CITRUS POUND CAKE
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
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.
SUNNY CITRUS POUND CAKE
This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.
Provided by Irmgard
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Combine the flour, salt, baking powder and baking soda; set aside.
- Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
- Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
- Add the zests.
- Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
- Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
- Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack.
- Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
- Poke holes in the cake with a toothpick, skewer or fork.
- Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.
Nutrition Facts : Calories 341.2, Fat 13.4, SaturatedFat 8, Cholesterol 84.9, Sodium 184.6, Carbohydrate 51.8, Fiber 0.7, Sugar 33.5, Protein 4.6
CITRUS SUNSHINE POUND CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 10-inch Bundt cake (16 servings)
Number Of Ingredients 16
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
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
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
CITRUS POUND CAKE
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
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.
SUNSHINE LEMON POUND CAKE
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
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.
CITRUS-GLAZED POUND CAKE
This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
- Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
- To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 491 g, Fat 26 g, Fiber 1 g, Protein 7 g
SUNSHINE CAKE WITH CITRUS BUTTER CREAM
Categories Citrus Dairy Egg Dessert Bake Orange Winter Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make cake layers:
- Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
- Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
- Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
- Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
- Make buttercream:
- Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
- With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
- Assemble cake:
- Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
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