Citrus Pound Cake Recipe

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon peel
• 1 teaspoon grated orange peel
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (8 ounces) lemon yogurt
• 
  GLAZE:
• 1-1/2 cups confectioners' sugar
• 2 to 3 tablespoons lemon juice
• 2 tablespoons finely chopped candied lemon peel
• 2 tablespoons finely chopped candied orange peel

Directions

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon peel and orange peel. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined.
• Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel. Yield: 12 servings