If you love citrus, then you’re in for a fruity treat! Trio Pound Cake brings you juicy, refreshing citrus flavors… times three! The tart trio of zingy grapefruit, zesty lime, and tangy orange get infused into this moist, vanilla cake to create a treat that’s perfect for warm weather. Drizzled with a creamy, orange-hinted icing, each slice is sure to be packed threefold with the zest you love so much. Trio Pound Cake will make you feel all tingly inside… for more reasons than one!
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour, plus more, to taste, for dusting the tube pan
- 1/2 cup milk
- 2 teaspoons grapefruit peel, finely shredded
- 2 teaspoons lime peel, finely shredded
- 2 teaspoons orange peel, finely shredded
- 1 tablespoon grapefruit juice
- 1 1/2 cups sugar
- 1 1/4 cups butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the icing:
- 2 tablespoons butter, melted
- 1 tablespoon orange juice, plus more, to taste
- 3/4 cup powdered sugar
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 10-inch fluted tube pan, then dust it with the extra flour.
Step 3 -In a small bowl, add the milk, the grapefruit peel, the lime peel, the orange peel, and the grapefruit juice and mix well.
Step 4 -In a large bowl, add the sugar and 1 1/4 cups of the butter and beat with an electric hand mixer on medium speed until it is light and fluffy.
Step 5 -Add the eggs, 1 at a time, to the butter-sugar mixture and beat after each addition.
Step 6 -Stir the vanilla into the butter mixture.
Step 7 -In a medium bowl, add the remaining 2 1/4 cups of the flour, the baking powder, the baking soda, and the salt and mix to combine.
Step 8 -Alternately add the flour mixture and the citrus mixture to the butter mixture, beating after each addition until it is just moistened.
Step 9 -Pour the batter into the prepared fluted tube pan.
Step 10 -Bake the cake until a toothpick inserted into the center comes out clean, about 40-45 minutes.
Step 11 -Transfer the fluted tube pan to a wire rack and let the cake cool, about 10 minutes.
Step 12 -Invert the cake onto a wire rack and let it cool completely.
Step 13 -In a small bowl, add the remaining melted butter and 1 tablespoon of the orange juice and stir to combine.
Step 14 -Add the powdered sugar to the frosting mixture and beat until it is smooth. If the icing is too thick, add the extra orange juice, 1 tablespoon at a time, until the desired consistency is reached.
Step 15 -Drizzle the icing over the cooled cake.
Step 16 -Slice and serve.
