Citrus Pound Cake

Name: Citrus Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

7 Reviews

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

By Taste Of Home Editorial Team

Recipe by Lisa Varner, El Paso, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 16, 2022

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. —Lisa M Varner, El Paso, Texas

TEST KITCHEN APPROVED

Citrus Pound Cake

7 Reviews Add your review

Yield:12 servings

Prep:20 min

Cook:55 min

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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

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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.