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Citrus Pound Cake

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. —Lisa M Varner, El Paso, Texas
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup lemon yogurt
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons finely chopped candied lemon peel
  • 2 tablespoons finely chopped candied orange peel

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.
Nutrition Facts
1 slice: 508 calories, 18g fat (11g saturated fat), 147mg cholesterol, 352mg sodium, 80g carbohydrate (56g sugars, 1g fiber), 7g protein.

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