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Citrus Pound Cake recipe

This pound cake is enhanced with the peelof lemons and oranges. Orange juice is brushed onto the coolingcake to further infuse it with citrus flavor; perfect for anafternoon tea.

Recipe: Citrus Pound Cake

4 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon salt
3/4 cup half-and-half
2 teaspoons finely grated lemon peel
2 teaspoons finely grated orange peel
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup butter, melted
1/4 cup orange juice

  • Preheat oven to 325°F (160°C).Line a 9 x 5 x 3-inch loaf pan with greased parchment or waxpaper.
  • In a medium bowl beat eggs with an electricmixer. Slowly add sugar and salt and beat until fluffy. Beatin half-and-half and lemon and orange peel; set aside.
  • In another bowl, sift together flour andbaking powder. Add to egg mixture and beat on low until smooth;stir in butter.
  • Pour into prepared pan and bake 60 to75 minutes, or until cake tester or wooden pick inserted nearcenter comes out clean. Cool in pan on wire rack.
  • Pierce top all over with wooden pick andbrush with orange juice. Cool completely, then invert to remove.

    Makes 12 servings.

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