Posts
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| (Aren't lemons so enticing?! all of that COLOR!) |
Citrus pound cake was another in my notebook since 2006...and this is a new favorite! We've been snacking on it like crazy...Atticus has even been begging for it after each meal.
I ended up not making the syrup, so if you try it, you'll have to let me know how it is!..I served it with fresh raspberries (they were on sale for $1ea this week!) and some chocolate mousse..YUM!
I caught some great pics while making this as I had to 'zest' a lemon...so Atticus got to partake in the lemon meat...he has such a love-hate relationship with lemons...totally cracks me up!
Enjoy!
(I'm having copy & paste problems... total user error...so forgive the 'funkiness' of the layout of this post *wink*)
Citrus Pound Cake With Cranberry Syrup
Ingredients
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 sticks unsalted butter, at room temperature, plus more for the pan
- 2 1/4 cups granulated sugar
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 cups fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 2 tablespoons orange liqueur (optional)
Directions
- Heat oven to 325° F. Butter a 9-by-5-inch loaf pan.
- In a small bowl, whisk together the eggs, vanilla, and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes.
- Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate.
- In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 minutes. Reduce heat to medium-low and simmer for 5 minutes. Strain the syrup into a bowl and stir in the liqueur (if using). Slice the cake and serve with the warm syrup.
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| Boring picture, I know...I was too busy eating it once it was all 'dressed up'! |
