Citrus pound cake
Votes: 2
Time: 4 hours.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 778, total fat 42 G., saturated fats 25 G., proteins 10 G., carbohydrates 92 G., fiber 1 G., cholesterol 249 mg, sodium 182 mg, sugar 58 G.
Calories 778, total fat 42 G., saturated fats 25 G., proteins 10 G., carbohydrates 92 G., fiber 1 G., cholesterol 249 mg, sodium 182 mg, sugar 58 G.
To brighten the flavor of this pound cake, add both lemon and orange zest to the batter. And for a festive look, bake it into a ring and dust it with powdered sugar. This beauty will be the center of attention at your tea party, and the leftovers can be used to make delicious toast or bread pudding the next day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g unsalted butter, room temperature, plus extra for greasing the pan
- 3.5 cups premium flour + extra for dusting the pan
- 0.5 tsp freshly grated nutmeg
- 0.5 tsp fine salt
- 1/4 cup light cream (10%), room temperature
- 1 tbsp vanilla extract
- 0.5 tsp almond extract
- 8 large eggs at room temperature
- 2 and 3/4 cups granulated sugar
- 2 tbsp finely grated orange zest
- 2 tsp finely grated lemon zest
- Powdered sugar, for dusting (optional)
- Special equipment: 12-cup round cake pan with a hole in the center
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Recipes with similar ingredients: premium flour, eggs, cream, cupcake, Orange zest, almond extract, nutmeg
Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Grease and flour the inside of a round cake pan.
- Sift the flour, nutmeg, and salt into a medium bowl. In a large liquid measuring cup or bowl, combine the cream, vanilla and almond extracts, and eggs.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- In a large bowl, beat the butter with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and gradually add the granulated sugar. Once all the sugar is incorporated, increase the mixer speed to medium and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Add the orange and lemon zest. Reduce the mixer speed to low, gradually beat in the flour mixture until fully incorporated, then slowly beat in the egg mixture. Stir the batter several times with a rubber spatula (it will be thick).
- Transfer the batter to the prepared cake pan and smooth the surface with a spatula. Bake until a toothpick inserted into the cake comes out clean and the surface springs back when lightly pressed, about 1.5 hours. Let cool in the pan on a wire rack for 10-15 minutes, then invert the cake onto a wire rack to cool completely. Dust the cake with powdered sugar, if using.
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