Triple Citrus Pound Cake Recipes

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ULTIMATE LEMON POUND CAKE



Ultimate Lemon Pound Cake image

Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!

Provided by Sydney Mike

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 cups cake flour, sifted (NOT self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature
2 1/4 cups granulated sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
1/2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1/2 cup lemon juice, freshly squeezed

Steps:

  • FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
  • Sift flour, baking powder & salt together TWICE.
  • In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
  • Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
  • Stir in 1 tablespoon of the zest & both extracts.
  • Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
  • Remove from oven & let cool in the pan on a wire rack for 15 minutes.
  • FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
  • Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
  • Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

TRIPLE LEMON CAKE



Triple Lemon Cake image

Lemon cake is layered with a sweet lemon filling and topped with a lemon frosting creating a lemon cake with three hits of lemon flavor.

Provided by reb.zemp

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

1 cup raw sugar, or to taste
½ cup butter
2 eggs
1 cup self-rising flour
1 tablespoon warm water
1 lemon, zested
3 ½ tablespoons confectioners' sugar
2 tablespoons butter, softened
1 lemon, juiced, divided
3 ½ tablespoons raw sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.
  • Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.
  • Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.
  • Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 44.4 g, Cholesterol 84.6 mg, Fat 15.8 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 9.5 g, Sodium 329.9 mg, Sugar 32 g

SUNNY CITRUS CAKE



Sunny Citrus Cake image

Moist and delicious cake with the bright summer flavors of lemon, lime and orange!

Provided by Tricia

Categories     Dessert

Time 1h20m

Number Of Ingredients 19

2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup unsalted butter, (room temperature)
zest from 2 lemons
zest from 1 orange
1 cup granulated sugar
2 large eggs, (room temperature)
1 ½ teaspoons vanilla
½ cup sour cream
¼ cup fresh lemon juice, (strained)
½ cup fresh orange juice, (strained)
thin sliced oranges, (lemons or limes)
1 cup granulated sugar
1 cup water
1 cup powdered sugar
1-2 tablespoons lemon juice, (or orange or lime juice)
1 teaspoon boiling water (if needed to thin)

Steps:

  • Preheat oven to 325°F. Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake off the bottom) then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom of the pan with parchment paper.
  • In a small bowl combine the flour, salt, baking powder and baking soda. Set aside.
  • In a large mixing bowl combine the butter, lemon and orange zests and sugar. Beat on medium for several minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
  • Add the eggs, one at a time and blend just until the yolk disappears. Scrape the sides and bottom of the bowl and blend again.
  • In a measuring cup with a spout, combine the vanilla, sour cream, lemon juice and orange juice and stir to combine (the mixtures may seem curdled). Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the juice mixture and blend until smooth. Do not over beat. Repeat adding ½ of the remaining flour, then ½ of the remaining juice until both are incorporated. Add the last of the flour and juice and blend once more. Scrape the bottom and sides of the bowl and gently stir with a spatula once more.
  • Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean. A few moist crumbs is okay - but no wet batter.
  • Cool the cake on a wire rack for at least 30 minutes before removing the sides. Cool completely before glazing.
  • Bring the water and sugar to a boil in a deep saucepan or skillet large enough to hold the sliced citrus in a single layer. Reduce the heat to maintain a low simmer. Add the sliced citrus and cook for 10-15 minutes, turning once or twice until tender, but not falling apart. Remove to a wire rack to cool. The remaining simple syrup can be refrigerated and used to sweeten smoothies, tea or cocktails.
  • Combine the powdered sugar and lemon juice and whisk to combine. Add boiling water or additional sugar until you reach the desired pourable consistency. Drizzle over the cake and top with candied citrus if desired.

Nutrition Facts : Calories 523 kcal, Carbohydrate 92 g, Protein 5 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 79 mg, Sodium 265 mg, Fiber 1 g, Sugar 67 g, UnsaturatedFat 5 g, ServingSize 1 serving

TRIPLE-LAYER LEMON CAKE



Triple-Layer Lemon Cake image

A smooth and silky citrus filling separates the three layers of my lemon cake. It's a homemade favorite that friends and family never tire of. Serve it after a special spring or summer meal.-Connie Jurjevich, Atmore, Alabama

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 23

2 cups sugar
3/4 cup canola oil
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup 2% milk
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1 large egg, lightly beaten
1/3 cup lemon juice
1-1/2 teaspoons grated lemon zest
1 tablespoon butter, softened
FROSTING:
1 cup butter, softened
6 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
4 to 6 tablespoons heavy whipping cream

Steps:

  • In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 734 calories, Fat 30g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 324mg sodium, Carbohydrate 114g carbohydrate (88g sugars, Fiber 1g fiber), Protein 6g protein.

TRIPLE-CITRUS CUPCAKES



Triple-Citrus Cupcakes image

A trio of citrus zests brightens simple cupcakes. The ones pictured are finished with lime-flavored glaze and finely grated lime zest, but lemons or oranges could replace the lime. Or, for a particularly pretty display, divide the glaze into thirds and flavor each portion with a different citrus, with garnishes to match.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36

Number Of Ingredients 10

3 1/3 cups all-purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature
Citrus Glaze for Triple-Citrus Cupcakes

Steps:

  • Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
  • Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

CITRUS POUND CAKE



Citrus Pound Cake image

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup lemon yogurt
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 tablespoons finely chopped candied lemon peel
2 tablespoons finely chopped candied orange peel

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.

TRIPLE LEMON POUND CAKE



Triple Lemon Pound Cake image

This is my adaptation of my favorite classic pound cake recipe. This is not difficult to make, even though it's made from scratch, and it always gets rave reviews.

Provided by foraging4food

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 11

2 sticks butter, softened
½ cup vegetable oil
3 cups white sugar
5 eggs, at room temperature
3 ⅓ cups all-purpose flour, sifted twice
½ teaspoon baking powder
¼ teaspoon salt
1 cup milk
1 lemon, zested and juiced
2 teaspoons vanilla extract
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
  • Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
  • Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

Nutrition Facts : Calories 581.5 calories, Carbohydrate 78.8 g, Cholesterol 119.8 mg, Fat 27.4 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 11.9 g, Sodium 216.3 mg, Sugar 51.3 g

TRIPLE-CITRUS BUNDT CAKE



Triple-Citrus Bundt Cake image

The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 6h

Yield Serves 10 to 12

Number Of Ingredients 17

Vegetable-oil cooking spray
2 3/4 cups all-purpose flour, plus more for pan
2 lemons
1 large or 2 small oranges
1 1/2 cups superfine sugar
2 teaspoons baking powder
1 3/4 teaspoons coarse salt
3/4 cup creme fraiche
6 large eggs, room temperature
1 1/2 sticks unsalted butter, melted
1/3 cup fresh lemon juice (from 1 to 2 lemons)
3 tablespoons fresh orange juice
1/2 cup superfine sugar
1 cup sifted confectioners' sugar
2 to 3 tablespoons fresh lemon juice
Lightly sweetened whipped cream
Candied Lemon Zest (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
  • With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
  • Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
  • Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
  • Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
  • Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
  • Spoon whipped cream into center of cake; top with candied zest and serve.

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.

TRIPLE CITRUS BUNDT CAKE



Triple Citrus Bundt Cake image

Number Of Ingredients 15

1 zest of 1 lemon, finely grated
1 zest of 1 orange, finely grated
1 zest of 1 grapefruit, finely grated
2 cups sugar
4 eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup oil
2 cups flour
1 cup mixed citrus juice
0 Triple Citrus Glaze
2 teaspoons citrus zest, reserved from cake
1 cup powdered sugar
4 teaspoons mixed citrus juice
4 teaspoons oil

Steps:

  • Preheat oven to 350 degrees. Grease and flour a standard (12-cup) Bundt pan; set aside.
  • In a small bowl, combine lemon, orange and grapefruit zests. Reserve two teaspoons zest to use in the glaze. Add sugar to the remaining zest; mix until zest is incorporated and sugar is the texture of wet sand.
  • In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, combine the zested sugar and eggs, beating until creamy. Add baking powder, vanilla and oil. Beat until smooth.
  • Add half the flour, followed by the citrus juice, followed by the remainder of the flour. Beat until smooth.
  • Pour batter into prepared pan. Bake for about 45 minutes, until a tester inserted into the center comes out clean.
  • Allow cake to cool for 10-15 minutes before removing from pan. Set aside to cool completely before glazing.
  • Prepare the glaze: Combine all ingredients in a small bowl. Drizzle over cooled cake.

TRIPLE-CITRUS POUND CAKE



TRIPLE-CITRUS POUND CAKE image

Categories     Dessert

Yield 16 servings

Number Of Ingredients 33

1/2
cup milk
2
teaspoons finely shredded grapefruit peel
2
teaspoons finely shredded lime peel
2
teaspoons finely shredded orange peel
1
tablespoon grapefruit juice
1 1/2
cups sugar
1 1/4
cups butter, softened
3
eggs
1
teaspoon vanilla
2 1/4
cups all-purpose flour
3/4
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons butter, melted
1 - 2
tablespoons orange juice
3/4
cup powdered sugar
Finely shredded grapefruit peel, lime peel, and/or orange peel (optional)

Steps:

  • 1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. 2. In a small bowl combine milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice. Mix well. 3. In a large bowl combine sugar and the 1 1/4 cups butter. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. 4. In a medium bowl combine flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk mixture to butter mixture, beating just until moistened after each addition. 5. Spread batter into prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. (To serve today, omit Step 6 and continue as directed in Step 7.) 6. Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. 7. To serve, in a small bowl combine the 2 tablespoons melted butter and 1 tablespoon of the orange juice. Add powdered sugar; beat until smooth. If necessary, add enough of the remaining 1 tablespoon orange juice to make drizzling consistency. Drizzle over cake. If desired, sprinkle with additional grated peel.

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Total Time 1 hr


TRIPLE CITRUS BLACK PEPPER POUND CAKE RECIPE BY LAURA ...
Ingredients. Triple Citrus Black Pepper Pound Cake. Closely adapted from Cake Keeper Cakes, Lauren Chattman. 1 1/2 cups (165 g) cake flour. 3/4 t baking powder. 1 â 1 1/2 t freshly ground black pepper (I erred on lower side) 1/4 t salt. zest of one lemon. zest of one lime.
From cookeatshare.com
4/5 (1)


TRIPLE CITRUS POUND CAKE RECIPES
Recipes and Cooking; Triple-Citrus Pound Cake; Triple-Citrus Pound Cake. Rating: 3.5 stars. 66 Ratings. 5 star values: 26 ; 4 star values: 16 ; 3 star values: 13 ; 2 star values: 2 ; 1 star values: 9 ; Read Reviews ; Add Review; 66 Ratings ; 1 Review ; Grapefruit, lime, and orange are the tangy trio that star in this Triple-Citrus Pound Cake recipe. An OJ-infused glaze makes the orange pound ...
From tfrecipes.com


TRIPLE CITRUS POUND CAKE | BOB’S RED MILL | POUND CAKE ...
Mar 31, 2018 - At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended.
From pinterest.ca


TRIPLE-CITRUS POUND CAKE ~ 4 STAR BY 36 | CITRUS DESSERTS ...
Jan 7, 2014 - Making a gorgeous dessert for your next get-together is, well, a piece of cake. We've picked some stunning easy cake recipes for you to try, including decadent chocolate cakes to fruit-filled delights. With shortcut ingredients, simple methods, and fast prep times, we have plenty of simple, yet seemingly fancy cakes to try.
From pinterest.ca


TRIPLE CITRUS POUND CAKE RECIPE
Triple citrus pound cake recipe. Learn how to cook great Triple citrus pound cake . Crecipe.com deliver fine selection of quality Triple citrus pound cake recipes equipped with ratings, reviews and mixing tips. Get one of our Triple citrus pound cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Aunt Frances Citrus …
From crecipe.com


TRIPLE LEMON POUND CAKE RECIPE - ALL RECIPES
Directions Triple Lemon Pound Cake Directions. Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan. Beat butter in a bowl with an electric mixer until creamy. Add oil, beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one ...
From recipesfresher.com


TRIPLE CITRUS POUND CAKE | RECIPE | POUND CAKE RECIPES ...
May 2, 2017 - Triple Citrus Pound Cake. Fresh orange, lemon and lime brighten this cake. Sour cream provides richness. Delicious plain or as a base for other desserts.
From pinterest.com


TRIPLE-CITRUS POUND CAKE RECIPE
Triple-citrus pound cake recipe. Learn how to cook great Triple-citrus pound cake . Crecipe.com deliver fine selection of quality Triple-citrus pound cake recipes equipped with ratings, reviews and mixing tips. Get one of our Triple-citrus pound cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Triple-Citrus Pound Cake …
From crecipe.com


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