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.
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.
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
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
MOM'S CITRUS BUTTERMILK CAKE
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,
Nutrition Facts : Calories 488 calories, Fat 18g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
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