Friday, September 17, 2010

Pound for Pound- Citrus Almond Poundcake

This is one of the best poundcakes I have ever tasted.  Got the recipe from the NY Times and planned to make it for several weeks before I actually got to it. It is one of those cakes that looks deceptively simple- easy enough to make- but so incredibly moist and delicious, it needs nothing else with it.  The citrus glaze completely soaks into the warm cake,  and the flavor is very refreshing.  Mark Bittman made the cake just using his food processor. I chose to make it with my stand mixer, and it came out perfectly.

Citrus-Almond Poundcake
Adapted from Grandaisy Bakery by Mark Bittman, NY Times 8/25/10

12 tablespoons cold unsalted butter cut into cubes
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7 ounces almond paste
7 large eggs at room temperature
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1  1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

     Preheat oven to 350 degrees F. Butter and flour a bundt pan.
     Place lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat.  Cook until the sugar dissolves and then remove from the heat.
     Put almond paste and remaining 2 cups of sugar in bowl of stand mixer and beat until combined.  Add butter and beat until light and fluffy.  Add eggs one at a time along with zest and vanilla, and continue to beat until smooth.  Add the flour, baking powder, salt and mix until just integrated.  Do not overbeat.  Pour the batter into the prepared pan and bake until golden, 60 to 70 minutes.  When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.  Pour the citrus soak over the cake and let it sit for about 30 minutes or until all the liquid is absorbed and the cake releases from the pan easily.  ((post by Susan))

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