Citrus Pound Cake With Cranberry Syrup

Citrus Pound Cake With Cranberry Syrup
Sang An
Both orange and lemon zest provide bright citrus notes in this buttery cake.

Get the recipe.
Serves 8-12
preparation
20
minutes
cooking
105
minutes

Ingredients

4
large eggs
1/2
teaspoon
vanilla extract
1
teaspoon
grated orange zest
1
teaspoon
grated lemon zest
2
sticks unsalted butter, at room temperature, plus more for the pan
2 1/4
cups
granulated sugar
1/2
teaspoon
kosher salt
2
cups
all-purpose flour
2
cups
fresh or frozen cranberries
1/2
cup
fresh orange juice
2
tablespoons
orange liqueur (optional)

Directions

  1. Heat oven to 325° F. Butter a 9-by-5-inch loaf pan.
  2. In a small bowl, whisk together the eggs, vanilla, and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes.
  3. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate.
  4. In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 minutes. Reduce heat to medium-low and simmer for 5 minutes. Strain the syrup into a bowl and stir in the liqueur (if using). Slice the cake and serve with the warm syrup.

 

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 17 g
  • Sat Fat 10 g
  • Cholesterol 110 mg
  • Sodium 85 mg
  • Carbohydrate 56 g
  • Fiber 1 g
  • Sugar 39 g
  • Protein 3 g
What does this mean? See Nutrition 101.