Food & Drink

Citrus pound cake

1-1/2 cups (3 sticks) butter

1 (8-ounce) package cream cheese

3 cups sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract

2 teaspoons finely grated

lemon zest

1 teaspoon finely grated

tangerine or orange zest

Glaze:

1 cup confectioners sugar

2 tablespoons lemon juice

1 tablespoon tangerine

or orange juice

1 teaspoon finely grated

tangerine or orange zest

Makes 20 servings.

Cut butter and cream cheese into small cubes; allow to soften at room temperature 10 minutes. Thoroughly grease a 10-inch tube pan. Heat oven to 325 degrees.

Beat butter and cream cheese with electric mixer until blended and creamy. Gradually add sugar, beating until light and fluffy, 3 to 5 minutes. (Rub a small bit of batter between your fingers; you should not feel any sugar grains.) Beat in eggs one at a time. Add flour, stirring just until incorporated. Stir in vanilla and zests.

Pour batter into prepared pan and bake 1 hour and 45 minutes, until cake tests done. Cool 10 minutes on wire rack before removing from pan to cool completely.

To make glaze, whisk together all ingredients and drizzle over cake.

Nutritional information per serving: 393 calories (44 percent from fat), 19.4 g fat (11.7 g saturated, 5.3 g monounsaturated), 112.5 mg cholesterol, 4.8 g protein, 51 g carbohydrates, 0.5 g fiber, 153.1 mg sodium.

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