Citrus Pound Cake with Cranberry Syrup
Ingredients
For the Pound Cake:
- 4 large eggs
- 1/2 tsp. vanilla extract
- 1 tsp. orange zest, grated
- 1 tsp. lemon zest, grated
- 2 sticks unsalted butter, at room temperature, plus more for the pan
- 1-1/4 cups granulated sugar
- 1/2 tsp. kosher salt
- 2 cups all-purpose flour
- Vanilla ice cream
For the Cranberry Syrup:
- 2 cups fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 1 cup granulated sugar
- 2 tbsp. orange liqueur
Instructions
To prepare the pound cake:
- Pre-heat the oven to 325°F.
- Grease a 9 x 5-inch loaf pan.
- In a small bowl, whisk together the eggs, vanilla, orange zest and lemon zest.
- In a large bowl, with an electric mixer, on medium-high, beat the butter for 2 minutes.
- To the butter, add sugar and the salt; beat for 2 minutes.
- Slowly add the egg mixture; beat for 3 minutes.
- Reduce speed to low and slowly add the flour; thoroughly combine.
- Transfer the batter to the prepared pan.
- Bake for 60 to 70 minutes until golden brown or a toothpick, inserted in the middle of the cake, comes out clean.
- Remove from oven and transfer pan to a wire rack; cool for 10 minutes.
- Using a knife, loosen the cake from the pan.
- Invert it onto the rack; turn over and allow to rest on the rack; set aside.
To prepare the cranberry syrup:
- In a saucepan, over medium heat, simmer the cranberries, orange juice and granulated sugar until the berries burst.
- Reduce heat to medium-low and simmer for 5 minutes.
- During this cooking time, carefully use a potato masher to mash the cranberries.
- When done, strain the mixture into a bowl and stir in the liqueur.
To serve the citrus pound cake:
- Slice the pound cake into 1-inch slices.
- Place under broiler and toast on both sides.
- Place slices on individual serving plates and cover with the warm syrup.
- Top with vanilla ice cream.
Notes
Using an Entenmann’s pound cake is a great substitute for this recipe.