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B2 — THE OBSERVER & BAKER CITY HERALD
TUESDAY, FEBRUARY 8, 2022
Will the sun to shine with a lemon-orange pound cake
By GRETCHEN McKAY
Pittsburgh Post-Gazette
We’re only one good
snowstorm into February,
and already I’m tired of
winter.
If there’s one bright spot
this time of year, it’s that
winter is the peak of the
citrus season and oranges,
grapefruit and lemons are
in ample supply.
With their bright,
cheerful colors and sweet-
tart ﬂ avors, winter citrus
oﬀ ers a taste of sunshine
that jazzes up just about
any recipe while adding a
daily dose of vitamin C.
This moist and buttery
pound cake is perfumed
with lemon and orange and
has an easy orange glaze
for a sugary ﬁ nish. It’s per-
fect with a cup of afternoon
tea or topped with a scoop
of vanilla ice cream for a
decadent dessert.
The original recipe
divided the batter between
two loaf pans, but I used
a single 9-by-5-inch pan.
Also, because I didn’t have
buttermilk on hand, I used
this hack: Add 1 tablespoon
of fresh lemon juice to 1
cup of milk to curdle it.
My family gobbled this
tasty pound cake up in no
time ﬂ at, but it also can be
kept at room temperature
tightly wrapped in plastic
for up to three days, and
it will store beautifully
in the freezer for up to
three months.
GLAZED
LEMON-
ORANGE
POUND CAKE
For cake
2 sticks unsalted butter, at
room temperature
2 cups granulated sugar
4 extra-large eggs at
room temperature
Zest from 3 lemons
Zest from 3 oranges
3 cups all-purpose ﬂ our
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed
orange juice
3/4 cup buttermilk at
room temperature
1 teaspoon lemon extract
For glaze
1 1/2 cups confectioners’ sugar
Juice and zest of 1 orange
Zest from 1 lemon
Preheat oven to 350 degrees.
Grease a 9-by-5-inch loaf pan with
butter or cooking spray.
In the bowl of a stand mixer,
cream butter and 2 cups of gran-
ulated sugar until light and ﬂ uﬀ y,
about 4-5 minutes. Beat in eggs
and orange and lemon zest.
In a large bowl, whisk together
ﬂ our, baking powder, baking
soda and salt. In another bowl,
combine orange juice, buttermilk
and lemon extract. Add ﬂ our and
buttermilk mixtures alternately
to the batter. Pour batter into the
loaf pan, and lightly rap on the
counter a few times to make sure
it’s settled and smooth on top.
Bake for 45 minutes, or until cake
tester comes out clean.
Take cake out of the oven and
make the glaze. In small bowl,
whisk together confectioners’ sug-
ar and orange juice until it reaches
the desired consistency to spread
and drip slightly. (Add more juice
if it’s too thick or more sugar if it’s
too thin.)
When cake is almost cool,
drizzle glaze on top and down
sides, then sprinkle with orange
and lemon zest.
Makes 1 pound cake.
— Adapted from wornslapout.
com
Gretchen McKay/Pittsburgh Post-Gazette-TNS
Buttermilk pound cake with hints of lemon and orange is the perfect way to celebrate citrus season.
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