Citrus Pound Cake

This sweet cake is a delicious treat for any time of day!  For breakfast, an afternoon snack, or dessert – a small slice is perfect! If you like pound cake you will love this recipe.  It is super moist and buttery.

The glaze is optional but does make it extra special.  I mainly used it because the cake stuck to the pan a little and I wanted to hide the spots. 😉  So whatever you do, grease that pan like you mean business!

As an alternative to the glaze, a raspberry or strawberry syrup or sliced fresh fruit would also be great.

Citrus Pound Cake

{Source: adapted from The Pioneer Woman}

Ingredients
  • 3 sticks butter at room temperature
  • 3 cups sugar
  • 5 whole eggs at room temp.
  • zest from 1 or 2 lemons
  • 1 teaspoon butter flavoring
  • 1 teaspoons lemon flavoring
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup Sprite, 7-UP, Or Sierra Mist
Preparation Instructions

Preheat oven to 325 degrees.

Cream butter with electric mixer.

Add sugar, 1 cup at a time, mixing after each addition.

Add eggs, 1 at a time, mixing after each addition.

Add the zest, vanilla, butter, and lemon extracts and mix well.

Add flour, 1 cup at a time, mixing well after each addition.

Add soft drink, then mix together until combined.  Scrape sides of bowl, then mix briefly.

Pour into a well greased Bundt pan and bake for 50 minutes to 1 hour, or until the cake is golden brown and no longer jiggly.

Remove cake from oven, allow to cool in pan briefly and then invert pan on a plate until cake drops out.  Slice and chow down!

Glaze

1/2 to 1 cup of powdered sugar

juice of 1/2 a lemon {about 3 tablespoons}

Stir together until you achieve the right consistency.  Drizzle over the cooled cake.  You can substitute water or milk in place of lemon juice.

Enjoy!

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