10 Feb The Best Citrus Pound Cake You’ll Ever Eat
Ya’ll – I’m about to give you something seriously valuable. This is the kind of recipe that needs to stay locked in a vault. Like the Coca-Cola recipe. Or the Chick-Fil-A breading recipe. But this is how much I love you! Also, credit where credit is due, this recipe was discovered and protected by my Mom. She’s the quintessential southern lady and taught me everything I know. Check out her own blog at mommasdesk.com and give her some love because this Citrus Pound Cake recipe is about to blow your socks off.
It’s all down to one secret little ingredient: a splash of this Fiori di Sicilia from King Arthur’s Flour.
Honestly, I want to put this jank in everything… you can see how well-loved the bottle appears. A little goes a long way. If you like citrus, meet your new best friend. You know you can trust me because King Arthur’s Flour, in no way, sponsored this blog post. THAT’S HOW GOOD THIS IS.
Here’s the super easy recipe we use:
1 cup margarine, softened
1⁄2 cup butter, softened
1 8oz package cream cheese, softened
3 cups sugar
3 cups sifted cake flour
2 teaspoons vanilla extract
1⁄2-1 teaspoons Fiori di Sicilia
Combine first 3 ingredients; beat well with a heavy-duty mixer.
Gradually add sugar; beat until light and fluffy (about 5 minutes).
Add eggs, one at a time; beat well after each addition.
Add flour to creamed mixture; beat well. Stir in vanilla and Fiori di Sicilia.
Pour batter into a well-greased 10in tube pan.
Bake at 325º for 1.5 hours or until cake tests done.
Cool in pan 10 minutes; remove from pan, and cool completely.
Shove it in your mouth.
You can also whip up some citrus glaze and slice some lemons to pretty up this mamajama but, as far as taste is concerned, this recipe doesn’t leave anything to be desired. I don’t want to seem hyperbolic but it’s what dreams are made of.
Please give us a shout if you make this recipe! Happy baking!