Lemon And Orange Pound Cake Recipes

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ORANGE POUND CAKE



Orange Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Steps:

  • Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
  • To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

CITRUS POUND CAKE



Citrus Pound Cake image

Provided by Ruth Cousineau

Categories     Cake     Mixer     Egg     Dessert     Bake     Lemon     Orange     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Garnish: confectioners sugar for dusting

Steps:

  • Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
  • Sift together flour, baking powder, and salt.
  • Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
  • Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
  • Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

TRIPLE CITRUS POUND CAKE



Triple Citrus Pound Cake image

Provided by Ramona

Number Of Ingredients 12

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup sour cream (I used light)
1/4 cup fresh squeezed juice (orange, lemon and lime, see notes)
1 1/2 Tablespoons zest (orange, lemon and lime, see notes)
1 teaspoon vanilla extract
1 teaspoon buttery sweet dough flavor (optional)
1/2 cup unsalted butter (room temperature)
1 1/4 cups sugar
3 large eggs (room temperature)

Steps:

  • Preheat oven to 350 degrees F. Spray or lightly grease a 9 x 5 inch loaf pan.
  • Whisk together flour, baking powder, baking soda and salt. Set aside.
  • Whisk together sour cream, juices, zests and extract/flavorings.
  • With an electric mixer, beat softened butter and sugar together until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, beating until well combined after each addition.
  • Alternate adding flour and sour cream mixtures beginning and ending with flour (1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, 1/3 flour) beating on low until just combined after each addition.
  • After you add the last bit of flour, insure the mixture is thoroughly combined, then pour into prepared pan, spreading evenly.
  • Bake for 60-70 minutes or until a long toothpick inserted into center comes out clean. You can also use an instant read thermometer to check for doneness. Temperature should read about 205 degrees.
  • Allow to cool for 5 minutes in the pan, then turn out onto a wire rack to finish cooling completely.
  • Serve plain, or dust with powdered sugar. See notes if you'd like to make an icing to drizzle on top.

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