7. Lemon-and-orange glazed pound cake
Definitely citrus fruits rather remind us of hot summer and maybe because of it you should try it. It is super easy, delicious and fragrant.
- Cuisine: American;
- Category: Desserts;
- Serves: 6-8;
- Prep Time:15 min;
- Cook time:1 hr 15 min;
- Nutrition Per Serving: 252;
Ingredients:
Cake:
- 2 sticks of unsalted butter, softened
- 3 1/3 cups of sugar
- 1 teaspoon of salt
- 10 large eggs, at room temperature
- 4 cups of flour
- 1 cup of heavy cream, at room temperature
- 1 1/2 teaspoons of pure vanilla extract
- 1 1/2 teaspoons of grated lemon zest
- 1 tablespoon of freshly squeezed lemon juice
- 1 tablespoon of grated orange zest
- 1/4 cup of freshly squeezed orange juice
Glaze:
- 2 cups of confectioners’ sugar
- 1 teaspoon of finely grated lemon zest
- 1 tablespoon of freshly squeezed lemon juice
- 1 1/2 teaspoons of grated orange zest
- 2 tablespoons of freshly squeezed orange juice
Directions:
Preheat the oven to 300°F and butter and flour the 10-inch Bundt pan.
Now let`s get down to the cake. Take a bowl and beat the butter and sugar with mixer until sugar dissolves. Add the eggs one by one, beat and add flour and cream. Then goes vanilla, lemon and orange zest and juice.
Pour the batter into the buttered pan and place in the oven for about 2 hours until the top gets slightly brown. Let the cake cool a little, then put it out of the pan and let it cool completely.
While the cake gets cool, let`s prepare the glaze. Mix all the ingredient needed in a bowl and beat until smooth. Make deep holes all round the top of the cake and glaze it thickly in several layers. Let the glaze set and serve.
