Thursday, January 28, 2010

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.
Unfortunately I forgot to take a picture of the trifle so that recipe will have to wait for a later post.
This cake is delicious served just as it is or with a dollop of whipped cream.
  • 3 cups flour
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 4 large eggs
  • 1 Tbsp. grated orange zest
  • 2 tsp. 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 350ยบ 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.

19 comments:

  1. today's hubby's birthday, I think I'll make him this to celebrate...thanks for the recipe :)

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  2. This sounds and looks delicious. Easy to whip up,too...I think I will make this soon. ~Ellie

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  3. I have been looking for a pound cake recipe and this sounds great. Will be giving it a try.

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  4. Pound cakes are always delicious..add citrus to it and it's got a place in my recipe file:)
    Word verification is 'cures'..this cake might just do that:)

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  5. My hubby prefers his cake with out icing and really likes lemon - this is definitely a must try. Thanks!

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  6. I just got my very first bundt pan this past Christmas. This sounds like the perfect recipe for it.

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  7. I love pound cake that is moist, and this looks like a keeper. Sour cream and yogart are generally the ticket to a moist cake. Kathy (MGCC)

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  8. Oh my! I would really like to bake this! I love everything citrus! Thanks! ♥

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  9. The theme for my supper club this month is citrus. I love this cake recipe.

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  10. This looks so good-anxious to try your recipe-thanks Kathy

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  11. In made this cake this afternoon. Its moist, buttery, and so delicious. I actually made the cake into two small loafs.
    Make this cake and you won't be able to eat just one piece.

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  12. Oh, I'm so happy to find your blog. I am a Canadian with a Mennonite heritage, living in the US for the last 14 years . . . a friend is studying Canada w/ her homeschooling kids and wanted some recipes . . . and I found your site in my search for a cabbage roll recipe. You make me homesick. So fun to see familiar recipes online. Thank you! Love your hearts for God and for hospitality as well. I'm going to keep coming back.

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  13. scrumpt-diddly-dumpcious!!!

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  14. I don't need to see it in a trifle to know that this must be so tasty.
    Did some one say Cake!!!!

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  15. Bookmarked! If it has citrus and it's a cake, I'm in LUV.

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  16. This is WONDERFUL! I am eating it now, just hot from the oven, and I am in ectasy!

    Thanks!

    M

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  17. sounds delicious. i think i've found what to bake if i'm still snowed in tomorrow! :)

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  18. Looks great! I love anything cranberry so am looking forward to the trifle.

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  19. You should publish (maybe self publish with one of the easy web sites to do that, where they print a copy only when someone orders it) a cookbook. This is the only site where almost every recipe I read, I go Yum.

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