Monday, July 11, 2011

citrus-glazed pound cake

the goods:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 and 1/2 cups all-purpose flour, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon orange zest
1 tablespoon orange juice
1/2 teaspoon salt

1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon orange juice

Preheat oven to 350 degrees. Lightly butter and flour a loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest, lemon juice, orange zest, and orange juice. Then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.

Transfer batter to pan and bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, 1 hour. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before glazing.

Make glaze by whisking together confectioners' sugar with lemon juice and orange juice. Pour over cooled cake. Slice to serve.

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