CITRUS SUNSHINE POUND CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 10-inch Bundt cake (16 servings)
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
- Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
- Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
- Bake the cake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven.
- Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
- When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.
GLAZED LEMON POUND CAKE
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
- In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
- Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
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
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.
SUNNY CITRUS POUND CAKE
From "Pithy and Cleaver." She notes it's good fresh out of the oven, better after a couple of days in the refrigerator, and "at its finest about 10 minutes before it starts to go stale."
Provided by DrGaellon
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease a 10" tube or bundt pan.
- Cream butter and sugar in stand mixer with paddle attachment (or with hand mixer) until light and fluffy and pale in color. Add eggs, one at a time, beating to fully incorporate before adding the next. Beat in yogurt, extracts and lemon zest.
- Sift together flour, salt and baking soda. Add dry ingredients to wet, and stir until well-mixed.
- Pour batter into prepared pan and bake in the middle of the preheated oven, 60 minutes or until cake tester inserted in the middle of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a rack to cool to room temperature.
- While cooling, stir together confectioner's sugar and lemon juice until smooth. Spoon over cake once cool. Sprinkle with additional lemon zest while glaze is still wet, if desired.
Nutrition Facts : Calories 486.3, Fat 18.1, SaturatedFat 10.5, Cholesterol 146.4, Sodium 267.9, Carbohydrate 75.6, Fiber 0.9, Sugar 51.2, Protein 6.6
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
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.
More about "sunny citrus pound cake recipes"
SUNNY CITRUS CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (12)Total Time 1 hr 20 minsCategory DessertCalories 523 per serving
ROBINHOOD | SUNNY CITRUS POUND CAKE
From robinhood.ca
CITRUS POUND CAKE > CALL ME PMC
From callmepmc.com
SUNNY LEMON POUND CAKE MIX | TASTEFULLY SIMPLE
From tastefullysimple.com
6 INCH SUNSHINE CITRUS CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CITRUS SOUR CREAM POUND CAKE RECIPE - BOSTON GIRL BAKES
From bostongirlbakes.com
THE BEST POUND CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
10 LEMON CAKE RECIPES | MRFOOD.COM
From mrfood.com
SUNNY LEMON POUND CAKE & ICING MIX PREPARATION & SUGGESTIONS
From tastefullysimple.com
LEMON POUND CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
AMAZING ORANGE POUND CAKE • FIVEHEARTHOME
From fivehearthome.com
5 SUMMERY POUND CAKE RECIPES | FN DISH - FOOD NETWORK
From foodnetwork.com
BEST TRIPLE LEMON POUND CAKE RECIPE > CALL ME PMC
From callmepmc.com
SUNNY CITRUS POUND CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
LEMON DESSERTS - 32 EASY LEMON DESSERT RECIPES
From dessertsonadime.com
15 LEMON POUND CAKE RECIPE BUNDT PAN - SELECTED RECIPES
From selectedrecipe.com
LEMON RICOTTA POUND CAKE – GIADZY
From giadzy.com
#time-to-make #course #cuisine #preparation #north-american #for-large-groups #desserts #canadian #oven #cakes #equipment #number-of-servings #4-hours-or-less
You'll also love