Almond Pound Cake with Orange Glaze

About the Author: Alain Ducasse
Total Time : 1 Hr.
Servings : 2 persons


  • 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 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.