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Citrus-Glazed Pound Cake

Recipe photo courtesy of Con Poulos

This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.

Source: Everyday Food, May 2011
Total Time Prep Servings

Ingredients

For the cake

For the glaze

Directions

Cook's Notes

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

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21
  • supriya23242
    11 JUL, 2015
    I just saw your Citrus pound cake recipe. Want to try it, but a a little skeptical as there is no rising agent like baking powder or baking soda. Is it a mistake or the recipe does not call for it?
    Reply
  • Kektklik
    26 AUG, 2011
    @carolestonick: Compare with the "Perfect Pound Cake" recipe.
    Reply
  • carolestonick
    7 AUG, 2011
    I would like to make this cake - but it doesn't say how many eggs to use.
    Reply

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