Citrus Glazed Pound Cake

Last Friday was awesome for many reasons. Right now I am loving my weekends. Leaving work at 5:30 on Friday and literally having nothing to do is an amazing feeling. This Friday was even better because I immediately drove from work on my friend Molly’s house for an after work happy hour party.

Here is the thing about Molly’s parties: there is always a ton of delicious food (blackberry baked brie OMG) and delicious drinks and a fun mixture of people. I’m always looking for an excuse to combine butter and sugar so I gladly planned to bring a dessert. Molly didn’t ask me till Monday to bring dessert but obviously, I had it planned days in advance what I wanted to bring. For the occasion I decided to try a new recipe Citrus Glazed Pound Cake from Everyday Foods. I had never tried this recipe before but I knew it would be delicious because it called for the butter and sugar to be beaten together for 10 mins.

Ingredients:

  • 1 cup of unsalted butter warmed to room temperature
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs, room temperature
  • 1/2 teaspoon of course salt
  • 1 teaspoon lemon zest
  • Juice from 1/2 a lemon
  • 1 teaspoon of orange zest
  • Juice from 1/2 an orange (I used a Cara Cara orange from the FM because they are my fave)

For the glaze:

  • 1 cup confectioner’s sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice

Preheat you oven to 350 degrees. Lightly butter a loaf pan. Set aside.

In a large bowl using an electric mixer beat the butter and sugar for 10 mins until it is light and fluffy. Scrape down the edges of the bowl to make sure the butter and sugar are thoroughly combined.

Add the vanilla and then gradually add the eggs. Beat well and continue to scrape down the sides of the bowl to ensure that they are thoroughly combined.

Add lemon zest, orange zest, orange juice and lemon juice. Combine with a spatula.

With the mixer on low add the salt and then gradually add the flour beating until combined.

Pour the cake into the loaf pan and bake for 65 mins. Check that the cake is done (by inserting a toothpick into cake and seeing if any batter sticks). Let cool on wire rack for 1 hour.

Whisk together confectioner’s sugar, lemon juice and orange juice in a small bowl. Pour over the cooled cake and let set.

Clearly, I have issues with my glaze. After consulting my expert (and co-worker) I think my issue is that I add too much liquid. Either way, this cake was a big hit at the party! It was moist, citrus-ey, and I didn’t have any leftovers to take home with me. Pound cake is really easy to make. This one wasn’t too sweet and definitely had a summer twist to it. I will be making this again. This recipe is a keeper.

Oh, and it also pairs well with three blackberry mint juleps.

But, then again, what doesn’t pair well with a blackberry mint julep?

That’s what I thought.

Speaking of cocktails, check out my guest post on Two Boos Who Eat about fun summer cocktails!

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