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Citrus Pound Cake Recipe

Citrus Pound Cake Recipe

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. —Lisa Varner, Charleston, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling YIELD:12 servings

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 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

  • 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 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.
  • 2. 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 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. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.