Citrus Pound Cake
By April 7, 2020
I found this recipe from Melissa Clark in The New York Times. It's a great recipe because you have the option of using olive oil, coconut oil, sunflower oil, melted butter, whatever you’ve got, and plain yogurt or buttermilk or sour cream, or whole milk and 1 tablespoon of lemon juice. I have tons of citrus growing in my backyard, so I decided to make it. I always make 3 little loaves instead of one big one and freeze one for later.
- Prep: 15 mins
- Cook: 45 mins
- Yields: Makes 1 loaf
Ingredients
zest of orange, lime or a lemon
Wet ingredients
½ cup liquid fat (olive oil, coconut oil, sunflower oil, melted butter, whatever you’ve got)
½ cup plain yogurt or buttermilk or sour cream (or whole milk and 1 tablespoon of lemon juice)
dash of vanilla or almond extract (or brandy)
¼ teaspoon grated nutmeg, optional
Dry ingredients
Directions
1Preheat oven to 350° F and grease and flour a loaf pan.
2Get out a big bowl, and the sugar and grated zest into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. This technique is supposed to infuse the citrus into the sugar. To be perfectly honest, I’m not sure it is more effective than just whisking, but it smells amazing.
3Add the wet ingredients to the bowl. Then whisk in the dry ingredients in the order listed above.
4Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
Recipe by Melissa Clark, The New York Times, April 3, 2020.
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