Triple-Citrus Pound Cake

By Leslie Blythe  ,   

September 11, 2017

I made this Triple-Citrus Pound Cake because we just moved to a new house that has huge orange and grapefruit trees in the backyard. It's a delicious and easy cake to make.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 16 Servings

Directions

1Preheat oven to 350° F.

2Grease and flour a bundt pan; set aside.

3In a small bowl combine milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice. Mix well.

4In a large bowl combine sugar and the 1¼ cups butter. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

5In a medium bowl combine flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk mixture to butter mixture, beating just until moistened after each addition.

6Spread batter into prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

Icing

1in a small bowl combine the 2 tablespoons melted butter and 1 tablespoon of the orange juice. Add powdered sugar; beat until smooth. If necessary, add enough of the remaining 1 tablespoon orange juice to make drizzling consistency. Drizzle over cake. If desired, sprinkle with additional grated peel.

Recipe from Better Homes and Gardens New Baking Book (Better Homes & Gardens), September 15, 1998

Ingredients

½ cup milk

2 teaspoons finely shredded grapefruit peel

2 teaspoons finely shredded lime peel

2 teaspoons finely shredded orange peel

1 tablespoon grapefruit juice

1½ cups sugar

1¼ cups butter, softened

3 eggs

1 teaspoon vanilla

2¼ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Icing

2 tablespoons butter, melted

1 - 2 tablespoons orange juice

¾ cup powdered sugar


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