Rejoice citrus season with lemon-orange pound cake

We’re just one good snowstorm into the yr, and already I’m bored with winter.

If there’s one shiny spot, it’s that winter is the height of the citrus season and oranges, grapefruit and lemons are in ample provide.

With their shiny, cheerful colours and sweet-tart flavors, winter citrus presents a style of sunshine that jazzes up nearly any recipe whereas including a day by day dose of vitamin C.

This moist and buttery pound cake is perfumed with lemon and orange and has a simple orange glaze for a sugary end. It’s excellent with a cup of afternoon tea or topped with a scoop of vanilla ice cream for a decadent dessert.

The unique recipe divided the batter between two loaf pans, however I used a single 9-by-5-inch pan. Additionally, as a result of I didn’t have buttermilk readily available, I used this hack: Add 1 tablespoon of contemporary lemon juice to 1 cup of milk to curdle it.

My household wolfed this tasty pound cake up very quickly flat, nevertheless it additionally could be stored at room temperature tightly wrapped in plastic for as much as three days, and it’ll retailer superbly within the freezer for as much as three months.


For the cake:

2 sticks unsalted butter, at room temperature

2 c. granulated sugar

4 extra-large eggs at room temperature

Zest from 3 lemons

Zest from 3 oranges

3 c. all-purpose flour

1/2 t. baking powder

1/2 t. baking soda

1 t. kosher salt

1/4 c. freshly squeezed orange juice

3/4 c. buttermilk at room temperature

1 t. lemon extract

For the glaze:

1 1/2 c. confectioners’ sugar

Juice and zest of 1 orange

Zest from 1 lemon

Preheat oven to 350 levels. Grease a 9-by-5-inch loaf pan with butter or cooking spray.

Within the bowl of a stand mixer, cream butter and granulated sugar till gentle and fluffy, about 4-5 minutes. Beat in eggs and orange and lemon zest.

In a big bowl, whisk collectively flour, baking powder, baking soda and salt. In one other bowl, mix orange juice, buttermilk and lemon extract. Add flour and buttermilk mixtures alternately to the batter. Pour batter into the loaf pan, and frivolously rap on the counter just a few instances to ensure it’s settled and clean on prime. Bake for 45 minutes, or till a cake tester comes out clear.

Take cake out of the oven and make the glaze. In small bowl, whisk collectively confectioners’ sugar and orange juice till it reaches the specified consistency to unfold and drip barely. (Add extra juice if it’s too thick or extra sugar if it’s too skinny.)

When cake is nearly cool, drizzle glaze on prime and down sides, then sprinkle with orange and lemon zest. Makes 1 cake.

(Tailored from

— Tribune Information Service