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Sunday, May 31, 2015

Citrus-glazed Pound Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 15
  • 8 ounces butter, at room temperature
  • 1 grated orange, zest of
  • 1 grated lemon, zest of
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 large eggs
  • 1/2 lb greek yogurt or 1/2 lb sour cream
  • 1/2 cup orange juice
  • 1 lemon, juice of
  • 1/3 cup sugar
  • 2 tablespoons butter

Recipe

  • 1 preheat oven to 300f (this low temperature is correct).
  • 2 butter and flour a bundt pan.
  • 3 cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
  • 4 add baking powder and salt.
  • 5 add flour, alternately with eggs and yoghurt.
  • 6 combine well, scraping down sides and bottom of bowl with rubber spatula.
  • 7 batter will be very thick.
  • 8 empty batter into prepared bundt pan.
  • 9 bake until done, approximately 1 hour and 15 minutes.
  • 10 remove and let stand on rack for 10 minutes.
  • 11 heat together glaze ingredients until butter melts and sugar dissolves.
  • 12 pour over cake.
  • 13 let stand 30 minutes longer before removing from pan.
  • 14 cool completely.

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