Friday, August 15, 2014

Rosie Makes A Citrus Pound Cake.

 Citrus Pound Cake

1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup sugar
zest of one lemon
zest of one lime
1 vanilla bean, seeds scraped out
1/4 cup Greek vanilla yogurt
1/2 buttermilk
1/2 cup vegetable oil
2 eggs, room temperature

Heat oven to 350°.
Whisk flour, baking powder, and salt.
Set aside.
Using your fingers,
 rub sugar with vanilla bean seeds and zest.
Add yogurt, buttermilk, oil, and eggs.
Whisk to blend.
Fold in dry ingredients.
Pour batter into buttered loaf pan
and bake 45-50 minutes,
until top of cake is golden brown
and a tester inserted in center comes out clean.
Cool completely on wire rack.

For the glaze:
juice of one lemon
 enough powdered sugar to make a pourable glaze
Depending on the size of the lemon, 1-2 cups powdered sugar.
Mix well and pour over pound cake.

Nice texture and crumb.

Rosie puts her seal of approval on this pound cake.

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