Almond Pound Cake with Orange Glaze

Photography Credit: Elise Bauer

If you are looking for a special pound cake to prepare for a special gathering, consider this one! 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 the 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 it 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.

Almond Pound Cake with Orange Glaze Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Makes one loaf

Whenever baking with eggs, you'll get more rise if you start with eggs that are at room temperature. If you want to quickly bring chilled eggs up to room temp, place them in a bowl of warm (not hot) water for 10 minutes.

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.



  • 5 ounces (140 g) almond paste (we recommend Odense almond paste), grated
  • 1 1/2 cups (300 g) white granulated sugar
  • 4 ounces (1/2 cup or 1 stick) butter, room temperature
  • 4 large eggs
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla
  • 1/2 cup (120 g) plain (full fat) Greek yogurt (or sour cream)
  • 1 1/2 cups (200 g) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (if using unsalted butter)


  • 1/3 cup (43 g) powdered sugar
  • 2 teaspoons orange juice
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon orange zest


1 Preheat oven to 325°F. Grease the inside of a 5x9x3-inch loaf pan with butter or with non-stick spray.

2 Using a stand mixer, beat the almond paste, starting at a low speed. 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.

3 In a medium bowl, vigorously whisk together the flour, baking powder, and salt. Stir the flour mixture into the butter, almond paste, egg mixture, a third at a time, until well blended.

4 Pour batter into prepared loaf pan. Place on lower middle rack of your oven. Bake 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.

almond-pound-cake-orange-glaze-method-600-1 almond-pound-cake-orange-glaze-method-600-2

5 Remove from oven and let cool on a rack for 5 to 10 minutes. Then carefully remove from the pan to cool completely on a rack.

6 While the cake is cooling, make the glaze. Sift the powdered sugar through a sieve to remove any lumps and place in a medium bowl. Whisk in the orange juice and lemon juice. Stir in the the zest. Add more sugar if the glaze is too runny, add more juice if it is too thick for your taste.

7 When the cake has cooled, place it on a serving plate and use a spoon to drizzle the glaze all over it.


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Almond Pound Cake with Orange Glaze

Showing 4 of 33 Comments

  • mona

    so i created my own almond paste … the result was one of my favorite pound cakes …reminded me of an almond cake i ate on a trip to italy … definitely on my top list for best pound cakes

  • mona

    i can’t find almond paste can i use marzipan as a sub

  • Betty Hornsby

    I have made this cake twice. Both times I have a fallen center. I baked it a bit longer because it was soft in the middle. It tastes fabulous . I followed the recipe exactly with no substitutions and active baking powder. I bake a lot. Where am I going wrong?

  • Carol

    Thank you for always making these recipes so easy to PRINT! Other sites are ridiculous, you have to come up with all sorts of ways to print out the recipes and on some of them, I just give up [I truly am computer literate], and some you have to try to write it all down while watching a video.

    Your recipes are always so wonderful, so I welcome the big print button!!!

  • Mary Ellen Wright

    The recipe sounds great, but I do not like the flavor of almonds. If I leave out the almond paste would I need to add more sugar to the recipe?

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