Golden Pound Cake

By JanetLynn198

Ingredients

• 1 1/2 cups + 2 tbsp unsalted butter, room temperature
• 3 cups sugar
• 6 eggs, room temperature
• 2 tsp vanilla extract
• 1 tsp grated orange zest
• 1 tsp grated lemon zest
• 3 cups cake flour
• 2 tbsp all-purpose flour
• 1/2 cup buttermilk
• 1/2 cup heavy cream
• 2 tbsp confectioners sugar
• 1 cup cranberry citrus glaze

Details

Servings 12

Preparation

Step 1

1. In a stand mixer fitted the the batter blade, cream the butter and the sugar for 8 mins on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium-low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.

2. Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 mins on medium-low speed.

3. Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325F and after 45 mins, carefully rotate the cake and continue to bake another 30-40 mins. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 mins. Run a sharp, thin knife around the edges of the pan and let rest for 10 mins more.

4. Meanwhile, in a small saucepan, over medium heat, add 2 cups cranberries (fresh or frozen) and 1/4 cup water. Cook until the cranberries start to pop, about 3 mins, then add the 1/2 cup sugar, 2 oranges, zested and juice and 1 lemon, zested and juiced and reduce the heat to low. Simmer until thickened, about 15 mins. Puree with a stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.

5. Invert the cake onto a parchment lined cooling rack. Dust with confectioners sugar, then slice and swerve with cranberry citrus glaze.