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Citrus Pound Cake with Cranberry Syrup
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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.