Photo by: Celeste m. Photography
Citrus Pound Cake
Gourmet | January 2008
Yield: Makes 8 servings
Active Time: 20 min
Total Time: 3 1/2 hr (includes cooling)
.
Ingredients
- 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
Preparation
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.
*celeste m. Additions...
I added frosting
1 small lemon juiced, a drizzle of milk, a sprinkle of sea salt, a few cups of powdered sugar. Mix until it is thick but still able to drizzle. I did the white first, saved half then added two drops yellow coloring and went over the top.
Than I mixed chopped citrus peel with white sugar. And sprinkled it on top.
Cooks' Note:Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.
