Lemon Citrus Pound Cake

Bring a burst of brightness to your winter

Becky Low shares her recipe for lemon citrus
pound cake.

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
top; cool.

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.
Serve 12-16

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

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