Citrus Almond Pound Cake

This Citrus Almond Pound Cake is a lovely lemon-lime twist on an almond loaf cake. It’s an easy lemon quick bread recipe you’re sure to love!

This homemade lemon-almond cake is baked in a loaf pan and smothered in a delicious citrus glaze – it’s simply to-die-for. In fact, the pound cake stands out on its own without the glaze.

This almond pound cake recipe is a good choice for special occasions or just to enjoy with your mug of coffee on a weeknight.

It’s a simple recipe, but one of my most favourite desserts. The almond flavour pairs really well with the citrus and the sliced almonds adds a satisfying texture.

Tips for the BEST Citrus Almond Loaf Cake

• Make sure all your ingredients start out at room temperature. Especially the eggs. You will get better rise out of the cake that way.
• You can swap the citrus juices used for any other citrus juice.
• If the cake is getting too browned before it finished baking, tent aluminum foil around the pan.
• This recipe makes enough batter for one 5x9x3 inch loaf pan, or you can use two 4x8x2 1/2 inch loaf pans and make two loaves.
• You can also bake this pound cake in a bundt pan. Just keep in mind that the cake will need to bake for considerably longer (the cake is done when a toothpick inserted into the center comes out clean.)
• You do not need to use an electric mixer to make this delicious dessert, a hand mixer or a plain old whisk will work too!
• You can swap the canola oil for unsalted butter if you like, but I find using oil results in a more moist and tender cake.

Looking for More Tasty Cake Recipes?

Check out some of my very favourite easy to make cake recipes:

This Butter Crumb Coffee Cake is soft, fluffy, and tender with a generous crumb layer that is to die for.

One of my favourite doughnut shop treats is the Boston Cream doughnut, this Boston Cream poke cake is a delicious way to enjoy all that Boston cream flavour!

You won’t believe just how easy this coffee cake recipe is to whip up.  This is a cake recipe literally anyone can follow and result in a moist, flavourful coffee cake!

How to Make the BEST Citrus Almond Pound Cake

Makes 9×5 loaf | Prep time: 10 mins | Bake time: 55 mins

Ingredients:

1 ½ C flour
1 C sugar
1 tsp baking powder
½ tsp kosher salt
1 large lemon zested
4 tbsp fresh lemon juice
1 tsp almond extract
⅓ C canola oil
½ C whole milk
2 large eggs

For the Glaze:

1 C powdered sugar
1 lemon zested
1 lime zested
2 tbsp lemon juice
1 tbsp lime juice
½ C slivered almonds

Directions:

Preheat oven to 350 degrees and spray a 9×5 loaf pan with pam baking spray

In a large bowl, whisk together the flour, sugar, baking powder, salt and lemon zest until combined. Set the flour mixture aside.

Using the bowl of a stand mixer, beat together the canola oil, eggs, milk, and lemon juice on medium speed using the paddle attachment until combined

Gradually beat the dry ingredients into the wet until just combined using low speed.

Pour batter into the prepared pan and place in the oven to bake for 55 minutes or until a toothpick comes out clean

Allow to cool for 15 minutes before removing and placing onto a wire rack

Using a medium bowl, whisk all ingredients for the glaze together except the almonds, together until combined

Pour the glaze onto the bread loaf and allow it to pour down the sides

Allow to set for 2 minutes before topping with the slivered almonds

Let set for an additional 5 minutes before cutting and enjoying!