Best Citrus Sunshine Pound Cake Recipes

SUNSHINE LEMON POUND CAKE

Sunshine Lemon Pound Cake image

Easy lemon pound/bundt cake. This is the cake portion of the McCormick lemon sunshine cake. Theirs calls for a sugar glaze in & on the cake - we found it better without anything on it. What I can say is that this is EASY, very inexpensive, and great in flavor. It's 1 bowl -- no mixing this & mixing that -- simple but BIG result. I make this all the time; to tell you how quick & easy - I made one last nite starting at 6:30 pm and my DH enjoyed a nice slice at 8:30 pm!

Provided by Trixie735

Categories Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
3/4 cup orange juice
3/4 cup vegetable oil (or canola)
2 teaspoons lemon extract

Steps:

Preheat oven to 325; generously spray a 12-cup bundt pan with cooking spray/baking spray; set aside.
Mix all ingredients in large bowl.
Beat with electric mixer on medium speed for 3 minutes.
Pour into prepared pan.
Bake 40-50 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let sit at least 30 minutes.
Invert onto serving plate.
Can be sliced warm but also cools very quickly.

SUNNY CITRUS POUND CAKE

Sunny Citrus Pound Cake image

This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.

Provided by Irmgard

Categories Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 eggs
1 tablespoon grated orange zest
2 teaspoons grated lemons, zest of
3/4 cup plain yogurt
1/3 cup orange juice
1/3 cup granulated sugar
1/4 cup lemon juice

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.

Nutrition Facts : Calories 341.2, Fat 13.4, SaturatedFat 8, Cholesterol 84.9, Sodium 184.6, Carbohydrate 51.8, Fiber 0.7, Sugar 33.5, Protein 4.6

MEMAW'S LEMON SUNSHINE CAKE

Memaw's Lemon Sunshine Cake image

This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!

Provided by ACYGAN

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
½ cup white sugar
4 eggs
1 cup peach nectar
½ cup vegetable oil
2 cups sifted confectioners' sugar
¼ cup peach nectar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
Pour batter into prepared cake pan.
Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Nutrition Facts : Calories 445.1 calories, Carbohydrate 72.3 g, Cholesterol 73.1 mg, Fat 16 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 442.5 mg, Sugar 51.1 g

CITRUS POUND CAKE

Citrus Pound Cake image

Use both orange and lemon zest to brighten the flavor of this pound cake.

Provided by Food Network Kitchen

Time 4h

Yield 8-10

Number Of Ingredients 12

Ingredients

4 sticks (1 pound) unsalted butter, at room temperature, plus more for buttering the pan
3 1/2 cups all-purpose flour, plus more for dusting the pan
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/4 cup half-and-half, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
8 large eggs, at room temperature
2 3/4 cups granulated sugar
2 tablespoons finely grated orange zest
2 teaspoons finely grated lemon zest
Confectioners' sugar, for dusting (optional)

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

Citrus Pound Cake image

Provided by Ruth Cousineau

Categories Cake Mixer Egg Dessert Bake Lemon Orange Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Garnish: confectioners sugar for dusting

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.