Citrus Pound Cake

This recipe comes from the Robin Hood Baking Festival Cookbook.

I baked it to use in a Cranberry Trifle that I made for an event at Christmas
and it added a lovely flavour to the finished dessert.

This cake is delicious served just as it is or with a dollop of whipped cream.

• 3 cups 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 large eggs
• 1 tablespoon grated orange zest
• 2 teaspoons grated lemon zest
• 3/4 cup plain yogurt (I substituted some sour cream as I didn't have enough yogurt)
• 1/3 cup orange juice

1. Grease and flour a 10 inch bundt pan or a 10 inch tube pan.
2. Combine flour, salt, baking powder and baking soda and set aside.
3. Cream butter with sugar in a large mixer bowl on medium speed until well blended and fluffy.
4. Add eggs, one at a time, beating lightly after each until smooth. Then beat on high speed until thick and creamy, about 5 minutes.
5. Add zests, and beat briefly.
6. Add dry ingredients alternately with yogurt and orange juice, beating on low speed until well blended.
7. Spread batter in prepared pan
8. Bake at 350 degrees F for 65-75 minutes or until toothpick inserted in center comes out clean.
9. Cool for 10 minutes in pan and then remove to wire rack.

This cake freezes very well. I used only half of it to make the trifle and put the rest in the freezer to be served at a later time.