It is both dense and light, as all pound cakes should be; it’s rich 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 this almond pound cake stands perfectly well enough on its own without it. One of the things I love about pound cake is that you can slice it ever so thin. I’m one of those people who asks for a small slice of whatever treat is being offered, and then proceeds to go back for 2nds, 3rds, and 4ths. (“Why don’t you just take a bigger piece to begin with???” “Sweetheart, I do it just to annoy you.”) Whether you take your first slice thick or thin, enjoy this almond pound cake elegant and unadorned, or top it with berries and whipped cream for an impromptu shortcake. If you are feeling especially adventurous, drizzle it with some amaretto for even more heady almond flavor. Tip on using Odense almond paste—grate it using the large holes of a box grater. This recipe makes enough batter for one 5x9x3 inch loaf pan, which is a rather large loaf pan. If you have a 4x8x2 1/2 inch loaf pan, either make two loaves, or cut the recipe in half. Slowly add the sugar to the almond paste while beating, gradually increasing the speed, until incorporated. Add the butter, and beat until fluffy, smooth, and almost 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. Bake at 325°F for 50-55 minutes, until golden brown, and if you press down lightly on the top it springs back at you, and a tester inserted into the center comes out clean. While it’s baking, if you notice it getting too browned, tent it lightly with aluminum foil. Blueberry Ricotta Pound Cake here on Simply Recipes Pineapple Upside Down Cake here on Simply Recipes Buttery Almond Pound Cake from Noble Pig Pistachio Pound Cake from Leite’s Culinaria Cream Cheese Pound Cake with Cardamom, Vanilla, and Almonds from Turntable Kitchen
