Lemon Orange Pound Cake Recipe – Learn with Experts:- This Lemon Orange Pound Cake is a mouthwatering dessert that provides you with the opportunity to satiate your demands for the lovely blend of citrus flavours. Do not miss out on this opportunity! As a result of its luxurious and aromatic qualities, this cake is an excellent choice for any event.
Lemon Orange Pound Cake Recipe – Learn with Experts
Its flavour is guaranteed to make your day more enjoyable with its invigorating flavour. It is without a doubt that this recipe will become a favourite in your kitchen, regardless of whether you are preparing it for a brunch that you are hosting or you simply have a hankering for something sweet. This is because this recipe requires very little effort on your part.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup sour cream
- Zest of 1 lemon
- Zest of 1 orange
- Juice of 1 lemon
- Juice of 1 orange
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Also see : Homemade Pineapple Upside Down Cake Recipe – Learn like a Pro
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). A 9×5-inch loaf pan should be greased and floured. Flour, baking powder, and salt should be mixed together in a bowl of medium size using a whisk. Put aside for later. Butter that has been softened and sugar should be creamed together in a large mixing bowl until the mixture is frothy and light.
One egg at a time, beating thoroughly after each addition, add the eggs to the mixture. To ensure that all of the ingredients are thoroughly blended, mix in the sour cream, lemon zest, orange zest, lemon juice, orange juice, and vanilla essence. Add the dry ingredients to the wet ingredients in a slow and steady manner, mixing until they are almost completely combined.
Take care not to over mix the items. With a spatula, smooth the top of the batter after it has been poured into the loaf pan that has been prepared. For fifty to sixty minutes, or until a toothpick inserted into the centre of the cake comes out clean, bake the cake in an oven that has been preheated.
After the cake has been allowed to cool for ten minutes in the pan, it should be transferred to a wire rack to finish cooling completely before being sliced and served.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Total Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 90 mg
- Sodium: 120 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 1 g
- Sugars: 20 g
- Protein: 4 g
Tips
It is possible to increase the amount of lemon and orange zest that is used in the recipe in order to achieve a more robust citrus flavour. Ensure that your butter has been allowed to reach room temperature so that it may be mixed more easily.
If you would want your pound cake to have a glaze, you can make a glaze by combining powdered sugar with lemon and orange juice and then drizzling it over the cake when it has cooled. A container that is airtight can be used to store any leftovers for up to three days at room temperature, or it can be stored in the refrigerator for up to seven days.
FAQ
Q.1) Can I use Greek yogurt instead of sour cream?
To answer your question, yes, you may use Greek yogurt in place of sour cream in this recipe that calls for sour cream. It is possible that the texture and flavour could be slightly different, but the end result will still be a great pound cake.
Q.2) Can I freeze this pound cake?
This pound cake can be frozen for up to three months, thus the answer is yes. Before placing it in the freezer, make sure it is secured with plastic wrap and aluminum foil. Before serving, allow the food to defrost in the refrigerator overnight.
Q.3) Can I use bottled lemon and orange juice instead of fresh?
It is recommended that you use fresh juice for the best flavor, but if you are unable to get fresh juice, you can use bottled lemon and orange juice as an alternative. Make sure that you use juice that is completely unadulterated and free of any added sugar or preservatives.
