Sunny Citrus Pound Cake
Cook Time: 1 hour 15 minutes
Prep Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 16
Category: Dessert
Description:
This Sunny Citrus Pound Cake is a refreshing and delightful dessert that makes the most of leftover plain yogurt, offering a light yet flavorful treat. The perfect balance of citrusy tang and rich buttery goodness, this cake is not overly sweet, making it an ideal choice for those who prefer a more subtle sweetness. Whether served plain or topped with a luscious lemon glaze, it’s sure to be a hit at any gathering. This cake is an excellent option for large groups or special occasions, and it pairs wonderfully with a cup of tea or coffee.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Salt | 3/4 tsp |
| Baking powder | 1/2 tsp |
| Baking soda | 1/2 tsp |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 2 1/4 cups |
| Eggs | 4 large |
| Orange zest | 1 tbsp |
| Lemon zest | 2 tbsp |
| Plain yogurt | 3/4 cup |
| Granulated sugar (for glaze) | 1/3 cup |
| Lemon juice (for glaze) | 1/3 cup |
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 341.2 kcal |
| Total Fat | 13.4 g |
| Saturated Fat | 8 g |
| Cholesterol | 84.9 mg |
| Sodium | 184.6 mg |
| Carbohydrates | 51.8 g |
| Fiber | 0.7 g |
| Sugar | 33.5 g |
| Protein | 4.6 g |
Instructions:
Cake:
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Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Set aside for later use.
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Cream the Butter and Sugar: In a large mixing bowl, combine the unsalted butter and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, approximately 3–4 minutes.
-
Add Eggs: Add the eggs one at a time, beating lightly after each addition until the mixture is smooth. After all the eggs are added, increase the mixer speed to high and beat until the batter is thick and creamy, about 5 minutes.
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Incorporate the Zests: Add both the orange and lemon zests to the batter, mixing until they are evenly distributed.
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Alternate Dry Ingredients and Yogurt: With the mixer on low speed, alternately add the dry ingredients and the plain yogurt, beginning and ending with the dry ingredients. Add the orange juice with the last addition of the dry ingredients. Mix until just blended.
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Prepare the Pan: Grease and flour a 10-inch Bundt pan or tube pan. Transfer the batter into the prepared pan, spreading it out evenly.
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Bake the Cake: Place the pan in the preheated oven and bake at 350°F (175°C) for 65 to 75 minutes. The cake is done when a toothpick inserted into the center comes out clean.
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Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully remove the cake from the pan and place it on a wire rack to cool completely.
Glaze:
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Make the Lemon Glaze: In a small saucepan, combine the granulated sugar and lemon juice. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved and the glaze is smooth.
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Glaze the Cake: Once the cake has cooled, use a toothpick, skewer, or fork to poke small holes all over the surface of the cake. This will allow the glaze to soak in. Brush the glaze generously over the cake, ensuring it seeps into the holes. Let the glaze soak in as the cake cools completely.
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Serve: Once the cake has cooled and the glaze has set, slice and serve. Enjoy your sunny citrus pound cake as-is or paired with a dollop of whipped cream or fresh fruit for an extra touch of indulgence.
This Sunny Citrus Pound Cake is not only a perfect way to use up leftover yogurt, but it’s also a delightful, citrus-infused dessert that will be loved by everyone. Whether enjoyed with a glaze or on its own, it promises to be a standout addition to your dessert table.
