Citrus Pound Cake Recipes

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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

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16



Citrus Pound Cake image

Steps:

  • 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 : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.

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

TOASTED POUND CAKE WITH CITRUS CREAM

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13



Toasted Pound Cake with Citrus Cream image

Steps:

  • For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
  • For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
  • To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

CITRUS POUND CAKE

Provided by Ruth Cousineau

Categories     Cake     Mixer     Egg     Dessert     Bake     Lemon     Orange     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12



Citrus Pound Cake image

Steps:

  • 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.

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Garnish: confectioners sugar for dusting

CITRUS-ALMOND POUNDCAKE

This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.

Provided by Mark Bittman

Categories     dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13



Citrus-Almond Poundcake image

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
  • Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
  • Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
  • Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams

12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
Flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7-ounce tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

CITRUS-GLAZED POUND CAKE

This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11



Citrus-Glazed Pound Cake image

Steps:

  • 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.
  • 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.
  • 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.
  • To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Nutrition Facts : Calories 491 g, Fat 26 g, Fiber 1 g, Protein 7 g

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
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
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon orange juice

SUNNY CITRUS POUND CAKE

This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.

Provided by Irmgard

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 13



Sunny Citrus Pound Cake image

Steps:

  • Cake: Combine the flour, salt, baking powder and baking soda; set aside.
  • Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
  • Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
  • Add the zests.
  • Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
  • Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
  • Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool for 10 minutes in the pan, then remove to a wire rack.
  • Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
  • Poke holes in the cake with a toothpick, skewer or fork.
  • Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.

Nutrition Facts : Calories 341.2, Fat 13.4, SaturatedFat 8, Cholesterol 84.9, Sodium 184.6, Carbohydrate 51.8, Fiber 0.7, Sugar 33.5, Protein 4.6

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 1/4 cups granulated sugar
4 eggs
1 tablespoon grated orange zest
2 teaspoons grated lemons, zest of
3/4 cup plain yogurt
1/3 cup orange juice
1/3 cup granulated sugar
1/4 cup lemon juice

POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY

Meiko Temple shows us how to make a classic pound cake - no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It's flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.

Provided by Matt Ciampa

Categories     Desserts

Yield 8 servings

Number Of Ingredients 17



Pound Cake With Citrus Glaze Recipe by Tasty image

Steps:

  • Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
  • Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
  • Sift the self-rising flour and salt into a large bowl.
  • Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
  • Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
  • Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
  • Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
  • Pour the glaze over the cooled cake, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 731 calories, Carbohydrate 138 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 92 grams

3 sticks unsalted butter, softened
3 cups granulated sugar
6 large eggs
8 oz sour cream, or cream cheese
1 teaspoon vanilla extract
½ teaspoon orange extract
3 cups self-rising flour
1 teaspoon kosher salt
2 tablespoons all purpose flour
nonstick cooking spray, for greasing
2 ½ cups powdered sugar, sifted
5 tablespoons milk
3 tablespoons unsalted butter, melted
1 lemon, zested
1 lime, zested
1 orange, zested
1 teaspoon vanilla extract

CITRUS-GLAZED POUND CAKE

If you've been following my recipes then you've probably already realized I'm nuts about citrus tastes - especially lemons. This cake is as bright and sunny as a day in the Mediterranean.

Provided by evelynathens

Categories     Dessert

Time 1h35m

Yield 15-18 serving(s)

Number Of Ingredients 14



Citrus-Glazed Pound Cake image

Steps:

  • Preheat oven to 300F (this low temperature is correct).
  • Butter and flour a bundt pan.
  • Cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
  • Add baking powder and salt.
  • Add flour, alternately with eggs and yoghurt.
  • Combine well, scraping down sides and bottom of bowl with rubber spatula.
  • Batter will be very thick.
  • Empty batter into prepared Bundt pan.
  • Bake until done, approximately 1 hour and 15 minutes.
  • Remove and let stand on rack for 10 minutes.
  • Heat together glaze ingredients until butter melts and sugar dissolves.
  • Pour over cake.
  • Let stand 30 minutes longer before removing from pan.
  • Cool completely.

Nutrition Facts : Calories 345.2, Fat 15.3, SaturatedFat 9.2, Cholesterol 93, Sodium 294.1, Carbohydrate 48.5, Fiber 0.6, Sugar 32.1, Protein 4

8 ounces butter, at room temperature
1 grated orange, zest of
1 grated lemon, zest of
2 cups sugar
1 tablespoon vanilla extract
2 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
1/2 lb Greek yogurt or 1/2 lb sour cream
1/2 cup orange juice
1 lemon, juice of
1/3 cup sugar
2 tablespoons butter

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