Sunny Citrus Pound Cake | Recipes

Sunny Citrus Pound Cake

(57) Ratings:
Prep Time:
Baking Time:
Makes:16 servings

Made with zesty lemon and orange, this delicious cake will have you feeling bright and sunny no matter the weather.



1 cup 250 mL butter, softened
2 1/4 cups 550 mL sugar
4 eggs
3 cups 750 mL Robin Hood® Original All Purpose Flour
3/4 tsp 3 mL salt
1/2 tsp 2 mL baking powder
1/2 tsp 2 mL baking soda
1/3 cup 75 mL orange juice
1 tbsp 15 mL orange zest
2 tsp 10 mL lemon zest
3/4 cup 175 mL 2% or no fat plain yogurt

Glaze (Optional)

1/3 cup 75 mL sugar
1/4 cup 50 mL lemon juice


  1. Preheat oven to 350°F (180°C). Grease a 10” (25 cm) tube pan.
  2. Cake: Cream butter and sugar on medium speed of electric mixer until well blended. Add eggs, one at a time, beating lightly after each addition until smooth, then beat on high speed until thick and creamy, about 5 minutes. Add orange and lemon zest.
  3. Combine flour, salt, baking powder and baking soda in a large bowl. Add flour mixture alternately with yogurt and orange juice, starting and ending with flour mixture. Beat on low speed until blended. Spread batter in prepared pan.
  4. Bake in preheated oven for 65 to 75 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes in pan, then remove from pan and continue to cool on wire cooling rack.
  5. Glaze: Heat sugar and juice together, stirring to dissolve sugar. Poke holes with fork in surface of warm cake. Brush glaze over cake, letting it soak in. Cool cake completely before slicing.

Nutritional Information

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