Best Lemon Orange Pound Cake Recipes

LEMON-AND-ORANGE-GLAZED POUND CAKE

Steps:

• MAKE THE GLAZE: Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice. Scrape the batter into the prepared pan and bake for about 1 hour and 45 minutes, until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely. In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving. Make Ahead The cake can be kept in an airtight container at room temperature for up to 3 days. Suggested Pairing Dry sparkling wines go well with citrusy desserts like this pound cake, because they intensify the vibrant flavors of the dish. Thibaut-Janisson winery in Virginia is a collaboration between two expert sparkling wine makers (one of whom continues to produce Champagne in France). Thibaut-Janisson creates one of the best wines in the state: the pretty, lemony NV Blanc de Chardonnay.

LEMON-AND-ORANGE-GLAZED POUND CAKE

Steps:

• Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
• In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice.
• Scrape the batter into the prepared pan and bake for about 1 hour and 45 minutes, until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely.
• In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.

LEMON AND ORANGE POUND CAKE

Steps:

• CAKE Preheat oven to 350 degrees. Put a pan of hot water in oven on rack below where the cake will be. Cream butter, add sugar and cream again. Add eggs, one at a time, mixing well after each addition. At lowest speed, add flour gradually. When all is added, turn to medium speed and beat for 10 minutes. Add 2 Tbsp. orange juice and both extracts. Pour mixture into a greased and floured Bundt pan. Bake at 350 degrees for about 1 hour. For the first 30 minutes of cooking, put a pan of water under the cake. Let cake cool in the pan on a rack for 20 minutes. Turn out and ice while still hot. ICING Sprinkle Cointreau over cake. Combine icing ingredients (except Cointreau), adding more sugar if needed for thickness. Spread icing over warm cake. Keep covered - wait a few hours to serve. *Aunt Chrisiti gave me this recipe; it's from her Junior League Cookbook. She said it is Uncle Bud's favorite cake.

LEMON ORANGE DRUNKEN POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 3-quart bundt pan.
• In a large bowl, with an electirc mixer on low speed, blend flour, sugar, salt and baking powder

LEMON-ORANGE POUND CAKE RECIPE

Steps:

• Prepare the Cake: Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan. Beat sugar, butter, and shortening in a large bowl with an electric mixer on medium speed until light and fluffy, 5 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, salt, and baking soda in a bowl. Alternately add flour mixture and buttermilk to butter mixture in 5 additions, beginning and ending with flour, beating until blended after each addition. Beat in vanilla and lemon extracts. Transfer batter to prepared pan; smooth top. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on rack, 30 to 40 minutes. Prepare the Vanilla Icing: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle icing over Cake, letting it drip down sides. Refrigerate 10 minutes to allow icing to set. Prepare the Lemon-Orange Icing: Whisk together powdered sugar, fresh lemon and orange juices, and yellow food coloring gel in a bowl until smooth. Drizzle Lemon-Orange Icing over Vanilla Icing, letting it drip down sides. Let stand until set, about 20 minutes. Garnish with thin lemon or orange slices, if desired.