Citrus Pound Cake
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
YIELD: 12 servings.
Moist and tender, this gorgeous classic has a refreshing taste of sunshine. —Lisa M Varner, El Paso, Texas
Ingredients
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1 cup butter, softened
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2 cups sugar
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6 large eggs, room temperature
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2 teaspoons vanilla extract
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1 teaspoon grated lemon zest
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1 teaspoon grated orange zest
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1 cup lemon yogurt
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GLAZE:
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1-1/2 cups confectioners' sugar
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2 to 3 tablespoons lemon juice
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2 tablespoons finely chopped candied lemon peel
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2 tablespoons finely chopped candied orange peel
Directions
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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.
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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.
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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.
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