Best Citrus Pound Cake Recipes

TOASTED POUND CAKE WITH CITRUS CREAM

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
• For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
• To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

CITRUS POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

CITRUS-GLAZED POUND CAKE

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.)

CITRUS SUNSHINE POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
• Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
• Bake the cake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven.
• Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
• When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.

CITRUS POUND CAKE

Steps:

• Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
• Sift together flour, baking powder, and salt.
• Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
• Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
• Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
• Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
• For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.

CITRUS POUND CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
• Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
• Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
• Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
• Dust the cake with confectioners? sugar if using.

CITRUS POUND CAKE WITH ORANGE GLAZE

Steps:

• 1. Add cake mix, pudding mix, oil, water, and eggs to a large mixing bowl or stand up mixer.
• 2. Using the paddle attachment mix on low until combined. Then mix for 4 minutes.
• 3. Grease a Bundt pan with shortening then flour the pan, being careful to shake out the remainder of the flour. I use plain sugar to flour my pans and the cakes pop out great.
• 4. Next, scrape cake batter from mixing bowl into the bundt pan. Smooth out the top and bake at 350 degrees for 33-36 minutes.
• 5. My oven runs cold so check your oven at 25-30 minutes. A toothpick should come out clean.
• 6. Cool the cake for 10 minutes then turn it out onto a cake plate.
• 7. After the cake has cooled prepare the icing. Mix the powdered sugar, orange juice concentrate, and vanilla to make a nice orange drizzle.
• 8. Drizzle cake with orange icing. Let the icing set completely before serving. Don't serve this cake without this icing, it just makes this cake all the more enticing and delicious!

POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY

Steps:

• Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
• Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
• Sift the self-rising flour and salt into a large bowl.
• Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
• Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
• Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
• Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
• Pour the glaze over the cooled cake, then slice and serve.
• Enjoy!

LEMON GLAZED CITRUS YOGURT POUND CAKE

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.

SUNNY CITRUS POUND CAKE

Steps:

• Cake: Combine the flour, salt, baking powder and baking soda; set aside.
• Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
• Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
• Add the zests.
• Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
• Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
• Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
• Cool for 10 minutes in the pan, then remove to a wire rack.
• Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
• Poke holes in the cake with a toothpick, skewer or fork.
• Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.

CITRUS-GLAZED POUND CAKE

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.

LEMONADE CITRUS POUND CAKE

Steps:

• 1. Sift the flour, baking powder, salt and corn starch together in a medium bowl and set aside till needed. Preheat oven to 325 degrees F, prep cake pans by spraying with bakers joy or non-stick cooking spray, if using cooking spray, spray pans heavily then set aside till needed. This is the DIMENSIONS CAKE PAN by NORDIC WARE, it has an 11 cup capacity.
• 2. Cream softened butter in mixer till creamy.
• 3. Gradually add in the sugar & lemon gelatin, and beat until blended together and mixture is smooth and no visible granules remain, about 10 minutes.
• 4. Add the eggs to butter mixture one at a time, beating well after each has been added.
• 5. While butter mixture is beating, cut the 2 oranges into eights, and add to a food processor and process until mixture looks pulverized, similar to this picture.
• 6. Measure out lemonade concentrate and buttermilk and set aside till needed.
• 7. Once butter mixture is creamy and smooth, gradually add in the sifted flour about 1/3 of flour at a time, and alternate with the lemonade and buttermilk. Beating well before adding more flour. May need to scrape down the sides of bowl during mixing process.
• 8. Now add in the pulverized oranges along with lemon extract and yellow food color if desired, and beat just until blended into cake batter. I had 1 cup of pureed oranges.
• 9. Divide cake batter evenly between the 2 prepared cake pans or you may use a larger 16 cup capacity cake pan, make sure there is at least 2 inches left in pan to allow for cake to rise during baking. Bake in preheated 325 degree F. oven for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. If using a larger 16 cup capacity cake pan may require additional time about 1 1/2 hours.
• 10. This is the Blossoms Cake Pan which has a 10 cup capacity. NOTE: SINCE POSTING THE ORIGINAL RECIPE, I FOUND THAT THE CAKE BATTER FOR THIS RECIPE FILLS MORE THAN A 16 CUP CAPACITY PAN, USE A SMALL LOAF PAN OR A SMALLER ROUND TUBE PAN FOR THE REMAINING BATTER. REMEMBER TO LEAVE 2 inch SPACE from top of pan TO ALLOW CAKE TO RISE.
• 11. Try to wait until cake has cooled completely before cutting if you can wait that long. Add a glaze if desired but we enjoyed eating it plain.
• 12. This is what the Blossom Lemonade Citrus Pound Cake looked like that I shared with the neighbor.
• 13. TO MAKE THIS GLAZE RECIPE: Add 2 cups powdered sugar, 1/2 stick softened butter, 3 tablespoons heavy whipping cream or evaporated milk, 1 teaspoon lemon extract, 1/4-1/3 cup thawed lemonade concentrate, and the zest of a whole orange in a medium size bowl and beat till blended together. Add more liquid for a thinner consistency or more confectioners sugar for a thicker consistency. Then drizzle over cake in desired manner, over entire cake or just drizzled on top and sides.

CITRUS ALMOND POUND CAKE

Steps:

• Time: About 1 1/2 hours, plus 30 minutes' resting 1. Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat. 2. Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth. 3. Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly. 4. Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

TRIPLE-CITRUS POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. 2. In a small bowl combine milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice. Mix well. 3. In a large bowl combine sugar and the 1 1/4 cups butter. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. 4. In a medium bowl combine flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk mixture to butter mixture, beating just until moistened after each addition. 5. Spread batter into prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. (To serve today, omit Step 6 and continue as directed in Step 7.) 6. Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. 7. To serve, in a small bowl combine the 2 tablespoons melted butter and 1 tablespoon of the orange juice. Add powdered sugar; beat until smooth. If necessary, add enough of the remaining 1 tablespoon orange juice to make drizzling consistency. Drizzle over cake. If desired, sprinkle with additional grated peel.

TRIPLE-CITRUS POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.
• In a small bowl combine milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice. Mix well.
• In a large bowl combine sugar and the 1 1/4 cups butter. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
• In a medium bowl combine flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk mixture to butter mixture, beating just until moistened after each addition.
• Spread batter into prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. (To serve today, omit Step 6 and continue as directed in Step 7.)
• Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• To serve, in a small bowl combine the 2 tablespoons melted butter and 1 tablespoon of the orange juice. Add powdered sugar; beat until smooth. If necessary, add enough of the remaining 1 tablespoon orange juice to make drizzling consistency. Drizzle over cake. If desired, sprinkle with additional grated peel.

CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• FOR CAKE:
• Preheat oven to 350 F, and prepare 2 8or9 inch cake pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
• Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
• FOR THE FROSTING:
• In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups

RO Z'S CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
• Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
• For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.