Lemon-and-Orange-Glazed Pound Cake

By nanasally4

Ingredients

• For the Cake:
• 2 sticks unsalted butter, softened
• 3 1/3 cups sugar
• 1 teaspoon salt
• 10 large eggs, at room temperature
• 4 cups all-purpose flour
• 1 cup heavy cream, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely grated orange zest
• 1/4 cup freshly squeezed orange juice
• For the Glaze:
• 2 cups confectioners' sugar
• 1 teaspoon finely grated lemon zest
• 1 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons finely grated orange zest
• 2 tablespoons freshly squeezed orange juice

Details

Servings 12
Preparation time 40mins
Cooking time 165mins
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS

Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.

In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice.

In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.