Lemon-and-Orange-Glazed Pound Cake
"Bill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake pan that Leigh Magar got from her great-grandmother. Leigh served the cake at her grandmother's 92nd birthday party...."
INGREDIENTS
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For the Cake:
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2 sticks unsalted butter, softened
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3 1/3 cups sugar
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1 teaspoon salt
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10 large eggs, at room temperature
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4 cups all-purpose flour
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1 cup heavy cream, at room temperature
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1 1/2 teaspoons pure vanilla extract
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1 1/2 teaspoons finely grated lemon zest
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon finely grated orange zest
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1/4 cup freshly squeezed orange juice
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For the Glaze:
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2 cups confectioners' sugar
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1 teaspoon finely grated lemon zest
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1 tablespoons freshly squeezed lemon juice
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1 1/2 teaspoons finely grated orange zest
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2 tablespoons freshly squeezed orange juice
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