Citrus-Glazed Pound Cake

By beltranm

This loaf gets its lift from the thorough beating of the butter and sugar (a full eight minutes) and eggs, instead of leavenings such as baking powder or baking soda.

Ingredients

• For the cake
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest plus 2 teaspoons lemon juice
• 1 teaspoon orange zest plus 1 tablespoon orange juice
• 1/2 teaspoon coarse salt
• For the glaze
• 1 cup confectioners' sugar
• 1 tablespoon lemon juice
• 1 tablespoon orange juice

Details

Servings 8
Preparation time 10mins
Cooking time 85mins
Adapted from marthastewart.com

Preparation

Step 1

1.
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.

2.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.

3.
Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.

Cook's Note

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.