Citrus Pound Cake

There is nothing like a light and bright dessert when the warmer months come around. We wanted something special for our Easter Sunday meal a couple weeks ago, and decided to try something new. We loved this pound cake. It tasted a lot like a citrus shortbread, with a light glaze frosting on top. It is a change from a normal pound cake dessert, and we really liked that the taste was a citrussy-pop without being overbearing.

There was one minor drawback to this dessert. It did take a while to throw together and bake, but it was definitely worth the wait!

Citrus Pound Cake:
CAKE:                                                                               GLAZE:
1 c. butter, softened                                                            1 c. powdered sugar
2 1/4 c. sugar                                                                      2-3 T. milk
zest of 1 lemon                                                                   1 tsp. vanilla extract
zest of 1 orange
4 eggs
1/2 c. water
3 c. flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. Greek yogurt
1 tsp. vanilla extract
1 tsp. orange extract
juice of 1 lemon
To the butter, add sugar and zests, cream together until they are light and fluffy. Add the eggs beating well after each. Add flour, salt and baking soda. Add the Greek yogurt and beat until batter is smooth. Add the extracts and lemon juice. Beat until combined. Prepare an 11 c. bundt cake pan by coating with cooking spray. Pour batter into the pan. Bake at 325 for 1 hour, until just done. Cool cake on a cooling rack for 10 minutes and then remove from the pan. While cake is cooking, combine the ingredients for the glaze and stir with a fork until the glaze is smooth. Just after the cake comes out of the pan, drizzle with the glaze. Enjoy!!