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Citrus Pound Cake

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Citrus Pound Cake

Citrus Pound Cake

amanda

Equipment

  • Stand Mixer, Measuring Cups (Set)

  • Digital Scale, Silicone Baking Mat

  • Parchment Paper Sheets

  • Springform Pan (9-inch)

  • Electric Citrus Juicer

  • Candy Thermometer

  • Oven Thermometer

  • Digital Kitchen Scale

  • Cake Lifter or Dough Sheeter

Ingredients

  • 2 cups sifted cake flour (not self-rising; sift before measuring)

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup granulated sugar

  • 1 tablespoon grated orange zest

  • 1 teaspoon grated lemon zest

  • 2 sticks (1/2 pound) unsalted butter, softened

  • 4 large eggs, at room temperature 30 minutes

  • 2 teaspoons fresh orange juice

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon pure vanilla extract

  • Garnish: confectioners sugar for dusting

Instructions

1

Instruction 1

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
2

Instruction 2

Sift together flour, baking powder, and salt.
3

Instruction 3

Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
4

Instruction 4

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
5

Instruction 5

Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
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