If you're craving a cake that's rich, buttery, and bursting with citrus flavor, look no further than this Citrus Glazed Butter Pound Cake. It's perfect for any occasion and brings a fresh twist to the classic pound cake, making it a must-try recipe for lemon and orange lovers alike.
Butter is the backbone of this cake, lending it a rich, creamy texture. It’s important for the butter to be unsalted so you can control the salt content precisely. Sugar sweetens the cake and helps create a light crumb when creamed with butter. Fresh eggs add structure and richness, and using large ones ensures consistency in texture. All-purpose flour provides the necessary structure, while a small amount of baking powder gives the cake its lift. A pinch of salt balances the sweetness and enhances flavors. Whole milk adds moisture and helps bind the ingredients together. The addition of fresh orange juice and lemon juice introduces bright citrus notes, which are intensified by the zest of lemon and zest of orange. A touch of vanilla extract rounds out the flavor profile.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also shines as a standalone treat with a hot cup of tea or a refreshing iced lemonade.
Start by preheating your oven to 325°F (165°C)—a low temperature for a slow and even bake. Grab a 9x5 inch loaf pan and give it a good greasing to ensure your cake releases easily later.
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3 to 5 minutes of beating. It’s a crucial step for incorporating air into your cake.
Add in the eggs one by one, beating well after each addition. This method ensures that the eggs are fully incorporated, preventing any curdling and helping the batter stay smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.
Slowly add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture. This technique helps maintain the cake's structure while keeping it tender.
Stir in the orange juice, lemon juice, vanilla extract, and both zests until they're well incorporated into the batter. The citrus zests are where most of the flavor comes from, so make sure they’re mixed in thoroughly.
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. This helps the cake bake evenly.
Bake the cake for 60-70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
While the cake is cooling, whisk together powdered sugar with orange and lemon juice to make the glaze. Drizzle it over the cool cake, letting it drip down the sides for a pretty finish.
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