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Wednesday, March 21, 2012

♥ Citrus Pound Cake ♥

•1 cup butter, softened
•2 cups sugar
•6 eggs
•2 teaspoons vanilla extract
•1 teaspoon grated lemon peel
•1 teaspoon grated orange peel
•3 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•1 cup (8 ounces) lemon yogurt

•1-1/2 cups confectioners' sugar
•2 to 3 tablespoons lemon juice
•2 tablespoons finely chopped candied lemon peel
•2 tablespoons finely chopped candied orange peel

•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 peel and orange peel. 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 near 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.
Serves 12.

~~Simple & Delicious April/May 2011~~

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