Sunny Citrus Pound Cake
Number of servings : Prep time: Cooking time: Type of meal : | Cakes | Cakes Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Cakes | Cakes
Special diet :
Ingredients
Cake:
3 cups (750 mL) all-purpose flour
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1 cup (250 mL) unsalted butter, softened
2-1/4 cups (550 mL) sugar
4 eggs
1/3 cup (75 mL) orange juice
1 tbsp (15 mL) orange rind, grated
2 tsp (10 mL) lemon rind, grated
3/4 cup (175 mL) 2% or no fat plain yogurt
Glaze (Optional):
1/3 cup (75 mL) sugar
1/4 cup (50 mL) lemon juice
Directions
For the cake: Combine flour, salt, baking powder, and baking soda; set aside. Cream butter and sugar on medium speed of electric mixer until well blended. Add eggs, one at a time, beating lightly after each addition until smooth, then beat on high speed until thick and creamy, about 5 minutes.
Add rinds. Add dry ingredients alternately with yogurt and orange juice, beating on low speed until blended. Spread batter in greased and floured 10” (25 cm) tube or Bundt pan. Bake at 350°F (180°C) for 65-75 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes in pan, then remove to wire rack.
For the Glaze: Heat sugar and juice together, stirring to dissolve sugar. Poke holes with fork in surface of warm cake. Brush glaze over cake, letting it soak in. Cool cake completely before slicing.
Makes about 16 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:1877
