Sunny Citrus Pound Cake
Brighten your baking repertoire with this Sunny Citrus Pound Cake, a decadent loaf infused with zesty orange and lemon flavors that deliver irresistible sunshine in every bite. Perfectly moist and buttery, this pound cake gets its vibrant twist from fresh citrus zest and juice, creating a refreshing balance of sweetness and tang. Topped with a silky citrus glaze, it’s an eye-catching centerpiece for brunches, tea time, or any occasion that calls for a burst of flavor. Easy to prepare with classic pantry staples, this crowd-pleaser bakes to golden perfection in under an hour. Slice into this citrus delight and savor the harmonious blend of orange and lemon in a stunningly simple dessert!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 350 grams granulated sugar
- 4 units large eggs
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 120 milliliters buttermilk
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 120 grams powdered sugar
- 2 tablespoons orange juice (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined; do not overmix.
Stir in the orange zest, lemon zest, vanilla extract, orange juice, and lemon juice until evenly incorporated.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the cake with aluminum foil around the 40-minute mark.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, orange juice, and lemon juice until smooth and pourable.
Once the cake is completely cool, drizzle the citrus glaze evenly over the top. Let the glaze set for 15-20 minutes before slicing.
Slice the cake and serve. Enjoy the bright and refreshing citrus flavors in every bite!
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 9.6 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 299 mg | 23% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
