Skip to content

Sunny Citrus Pound Cake

Thursday, February 25, 2010

2 ¾ C. sugar
1 C. butter
6 eggs
3 C. flour
½ tsp salt
¼ tsp baking soda
1 C. Greek yogurt (sour cream will also work)
½ tsp lemon extract
½ tsp orange extrace
½ tsp vanilla
zest of 2 lemons

For the glaze:
1/2c confectioner’s sugar
juice of two lemons

Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well.
Add yogurt/sour cream.
Sift flour, salt and soda together and add to creamed mixture.
Beat well.
Add extracts and vanilla.
Pour into oiled 10” tube or bundt pan.
Bake at 350 degrees for 1 hour, until cake tests done (Test with toothpick or fork tine)
Cool 15 minutes then turn out onto a cake rack.
While it’s cooling, make the glaze by whisking the sugar and lemon juice together briskly; spoon over the top of the cake. Finish by sprinkling any remaining lemon zest before the glaze sets too much.

__________
http://www.pithyandcleaver.com/?p=658

Copyright © 2009 Pithy and Cleaver. All rights reserved.

(from Carla Anderson)

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: