Citrus Pound Cake Serves: 12
(Simple and Delicious)
1 cup butter, softened
2 cups sugar
2 tsp. vanilla extract
1 tsp. grated lemon peel
1 tsp. grated orange peel
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 cup (8 oz.) lemon yogurt
1 ½ cups powdered sugar
2-3 Tbsp. lemon juice
2 Tbsp. finely chopped candied lemon peel
2 Tbsp. finely chopped candied orange peel
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, grated lemon and grated orange peel. Combine the flour baking powder, salt and baking soda; add to creamed mixture alternately with yogurt. Beat just until combined.
Transfer to a greased and floured 10” fluted tube pan. Bake at 325° for 55-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine powdered sugar, and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.
Inner Chef Note: If you don’t have a fluted or straight tube pan; have no fear. Simply use 2 loaf pans. Regular cake pans will not work because of the depth.
Editor’s Note: For better volume and a lighter cake texture, let eggs stand at room temperature for 30 minutes before using.