Citrus Pound Cake

This purple-ribbon recipe was contributed by Kansas 4-H member Morgan Sebes from Edwards County. This Citrus Pound Cake is moist and delicious. For more desserts, try this Holiday Lemon Bundt Cake.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 16 slices

Baking Temp 325°F

Equipment

12-cup Bundt® pan
Standing Mixer
Medium bowl
Whisk
Small bowl

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon grated fresh lemon peel
1 teaspoon grated fresh orange peel
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (8-ounces) lemon yogurt

Instructions

For the Cake

Preheat oven to 325°F. Grease and flour a 12-cup Bundt® pan.
In bowl of a stand mixer, with paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Beat in vanilla, lemon peel and orange peel.
In a medium bowl whisk together flour, salt, baking powder and baking soda. Add to creamed mixture alternately with yogurt. Beat on low speed just until combined.
Transfer to pan. Bake 55 – 60 minutes or until a toothpick inserted near the center comes out clean and the internal temperature is 200°F - 210°F.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For lemon glaze: In a small bowl, combine confectioners’ sugar and enough lemon juice to achieve desired consistency. Drizzle over the cooled cake.

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