Toasted Pound Cake With Citrus Cream Recipes

Steps:

• Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
• Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
• Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
• Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
• Dust the cake with confectioners? sugar if using.

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.

Steps:

• Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
• Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
• Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.