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 790.6 calories, Carbohydrate 95.7 g, Cholesterol 212.8 mg, Fat 42.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 25 g, Sodium 423.7 mg, Sugar 66 g

AMAZING ORANGE ALMOND POUND CAKE (GLUTEN-FREE)

Amazing Orange Almond Pound Cake (Gluten-Free) image

A recipe I need to try! Looks scrumptious. From here: http://glutenfreeincleveland.blogspot.com/2009/02/amazing-orange-almond-pound-cake.html Sorry for the weird flour measurements, Zaar is silly sometimes.

Provided by Andrew Mollmann

Categories Dessert

Time 1h15m

Yield 16 slices, 8 serving(s)

Number Of Ingredients 23

Ingredients

8 tablespoons butter
1 cup sugar
2 eggs, room temperature
1/3-1/2 cup grated orange zest (depending on how you like your orange flavor)
1/2 cup brown rice flour
2 tablespoons brown rice flour
2 teaspoons brown rice flour
3 1/2 tablespoons potato starch
1 tablespoon tapioca starch
2 teaspoons tapioca starch
1/2 cup almond meal
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk (slightly less than)
1/2 teaspoon vanilla extract
1/4 cup orange juice (start with less)
1/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1 -2 tablespoon orange juice

Steps:

Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
Remove the cake from the oven and let stand for at least five minutes.
Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.