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Citrus Pound Cake

 Citrus Pound Cake
Moist and tender, this gorgeous classic has a refreshing taste of sunshine. —Lisa Varner, Charleston, South Carolina
12 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (8 ounces) 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

  • 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 peel and orange peel. Combine
  • the flour, baking powder, salt and baking soda; add to the creamed
  • mixture alternately with yogurt. Beat just until combined.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at
  • 325° for 55-65 minutes or until a toothpick inserted near the

2 of 2

Citrus Pound Cake (continued)

Directions (continued)

  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • 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. Yield: 12 servings.
Nutritional Facts: 1 slice equals 508 calories, 18 g fat (11 g saturated fat), 147 mg cholesterol, 352 mg sodium, 80 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.