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Four Citrus Pound Cake




Source of Recipe


David


Recipe Introduction


Refreshing and moist, this cake is a sure crowd-pleaser.




List of Ingredients




Four Citrus Pound Cake from David

Preparation 35 min.
Baking 45 min.
Cooling 30 min.

Cake Ingredients:
1 grapefruit
1 lemon
1 lime
1 orange
1/2 cup milk
1 tablespoon grapefruit juice
1 1/4 cups Butter, softened*
1 1/2 cups sugar
3 eggs
2 1/4 cups All Purpose flour
3 tablespoons poppy seed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Glaze Ingredients:
2 tablespoons Butter, melted
1 tablespoon reserved grapefruit juice
3/4 cup powdered sugar
Grated grapefruit, lemon, lime and/or orange peel, if desired

`

Recipe



Instructions:

Heat oven to 350°F. Grease and flour 9 to 12-cup Bundt® pan or 10-inch angel
food cake (tube) pan. Set aside.
Grate peel from grapefruit, lemon, lime and orange. Place 2 teaspoons each
grapefruit, lemon, lime and orange peel in small bowl; add milk and 1
tablespoon grapefruit juice. Mix well.
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. (Mixture will appear curdled.)
Stir together flour, poppy seed, baking powder, baking soda and salt in
another small bowl. Reduce speed to low. Gradually add flour mixture,
alternately with milk mixture, beating just until moistened after each
addition.
Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until
toothpick inserted in center comes out clean. Cool pan on wire rack 10
minutes. Remove from pan. Cool completely.
Combine 2 tablespoons melted butter and reserved 1 tablespoon grapefruit
juice in small bowl. Add powdered sugar; stir until well mixed. (Add 1 to 2
tablespoons additional grapefruit juice, if necessary, to reach desired
glazing consistency.) Drizzle over cooled cake. Sprinkle with grated peel,
if desired.

Yield: 16 servings