LEMONADE CITRUS POUND CAKE

LEMONADE CITRUS POUND CAKE image

I had no idea how this cake was going to turn out, since I was creating it basically because I had some left over Lemonade Concentrate from another dish I had made earlier & didn't want to waste it. I started with ingredients in my basic POUND CAKE recipe, then had read in one of my vintage cookbooks how cornstarch was used...

Provided by Rose Mary Mogan

Categories Cakes

Time 1h55m

Number Of Ingredients 13

Ingredients

3 c White Lily all purpose flour
1 c corn starch
3 c granulated sugar
11/2 Tbsp baking powder
1 tsp kosher salt
3 stick butter, softened to room temperature
6 large eggs, room temperature
1/2 c buttermilk
1 c frozen lemonade concentrate, thawed
2 tsp pure lemon extract
5-6 dash(es) or drops of yellow food color, optional
2 medium whole navel oranges, pulverized in food processor
1 box lemon Jello or orange Jello as desired 3 ounces

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.