Citrus Pound Cake
A rich and moist pound cake infused with fresh orange and lemon zest, finished with a light dusting of confectioners sugar. This classic dessert combines buttery sweetness with bright citrus flavors.
Ingredients
- •2 cups sifted cake flour (not self-rising; sift before measuring)
- •1 teaspoon baking powder
- •½ teaspoon salt
- •1 cup granulated sugar
- •1 tablespoon grated orange zest
- •1 teaspoon grated lemon zest
- •2 sticks unsalted butter
- •4 large eggs
- •2 teaspoons fresh orange juice
- •1 teaspoon fresh lemon juice
- •½ teaspoon pure vanilla extract
- •2 tablespoons confectioners sugar
Cooking Instructions
- 1.
Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
5 min
- 2.
Sift together flour, baking powder, and salt.
5 min
- 3.
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.
7 min
- 4.
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.
8 min
- 5.
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 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.
105 min
