Orange Almond Pound Cake

Orange Almond Pound Cake

Made  times
KittyGoyl 0

"This recipe is very versatile. I love using it for holiday parties."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 10 m servings 791 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 791 kcal
  • 40%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 95.7g
  • 31%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
  2. Whisk flour, baking powder, and baking soda together in a bowl.
  3. Beat butter and sugar together in a bowl until creamy. Add marzipan. Add eggs one at a time, beating well after each addition. Beat half-and-half into butter mixture.
  4. Stir 1 cup of flour mixture into the butter mixture. Stir in milk. Add another 1 cup flour mixture to the butter mixture and stir milk into mixture. Add remaining flour mixture and stir in orange juice. Scrape down the sides of the bowl with a spatula and give batter a final mix. Pour batter into prepared tube pan.
  5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes.
  6. Cool cake in the pan for 15 to 20 minutes before turning out onto a wire rack to cool completely.


  • Cook's Notes:
  • I used this for mini cupcakes. I reduced the baking time to 15 minutes.
  • You can substitute brown sugar for the white sugar.


Most helpful
Most positive
Least positive

Way, way too much butter. The orange flavor didn't come through. This is a heavy, greasy cake.

This cake was greasy!! To much butter..

Other stories that may interest you