Tuesday, 2 July 2013

Citrus Pound Cake

This recipe makes a large tube pan or bundt cake sized cake.  It has a firm crumb and lovely light citrus flavor.  It's wonderful plain or with ice cream or fresh fruit and whipped cream.  It stays fresh for days and even freezes well. 




3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 eggs
1/3 cup orange juice
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
3/4 cup plain yogurt (1%, 2% or no fat)


1/3 cup granulated sugar
1/4 lemon juice



Combine flour, salt, baking powder and baking soda; set aside.  Cream butter and sugar on medium speed of an electric mixer until well blended.  Add eggs, one at a time, beating lightly after each addition until smooth, then beat on high speed until thick and creamy, about 5 minutes.  Add rinds.  Add dry ingredients alternately with yogurt and orange juice, beating on low speed until blended.  Spread batter in greased and floured 10" tube pan or bundt pan.  Bake at 350 degrees F for 65 to 75 minutes or until toothpick inserted in the center comes out clean.  Cool 10 minutes in pan, then remove to a wire rack.


Heat sugar and juice together, stirring to dissolve sugar.  Poke holes with a fork or toothpick in surface of the warm cake.  Brush glaze over the cake, letting it soak in.  Cool cake completely before slicing.

Makes about 16 servings.

Tip - If not using the glaze, a simple dusting of icing sugar is a nice finish.  Freezes excellent.  Omit glaze if freezing. 

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