If you're looking for a cake that's bursting with bright, zesty flavors, this Citrus-Infused Pound Cake is your answer. It's perfect for any season, bringing a sunny vibe to your table with its refreshing blend of lemon and orange.
The backbone of any good pound cake, butter, gives this cake its rich flavor and moist texture. Softening it beforehand ensures smooth blending. Granulated sugar sweetens the cake and helps create a tender crumb. Our rising agents, baking powder and salt, work together to give the cake a slight lift and balance the sweetness. The quartet of eggs provides structure and richness. Vanilla extract adds a subtle, warming aroma that complements the citrus notes.
Flour forms the cake's structure, and alternating it with milk during mixing ensures a smooth batter. The zest and juice of lemon and orange are the stars, infusing the cake with bright, sunny flavors. Finally, a dusting of powdered sugar creates a sweet finish.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a special touch, serve with a berry compote or fresh fruit slices. It's also delightful with a cup of Earl Grey tea, which complements the citrus flavors perfectly.
First, preheat your oven to 350°F (175°C) and make sure your loaf pan is well-greased. A bit of butter or a non-stick spray will do the trick. In a large mixing bowl, cream the softened butter and sugar together. You'll want the mixture to turn light and fluffy, which usually takes a few minutes with an electric mixer.
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla, lemon zest, orange zest, lemon juice, and orange juice. The aroma at this point is heavenly! In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to your wet mixture, alternating with the milk. Start and finish with the flour mixture, and mix just until everything is incorporated.
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Bake it in your preheated oven for 60-70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to finish cooling completely.
Once cooled, a light dusting of powdered sugar over the top gives it that perfect finish. Now you're ready to slice and serve!
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