Bring a burst of brightness to your winter
Becky Low shares her recipe for lemon citrus
Lemon Citrus Pound Cake
1 cup butter, softened
1 cup sugar
5 large eggs, room temperature
1 ¾ cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 orange or lemon, zested and juiced
Glaze (see recipe below)
Fruit Puree, pie filling or sliced fruit
Preheat oven to 325 degrees. Spray 9×5 loaf pan with non-
stick spray. Line the bottom and sides of loaf pan with
parchment paper; set aside.
Beat butter and sugar until light and fluffy. Add eggs, one
at a time and beat. Zest or finely grate the peel from one
orange or lemon, set aside. Juice the orange, should be
about ½ cup. Beat orange juice into butter, sugar and eggs.
(If using lemons, measure 2-tablespoons juice and beat into
eggs; then add and beat in ⅓-cup milk)
Stir together flour, baking powder and salt. Remove butter
and eggs from mixer and fold flour into butter and eggs,
mixing well but not over beating; stir in zest. Spread
batter in prepared pan. Bake 65-75 minutes or until golden
brown and toothpick inserted in center comes out clean.
Partially cool before removing from pan. Drizzle glaze over
Slice and serve with fruit puree, pie filling or sliced
fruit and a dollop of vanilla yogurt.
Classic pound cake is 1 pound sugar, 1 pound butter, 1
pound eggs and 1 pound flour. Keeping with those same
portions this slight variation is a buttery cake with a
fine texture – excellent with fruit and vanilla yogurt.
4-tablespoons softened butter, 2-cups powdered sugar, 2-
tablespoons lemonade or orange juice concentrate, 1-
teaspoon lemon or orange zest; beat until smooth. Drizzle
over pound cake.
For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or on Facebook
www.facebook.com/DairyUTNV . For nutrition research go to