The citrus pound cake is soft, aromatic, with that zesty taste I love and is simply fabulous: it’s one of those cakes where one slice leads to another and you can’t stop eating it. Just like that. On its own. Because it’s delicious. It’s lactose-free and has little sugar. Here at my place, it disappeared in a flash! To be made and remade by mixing the citrus fruits. I assure you, you will love it! Let’s head to the kitchen and prepare the citrus pound cake together.
Recipe source: HERE.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3 1/2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 cup rice oil (or other oil of choice)
- 2 eggs
- 1 egg yolk
- 1 lime (grated zest)
- 1 lemon (grated zest)
- 1 orange (grated zest)
- 1/2 lime (juice)
- 1/2 lemon (juice)
- 1/2 orange (juice)
- 1 oz orange juice (to complete)
Tools
- 1 Food Processor Kitchen Aid
- 1 Sieve
- 1 Grater
- 1 Mold for 18 cm pound cake
Steps
In a small food processor (I use the Kitchen Aid small, compact and efficient) add the eggs, oil, citrus zest and juice filtered through a sieve, sugar, flour, cornstarch, and baking powder. Turn on the processor to obtain a smooth and homogeneous batter. Pour it into a loaf pan lined with parchment paper or greased and floured, but if you need to avoid lactose, use a lactose-free butter. With a slightly greased knife, make a cut in the center of the batter along its entire length; the cut will disappear but will allow the cake to rise properly. Bake in a preheated oven at 350°F (175°C) for 35 minutes but remember to do the skewer test. Once baked, remove the cake from the oven and soak it with orange juice while still hot. Allow it to cool on a rack before slicing.
