Citrus Pound Cake by the Wife (Photos)

The wife (MHNBPF) decided I needed a great cake tonight and the great cake she decided I needed was Citrus Pound Cake. I helped by talking photos, sneaking batter out of the mixer bowl a time or two and by licking the mixer paddle clean. I also performed thorough organoleptic testing on the completed product for her.

Here is her recipe.

Citrus Pound Cake

You will need:

400 grams (3 cups) AP flour
1 1/2 sticks unsalted Butter at room temperature
1 1/2 sticks Margarine at room temperature (not shown). Used to produce a crispy crust on the finished cake.
3 cups sugar
5 eggs at room temperature
1 Tablespoon Vanilla
Zest of one orange
1/4 teaspoon of Orange Oil
1/4 teaspoon Lime Oil
1/4 teaspoon Lemon Oil
1 Tablespoon Triple Sec
3/4 cup Sprite



Cream the butter, margarine and sugar - the fats need to be at room temperature. Scrape down walls of the mixing bowl after creaming.



Add 3 cups of sugar to the fats.



and mix the sugar with the butter and margarine until smooth. Be certain to scrape down the walls of the mixing bowl after adding sugar.



Add the 5 eggs



Add eggs one at a time and mix each egg in to the fat/sugar mixture before adding the next egg. Be certain to scrape down the walls of the mixing bowl when mixing.



Continue mixing at medium speed to incorporate air into the mixture while measuring 400 grams of AP flour (3 cups).



Remove the zest from one orange (maybe a Tablespoon) and add to flour.



Measure 1 Tablespoon of Triple Sec and 1/4 teaspoon of Orange Oil, 1/4 teaspoon of Lime Oil and 1/4 teaspoon of Lemon Oil.



By this time the butter, margarine, sugar and egg mixture will have increased significantly in volume.



Measure 3/4 cup of Sprite



and add the sprite and flour in small portions to the creamed fat, alternating each until all of the liquid and solids have been added.







Be certain to scrape down the sides of the mixing bowl after adding the dry ingredients.



Add oils, Triple Sec and vanilla. Mix in well.



Remove as much batter from mixing paddle as possible, but leave a little on the paddle and hand to husband who will offer to take care of it for you.



Wipe inside of the bunt pan with butter and dust with flour to keep cake from sticking during baking process.

This "old looking" bunt pan was purchased in 1971, so it has every right to look old. I have no idea how many bunt cakes have been baked in it over the years.





Time to fill the bunt pan with batter, being careful to distribute it equally around pan.





Smooth the surface of the batter and "Whack" the pan bottom sharply on the counter to make certain the batter conforms to the pan.



Bake on center rack of a preheated 325 degree oven (because this pan is dark). If using a light pan, bake at 350 degrees. Bake until a pick comes out clean (this cake baked for one hour and 15 minutes).



After removing from oven, allow the pan to cool on a rack for 10 minutes, then loosen the edges with a sharp knife and turn the pound cake out on a rack to cool for 30 minutes.



These servings were glazed with Lemon Curd that had been diluted with fresh Orange Juice. Lemon curd contains eggs, so it is not suitable for glazing the entire cake. In this case, the glaze will be added as each slice is cut. The cake would also serve nicely with fresh berries or a sugar glaze.





Fork Views:





This cake has a nice, moist crumb, delightful citrus flavor and a wonderful crispy crust (the result of the butter and margarine blend).


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