Best Sunny D Triple Sec Pound Cake Recipes

CITRUS SUNSHINE POUND CAKE

Citrus Sunshine Pound Cake image

Provided by Dan Langan

Categories dessert

Time 2h30m

Yield One 10-inch Bundt cake (16 servings)

Number Of Ingredients 16

Ingredients

Nonstick baking spray with flour
2 sticks (16 tablespoons) unsalted butter, at room temperature
2 3/4 cups (550 grams) sugar
1 teaspoon fine salt
1/4 teaspoon baking powder
1 tablespoon vanilla extract
1/4 cup vegetable oil
Zest from 3 lemons
Zest from 3 oranges
6 large eggs, at room temperature
3 cups (360 grams) cake flour
3/4 cup heavy whipping cream, cold
1/4 cup buttermilk
1 lemon
2 to 3 oranges
1/3 cup sugar

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.

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

SUNNY D TRIPLE SEC POUND CAKE

Sunny D Triple Sec Pound Cake image

Sunny D and Orange Triple Sec make this pound cake extra-special. A delicious and different pound cake recipe baked in a bundt pan. And, let's not forget that wonderful glaze! My photo's

Provided by Diane Atherton @DeeDee2011

Categories Cakes

Number Of Ingredients 16

Ingredients

1 - betty crocker super moist yellow cake mix
1/2 cup(s) sunny d, i used tangy original
1/2 cup(s) oil, i used canola
1/2 teaspoon(s) salt
1 - 3.4-oz box of lemon jello instant pudding mix
1/2 cup(s) water
4 large eggs
1 tablespoon(s) orange flavored triple sec
1/2 cup(s) walnuts, chopped, optional
ORANGE GLAZE
1 stick(s) butter
1 cup(s) sugar
1/2 cup(s) sunny d, tangy original
1 teaspoon(s) orange extract
1 teaspoon(s) orange flavored triple sec
- a couple of drops of orange soft gel paste, optional for color

Steps:

Preheat oven to 350 degrees. Prepare a 12-cup bundt pan or tube pan. I used Baker's Joy to prepare pan.
Mix all ingredients together on a medium low speed for 2 minutes.
If desired, sprinkle 1/2 cup chopped walnuts in bottom of prepared pan, pour batter in and bake for 35 to 38 minutes at 350 degrees. Begin testing at 30 minutes with a cake tester or toothpick. If it comes out clean, cake is done.
Remove cake from over; prick top with a fork. Drizzle 1/2 of the glaze on cake.
Allow cake to cool for 10 to 15 minutes. Turn onto a plate that won't allow the glaze to run off. Prick cake with a fork and drizzle remaining glaze over cake. Allow cake to cool completely and set for several hours before serving. The glaze will soak into the cake..yum! NOTE: I would allow cake to sit over night to soak up the glaze.
GLAZE: In a sauce pan bring all ingredients to a slow boil and boil for 6 minutes.