Four Citrus Pound Cake
Four Citrus Pound Cake
Refreshing and moist, this pound cake recipe is a sure crowd-pleaser.
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35 min
Prep Time
02 hrs 50 min
Total Time
16
servings Ingredients
Cake
1 grapefruit
1 lemon
1 lime
1 orange
12 cup milk
1 tablespoon grapefruit juice
1 14 cups Land O Lakes® Butter, softened
1 12 cups sugar
3 tablespoons poppy seed
34 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
Glaze
2 tablespoons Land O Lakes® Butter, melted
1 tablespoon reserved grapefruit juice
34 cup powdered sugar
Grated grapefruit, lemon, lime and/or orange peel, if desired
How to make
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STEP 1
Heat oven to 350°F. Grease and flour 9- to 12-cup Bundt® pan or 10-inch angel food cake (tube) pan. Set aside.
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STEP 2
Grate zest from grapefruit, lemon, lime and orange. Place 2 teaspoons each grapefruit, lemon, lime and orange zest in small bowl; add milk and 1 tablespoon grapefruit juice. Mix well.
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STEP 3
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. (Mixture will appear curdled.)
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STEP 4
Stir together flour, poppy seed, baking powder, baking soda and salt in another small bowl. Gradually add flour mixture, alternately with milk mixture, beating at low speed just until moistened after each addition.
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STEP 5
Spread batter evenly into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Remove from pan. Cool completely.
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STEP 6
Combine 2 tablespoons melted butter and reserved 1 tablespoon grapefruit juice in small bowl. Add powdered sugar; stir until well mixed. (Add 1 to 2 tablespoons additional grapefruit juice, if necessary, to reach desired glazing consistency.) Drizzle over cooled cake. Sprinkle with grated zest, if desired.
340 Calories
18 Fat (g)
85 Cholesterol (mg)
270 Sodium (mg)
42 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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