Recipe: Sunny Citrus Poundcake
Ingredients
- 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
Instructions
- 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.
