Menu
Lemon Pound Cake Lemon Pound Cake
Coconut Citrus Layer Cake Coconut Citrus Layer Cake
Lemon Orange Cake Lemon Orange Cake
Blueberry Citrus Cake Blueberry Citrus Cake
Citrus Cornmeal Cake Citrus Cornmeal Cake
Baked Lemon Pound Cake Baked Lemon Pound Cake
Lemon Sour Cream Pound Cake Lemon Sour Cream Pound Cake
Lemon Cake Lemon Cake
Key Lime Pound Cake Key Lime Pound Cake
Lemon-Blueberry Pound Cake Lemon-Blueberry Pound Cake
Lemon Pecan Pound Cake Lemon Pecan Pound Cake
Easy Lemon Pound Cake Easy Lemon Pound Cake
Tropical Pound Cake Tropical Pound Cake
Lemon Layer Cake Lemon Layer Cake
Banana Pound Cake Banana Pound Cake
Lemon-Buttermilk Pound Cake Lemon-Buttermilk Pound Cake
Orange-Lemon Cake Orange-Lemon Cake
Pineapple Pound Cake Pineapple Pound Cake
Citrus Cheesecake Citrus Cheesecake
Cranberry-Orange Pound Cake Cranberry-Orange Pound Cake

Citrus Pound Cake

7 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

12 servings

Updated: Jan. 16, 2022
Moist and tender, this gorgeous classic has a refreshing taste of sunshine. —Lisa M Varner, El Paso, Texas
Citrus Pound Cake
Citrus Pound Cake Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup lemon yogurt
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons finely chopped candied lemon peel
  • 2 tablespoons finely chopped candied orange peel

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

Nutrition Facts

1 slice: 508 calories, 18g fat (11g saturated fat), 147mg cholesterol, 352mg sodium, 80g carbohydrate (56g sugars, 1g fiber), 7g protein.