Citrus-Glazed Pound CakeThis loaf gets its lift from the thorough beating of the butter and sugar (a full eight minutes) and eggs, instead of leavenings such as baking powder or baking soda.
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
  • 1 cup granulated sugar
  • 1 tablespoon orange juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest plus 2 teaspoons lemon juice
  • 1 teaspoon orange zest plus 1 tablespoon orange juice
  • 5 large eggs
  • 1/2 teaspoon coarse salt
servings:8
  1. Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
  2. Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
  3. Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
10 min10 min75 min

Citrus-Glazed Pound Cake

This loaf gets its lift from the thorough beating of the butter and sugar (a full eight minutes) and eggs, instead of leavenings such as baking powder or baking soda.
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Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
  • 1 cup granulated sugar
  • 1 tablespoon orange juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest plus 2 teaspoons lemon juice
  • 1 teaspoon orange zest plus 1 tablespoon orange juice
  • 5 large eggs
  • 1/2 teaspoon coarse salt

Directions

  1. 1Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
  2. 2Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
  3. 3Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.

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