Best Citrus Glazed Pound Cake Recipes

Citrus-Glazed Pound Cake image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 2 teaspoons lemon juice
1 teaspoon orange zest plus 1 tablespoon orange juice
5 large eggs
1/2 teaspoon coarse salt
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon orange juice

Steps:

Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Nutrition Facts : Calories 491 g, Fat 26 g, Fiber 1 g, Protein 7 g

Lemon Glazed Citrus Yogurt Pound Cake image

Number Of Ingredients 14

1 stick unsalted butter softened, plus more for greasing
2 cups cake flour plus more for dusting
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup grapefruit juice
1/2 cup plain whole milk yogurt
1 cup granulated sugar
2 pieces large eggs
1 teaspoons fine grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons granulated sugar
1/2 cup confectioners sugar
2 tablespoons unsalted butter softened

Steps:

Preheat oven 350. Butter and flour 9 1/2 by 5 inch glass loaf pan. In a medium bowl, whisk 2 cups of flour with baking powder, baking soda and salt. In a small bowl whisk grapefruit juice and yogurt. In a medium bowl using a hand mixer 1 beat stick of butter with granulated sugar at medium high speed until fluffy. Beat in the eggs and lemon zest. Beat in the dry and wet ingredients in 3 alternating additions; scrape down bowl. Scrape batter in prepared pan and bake for 50 minutes. Until top is golden and a cake tester in the middle comes out with moist crumbs. Tent cake with foil halfway through baking to slow browning. Transfer to rack to cool 20 minutes. Unmold let cool. Microwave lemon juice and granulated sugar at high power for 20 seconds until sugar is dissolved. Transfer 2 TBLS of lemon syrup to bowl and whisk in confectioners sugar and butter. Using a pastry brush brush lemon syrup all over cake. Allow syrup to seep in for 10 minutes. Spread sugar glaze over the cake and let stand until completely dry about 30 minutes.

Citrus-Glazed Pound Cake image

Provided by evelynathens

Categories Dessert

Time 1h35m

Yield 15-18 serving(s)

Number Of Ingredients 14

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

Steps:

Preheat oven to 300F (this low temperature is correct).
Butter and flour a bundt pan.
Cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
Add baking powder and salt.
Add flour, alternately with eggs and yoghurt.
Combine well, scraping down sides and bottom of bowl with rubber spatula.
Batter will be very thick.
Empty batter into prepared Bundt pan.
Bake until done, approximately 1 hour and 15 minutes.
Remove and let stand on rack for 10 minutes.
Heat together glaze ingredients until butter melts and sugar dissolves.
Pour over cake.
Let stand 30 minutes longer before removing from pan.
Cool completely.