Citrus Pound Cake
From princesa9580 16 years ago
- 200 minutes to make
- Serves 8
Cook time includes cooling time. I have been making this for years. When I was a kid I poured some OJ in mom's mix and we started making ths after a few trials. It is great with some fruit or with coffee.
Ingredients
- 2 cups sifted cake flour (not self-rising; sift before measuring) shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 cup granulated sugar shopping list
- 1 tablespoon grated orange zest shopping list
- 1 teaspoon grated lemon zest shopping list
- 2 sticks (1/2 pound) unsalted butter, softened shopping list
- 4 large eggs, at room temperature 30 minutes shopping list
- 2 teaspoons fresh orange juice shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- Garnish: confectioners sugar for dusting shopping list
How to make it
- Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
- Sift together flour, baking powder, and salt.
- Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
- Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
- Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
- Cooks' note: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.
The Rating
Reviewed by 3 people-
Love pound cake, thanks for sharing your recipe.
sunny
in Portland loved it
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" It was excellent "