Inner Chef

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Citrus Pound Cake

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Citrus Pound Cake     Serves: 12

(Simple and Delicious)

1 cup butter, softened

2 cups sugar

6 eggs

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.

(Simple & Delicious)

(Simple & Delicious)



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