lemonade citrus pound cake

How To Make lemonade citrus pound cake

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  1

  Sift the flour, baking powder, salt and corn starch together in a medium bowl and set aside till needed. Preheat oven to 325 degrees F, prep cake pans by spraying with bakers joy or non-stick cooking spray, if using cooking spray, spray pans heavily then set aside till needed. This is the DIMENSIONS CAKE PAN by NORDIC WARE, it has an 11 cup capacity.
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  2

  Cream softened butter in mixer till creamy.
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  3

  Gradually add in the sugar & lemon gelatin, and beat until blended together and mixture is smooth and no visible granules remain, about 10 minutes.
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  4

  Add the eggs to butter mixture one at a time, beating well after each has been added.
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  5

  While butter mixture is beating, cut the 2 oranges into eights, and add to a food processor and process until mixture looks pulverized, similar to this picture.
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  6

  Measure out lemonade concentrate and buttermilk and set aside till needed.
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  7

  Once butter mixture is creamy and smooth, gradually add in the sifted flour about 1/3 of flour at a time, and alternate with the lemonade and buttermilk. Beating well before adding more flour. May need to scrape down the sides of bowl during mixing process.
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  8

  Now add in the pulverized oranges along with lemon extract and yellow food color if desired, and beat just until blended into cake batter. I had 1 cup of pureed oranges.
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  9

  Divide cake batter evenly between the 2 prepared cake pans or you may use a larger 16 cup capacity cake pan, make sure there is at least 2 inches left in pan to allow for cake to rise during baking. Bake in preheated 325 degree F. oven for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. If using a larger 16 cup capacity cake pan may require additional time about 1 1/2 hours.
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  10

  This is the Blossoms Cake Pan which has a 10 cup capacity. NOTE: SINCE POSTING THE ORIGINAL RECIPE, I FOUND THAT THE CAKE BATTER FOR THIS RECIPE FILLS MORE THAN A 16 CUP CAPACITY PAN, USE A SMALL LOAF PAN OR A SMALLER ROUND TUBE PAN FOR THE REMAINING BATTER. REMEMBER TO LEAVE 2 inch SPACE from top of pan TO ALLOW CAKE TO RISE.
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  11

  Try to wait until cake has cooled completely before cutting if you can wait that long. Add a glaze if desired but we enjoyed eating it plain.
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  12

  This is what the Blossom Lemonade Citrus Pound Cake looked like that I shared with the neighbor.
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  13

  TO MAKE THIS GLAZE RECIPE: Add 2 cups powdered sugar, 1/2 stick softened butter, 3 tablespoons heavy whipping cream or evaporated milk, 1 teaspoon lemon extract, 1/4-1/3 cup thawed lemonade concentrate, and the zest of a whole orange in a medium size bowl and beat till blended together. Add more liquid for a thinner consistency or more confectioners sugar for a thicker consistency. Then drizzle over cake in desired manner, over entire cake or just drizzled on top and sides.
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