This moist and buttery Almond Pound Cake—made with Odense Almond Paste, fresh lemon zest, and pure vanilla—is a bright, aromatic twist on a classic. It’s the perfect addition to your 4th of July table!

Note: This recipe was adapted from Odense, with a few of my own modifications.

 Almond Lemon Zest Pound Cake Recipe

Servings: 1 large cake

Ingredients:

Tools: 1 10 inch bundt cake

• 1 (7 oz) box Odense Almond Paste, grated (see notes)
• 1 cup granulated sugar
• 2 sticks (1 cup) unsalted butter, room temp
• 4 large eggs, room temp
• 1 tablespoon of vanilla flavoring
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ cup milk
• 3 teaspoons of fresh lemon zest

Optional: Serve with fresh berries and Greek yogurt.

Directions:

1. Preheat oven to 325 °F. Grease & flour your loaf or bundt pan. This step is crucial because if you do not do this, your cake will stick!
2. Beat almond paste, sugar, and butter on medium until well combined.
3. Add eggs one at a time, mixing well after each, then beat on high until light and fluffy. Add the vanilla flavoring and mix again.
4. Sift flour with baking powder. Add to batter alternating with milk—mix on low just until smooth; don’t overmix. Fold the lemon zest in the mix.
5. Pour mixture into bundt pan ~50–60 min. Bake until a toothpick comes out clean.
6. Cool in pan on a wire rack for 5 minutes, then unmold and let cool completely before slicing.

*We served this delicious bunt cake with Zoi lemon yogurt & fresh strawberries in a lemony sugar sauce.

 Notes:

• Storage: Wrap fully cooled cake in plastic; lasts ~3 days at room temp or 1 week refrigerated.
• Freezing: Double-wrap (plastic + foil); freeze up to 1 month.
• The more lemon zest, the better!
• Freeze your almond paste ahead of time! This will help grate the paste.
• I used a 10 inch bundt pan
• Serve this almond lemon cake with fresh berries & a dollop of  Greek yogurt or even whipping cream

Happy 4th of July  to you and your family!!