Four Citrus Pound Cake
Refreshing and moist, this pound cake recipe is a sure crowd-pleaser.
1/2 cup milk
1 tablespoon grapefruit juice
1 1/2 cups sugar
2 1/2 cups cake flour*
3 tablespoons poppy seed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon reserved grapefruit juice
3/4 cup powdered sugar
Grated grapefruit, lemon, lime and/or orange peel, if desired
Heat oven to 350°F. Grease and flour 9 to 12-cup Bundt® pan or 10-inch angel food cake (tube) pan. Set aside.
Grate peel from grapefruit, lemon, lime and orange. Place 2 teaspoons each grapefruit, lemon, lime and orange peel in small bowl; add milk and 1 tablespoon grapefruit juice. Mix well.
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.)
Stir together flour, poppy seed, baking powder, baking soda and salt in another small bowl. Reduce speed to low. Gradually add flour mixture, alternately with milk mixture, beating just until moistened after each addition.
Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Remove from pan. Cool completely.
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 peel, if desired.
**Substitute 2 1/4 cups all-purpose flour.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #11035©1999Land O'Lakes, Inc.