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I am really disappointed. I made the cake exactly as instructed and it’s in the oven now but the tin is TOO SMALL and the batter is spilling over onto my newly cleaned oven! The 5X9X3 tin is not big enough… Maybe you should retest your recipe. I whipped everything as you said and had a lot of batter …. I thought it would be great but now it’s a disaster in the oven!
Well, that’s certainly a drag to have a pound cake overflow in the oven you just cleaned. I’m really sorry that happened! I’d be upset, too.
I’ve not made this cake myself, but looking over the comments I see a problem that happened for some readers was the batter overflowing in a 8 x 4 x 2-1/2, what is now called a standard loaf pan. You mention your pan is 9 x 5 x 3, the size Elise eventually edited the recipe to call for.
What kind of mixer do you have? I have a KitchenAid, my second, and its high speed is way more powerful than my older one. I’ve had a few recipes overflow on me, and I think it may be because of this.
Have made this many times now but what are we doing wrong? The center is never mounded like the photo it’s flat or slightly concave. When it cools for a few minutes the center falls. We have followed the recipe to the letter and it has only come out once without falling. It was flat not mounded but not sunken in. Just made it again and it was slightly sunken in the center. Tested it and the center was wet. Afraid it will now fall in the center as it cools. We have a new oven and it browned a little too much on top (runs slightly hot) but still wet in the middle. Pan is correct, fresh eggs, new baking powder etc. 5 stars because it tastes amazing, best I’ve ever eaten. Everyone loves the flavor but embarrassing to take to parties when looks like an orange lake in the center. Sometimes I have thrown away the center, it never cooked but ends were perfect. I slice it first now to avoid that. Can someone help?
Mary, are you weighing the ingredients or are you measuring using cups? Weight is more precise. It’s also possible you need to bake it a little bit longer, or that your oven is not the right temperature. I just got a new range and I’m convinced mine is off by at least 10 degrees. Try tenting the top with foil for the last 10 minutes or so if you see that it’s browning more than you’d like, but the center still feels too wet when tested with a cake tester or toothpick. Sorry that you keep having issues, but I love that you keep trying! Let us know how it goes!
I made the recipe and it sunk in the center as well. Tested it ,it was done. As it cooled it sunk in the middle.
Glad I read the comments this time because I was getting ready to make it again.
Baking time is MUCH longer. I baked it for 50 minutes and it looked like it had risen and was done. I made the mistake of not testing center. A disappointment considering ingredients and effort….:(
Hi Elise. I made this recipe exactly as directed, but the cake baked way over the top of the pan and spill everywhere. I want to make it again, as the batter was delicious, but can you tell me your thoughts on why I had so much more batter, in spite of using the same measurements?
I took the time to read the comments and have figured out the pan size issue. Thank you!
Hi, Korinne! Emma here, managing editor. Sorry to chime in a little late on this one, but it sounds like you were able to answer your own question! I hope you make the cake again and have more success! :)
Thanks Emma, I’ll be making this cake as soon as home from vacation; the batter tastes so good, I can’t wait to try it in actual cake form!
How will this freeze?
Hi, Ann! Emma here, managing editor. This will freeze just fine! It’s best to freeze it unglazed, but it’s also ok to freeze after you’ve glazed (just make sure the glaze is fully dry). Wrap the loaf tightly in foil, then place in a freezer bag with all the air squeezed out. Freeze for up to three months and thaw on the counter. Enjoy!
Made the cake and everyone loved it.
I made few substitutions, used plain yogurt instead of sour cream or greek yogurt as none were available where I live. I used about one cup of sugar instead of 1.5 cup as my mom is diabetic and wanted her to enjoy it too :) Then for glaze, being too lazy, I simply took our homemade orange marmalade, diluted it with fresh orange juice and added a teaspoon of lemon juice. Everything combined tasted lovely.
I made a smaller cake and made 6 small cupcakes by baking them for 22 minutes.
Thanks for the beautiful recipe.
God bless you.
Hello Dr. Sabeen, you are very welcome! I’m so glad you liked the cake and it still worked well for you with those substitutions.
Pictures don’t seem accurate as the batter almost filled the pan. Baking time is much more than 50-55 minutes
Nancy, My sentiments exactly but Elise clarified it in the following reply of a couple of years ago. Made in two loaf pans, it is the quintessence of almond and orange embellishing the best pound cake ever. I made it at least a dozen times since we got the pan size thing figured out. Try again.Paul
Posts from before:
Maybe we need to discuss loaf pan measurements as my batter volume was way too much for the pan recommended. My loaf pan measures 5×9 inches on the outer lip but I’ve always regarded a standard bread pan as 7.5×3.5×2.5 inches. Subsequently, it dripped out all over the oven floor.
How does one measure a loaf pan?
Paul, I agree! The size of the loaf pan used in this recipe is very important! I too had a learning curve on this one! I hope you make this recipe again and get to enjoy every morsel! Beth
Thank you, Beth! I thought I was losing it. What did I do wrong??
For the standard bread loaf pan (size that I mentioned above), this is a perfect recipe for two cakes. While the first dripped out all over the oven floor and required an extra 20 min. baking time, it was superb. I just did the same recipe in two pans and all went well.
Yes, a winner of a cake but divide your batter x2. No other modifications needed.
Hi Paul, excellent point! I found a great discussion on baking pan sizes here on the Joy of Baking website: http://www.joyofbaking.com/PanSizes.html. An 8x4x2 1/2 pan has about a 4 cup capacity, while a 9x5x3 inch pan has an 8 cup capacity, double! I used a 9x5x3 pan for this recipe and had plenty of room. You take the measurement from the inside, not the outside, of the pan. By the way, thank you for bringing this to my attention, I’ve made clarifications in the recipe.
Made this yesterday for my family and it was a huge hit! Thank you for the simple easy to follow recipe. Cant wait to make it for my inlaws! B
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
Can I ask how? TY
i can’t find almond paste can i use marzipan as a sub
Hi Mona, in general you can’t easily sub marzipan with almond paste. That said, you could always try it and see how it works out for you.
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?
Hi Betty, I don’t why this is happening. I checked this article: http://www.southernliving.com/food/how-to/tips-for-baking-a-perfect-pound-cake and they say too much leavening or sugar can make the cake fall. Perhaps your eggs are much larger than mine?
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!!!
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?
Hi Mary Ellen, if you don’t like almonds but still want some orange flavor, I recommend this orange bread: http://www.simplyrecipes.com/recipes/orange_bread/
Can i substitute almond extract for almond paste. If so, how much?
Hi Larissa, great question. You cannot do a straight substitution. Almond paste has almonds and sugar in it. I suggest finding a standard pound cake recipe and subbing out the vanilla with almond extract. You’ll probably need half as much almond extract as the amount of vanilla a pound cake recipe calls for.
What exactly is Almond paste, and can I just use grated almonds? Thanks.
Hi Becki, almond paste comes in a tube and you can find it in the bakery section of your grocery store. You cannot substitute grated almonds for almond paste.
This, is an awesome pound cake. I made it to take for fellowship coffee at church and I had RAVE reviews. I’m making it again today for my sons birthday cake. So smooth textured and flavorful, what a delightful flavor the orange glaze adds to it.THANK YOU FOR THIS RECIPE!Delph
I’m so glad you like it Delphina!
I am wondering if I can make mini loaves using this recipe.
How do I store the leftover almond paste? Also, what is the best way to measure the almond paste?
Hi Ellen, you can wrap it in plastic wrap a few times and then freeze it. To measure, it comes in a package that indicates weight. Based on the package weight, I would cut it, and just eyeball the measurement if you don’t have a scale.
My grandmother made a lemon pound cake with this glaze when I was growing up and it was my favorite! This glaze is also amazing on apple cake! … Not sure if you have baked with almond paste or not, but next time I make this, I will grate the paste before blending with the sugar. This is the suggestion on the Odense Almond Paste package, which I read after I was all done! The paste was a bit of a challenge for my hand mixer and I used my hand pastry mixer to break it up. … this cake is great the first day and even better the second day!
Hi Beth, what a great idea! I’ve incorporated it into the recipe. Thank you!
I have a fancy nordicware bundt pan. Will this recipe be enough batter to fill it?
Hi Ellen, my last bundt pan cake recipe used 2 cups of flour. This recipe uses 1 1/2 cups, so I would say that yes, you could probably use it, though it won’t rise to the top of the pan.