Peoplehood: Citrus Explosion Pound Cake

May 26th, 2017 | By | Category: baking and desserts, blog, cook something
Citrus Explosion Pound Cake, Cake and Image courtesy Jenni Field, Pastry Chef Online

Citrus Explosion Pound Cake, Cake and Image courtesy Jenni Field, Pastry Chef Online

Pastry Chef, Jenni Field, created this pound cake recipe to use in the Nordic Ware Heritage Bundt Pan with the swirling design; after she made the cake, she cleaned the pan and packaged it up and sent it on a journey that will take years to complete.

Author: Jenni Field, onlinepastrychef
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes

This cake is aptly named. Neither wholly lemon nor wholly orange, it’s a nice mix with a lovely citrus bite. I think you’ll enjoy it.

This batter will fill the 10 cup swirly pan with enough batter leftover to make 3-4 cupcakes or a small 6″ round layer. If you have a 12-cup Bundt pan, this batter fits perfectly.

What You Need
  • 13 ounces cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 5 eggs
  • 5 1/2 ounces plain Greek yogurt (or sour cream)
  • 3 1/2 ounces freshly squeezed, strained lemon juice
  • 1 ounce freshly squeezed, strained orange juice
  • 12 ounces unsalted butter
  • 20 ounces granulated sugar
  • 1 1/4 teaspoons fine sea salt
  • zest of 1 orange
  • zest of 1 1/2 lemons
  • 1/8 teaspoon lemon extract
  • 3 drops orange oil (or 1/4 teaspoon extract)
What To Do
  1. Preheat oven to 350F, and set a rack to the one-below-the-center setting.
  2. Spray your pan/s with a light coating of oil/flour spray or just regular spray followed by a thorough dusting with flour. Knock out any excess flour. Set asie
  3. Whisk together the flour, baking powder and baking soda. Set aside.
  4. Crack all the eggs into a quart pitcher and whisk well. Set aside.
  5. In a small bowl, whisk together the yogurt, lemon juice and orange juice. Set aside.
  6. Cream the butter until smooth.
  7. Add the sugar, salt, zest, orange oil/extract and lemon extract.
  8. Cream until very light and fluffy, scraping bowl as necessary. This will take about 8-10 minutes.
  9. With the mixer on medium speed, slowly start drizzling in the beaten egg, just a bit at a time, over the course of 5 or so minutes. Scrape bowl as necessary.
  10. With the mixer off, dump in half the flour mixture. Turn the mixer on low and count to 5. Then, pour in half the yogurt mixture.
  11. Turn off the mixer. Scrape the bowl and then dump in half of the remaining flour. Turn the mixer on low, count to five and then pour in the rest of the yogurt.
  12. Turn the mixer off, dump in the rest of the flour, fold together by hand a few times, making sure to reach all the way to the bottom of the bowl and all around the sides.
  13. Put the bowl back on the mixer and turn it to high speed for 3 seconds.
  14. Scrape and smooth the batter into the prepared pan/s.
  15. Bake until done. For a 12-cup Bundt, it takes about an hour. For the Swirly pan, it takes about 50 minutes. For a small cake, about 35 minutes and for cupcakes, 18-20 minutes.
  16. When cake/s test done, remove from the oven and let cool on a rack for 20 minutes for Bundt cake/Swirly pan or about ten minutes for regular layers.
  17. Turn cakes out. For extra moist cake, wrap tightly in plastic wrap and let cool in the fridge or freezer.
  18. Serve at room temperature.
Other Stuff to Know

You can certainly glaze this cake if you want, but a dusting of powdered sugar will do just fine.

If you do want to glaze it, you can mix together some powdered sugar with a pinch of salt and some lemon and orange zest and juice. Whisk until smooth and then glaze.

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  1. Oh, cool, Cecilia! Thanks for sharing this as an intro to the Swirly Pan project. Another Peoplehood member has made this cake as she is baking along with everyone while she awaits her turn with Dorothy. She loved it, too! It is a very good cake! =)