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
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.
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
Makes 12 servings.
Lemon Pound Cake: Come For Tea #29If the Citrus Pound Cake recipe was useful and interesting, you can share it with your friends or leave a comment.
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