Citrus Sunshine Pound Cake Recipes

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CITRUS POUND CAKE



Citrus Pound Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

  • 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., 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., 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 : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.

CITRUS POUND CAKE



Citrus Pound Cake image

Provided by Ruth Cousineau

Categories     Cake     Mixer     Egg     Dessert     Bake     Lemon     Orange     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Garnish: confectioners sugar for dusting

Steps:

  • Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
  • Sift together flour, baking powder, and salt.
  • Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
  • Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
  • Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

CITRUS SUNSHINE POUND CAKE



Citrus Sunshine Pound Cake image

Provided by Dan Langan

Categories     dessert

Time 2h30m

Yield One 10-inch Bundt cake (16 servings)

Number Of Ingredients 16

Nonstick baking spray with flour
2 sticks (16 tablespoons) unsalted butter, at room temperature
2 3/4 cups (550 grams) sugar
1 teaspoon fine salt
1/4 teaspoon baking powder
1 tablespoon vanilla extract
1/4 cup vegetable oil
Zest from 3 lemons
Zest from 3 oranges
6 large eggs, at room temperature
3 cups (360 grams) cake flour
3/4 cup heavy whipping cream, cold
1/4 cup buttermilk
1 lemon
2 to 3 oranges
1/3 cup sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
  • Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
  • Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
  • Bake the cake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven.
  • Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
  • When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.

MEMAW'S LEMON SUNSHINE CAKE



Memaw's Lemon Sunshine Cake image

This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!

Provided by ACYGAN

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
½ cup white sugar
4 eggs
1 cup peach nectar
½ cup vegetable oil
2 cups sifted confectioners' sugar
¼ cup peach nectar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
  • Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
  • Pour batter into prepared cake pan.
  • Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
  • Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
  • Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
  • Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Nutrition Facts : Calories 445.1 calories, Carbohydrate 72.3 g, Cholesterol 73.1 mg, Fat 16 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 442.5 mg, Sugar 51.1 g

SUNSHINE LEMON POUND CAKE



Sunshine Lemon Pound Cake image

Easy lemon pound/bundt cake. This is the cake portion of the McCormick lemon sunshine cake. Theirs calls for a sugar glaze in & on the cake - we found it better without anything on it. What I can say is that this is EASY, very inexpensive, and great in flavor. It's 1 bowl -- no mixing this & mixing that -- simple but BIG result. I make this all the time; to tell you how quick & easy - I made one last nite starting at 6:30 pm and my DH enjoyed a nice slice at 8:30 pm!

Provided by Trixie735

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

2 1/2 cups flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
3/4 cup orange juice
3/4 cup vegetable oil (or canola)
2 teaspoons lemon extract

Steps:

  • Preheat oven to 325; generously spray a 12-cup bundt pan with cooking spray/baking spray; set aside.
  • Mix all ingredients in large bowl.
  • Beat with electric mixer on medium speed for 3 minutes.
  • Pour into prepared pan.
  • Bake 40-50 minutes or until toothpick inserted in center comes out clean.
  • Remove from oven and let sit at least 30 minutes.
  • Invert onto serving plate.
  • Can be sliced warm but also cools very quickly.

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Top Asked Questions

How do you make southern lemon pound cake?
Southern lemon pound cake made from scratch! Easy recipe that bakes up moist, tender with authentic lemon flavor. Uses fresh lemon juice and zest! 1 cup unsalted butter room tempt. Generously grease and flour a bundt pan. Set aside. Add vanilla extract and lemon extract. Mix in yogurt and buttermilk. Mix in lemon zest and lemon juice.
How long does lemon pound cake last?
This lemon pound cake will keep at room temperature for 4 days, in the fridge for a week, or in the freezer for a month. Enjoy! Browse more great cake recipes on my “Cake Recipes” Pinterest board! This post contains affiliate sales links. ** WATCH THIS LIVE RECIPE DEMO FOR LOTS OF TIPS & TRICKS! **
Can you add food coloring to lemon pound cake?
This southern lemon pound cake delivers nothing but good ol fashioned fresh lemon flavor. It’s not overpowering but you’ll def. know it’s there. If you want , you can add some yellow food coloring to boost the yellow color. Want a darker yellow lemon pound cake?
What flavors are in a sunny citrus cake?
Moist and delicious Sunny Citrus Cake with the bright summer flavors of lemon, lime and orange! We loaded up on the citrus in this lovely little cake. This cake has both lemon juice and orange juice in the batter and tons of zest so you’re sure to get a blast of citrus in every bite.

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