I found this recipe a while ago online and had never gotten around to making it. I'm not a big cake baker.
But the citrus flavor of this pound cake really appealed to me and I decided to try it for the family's Easter dinner.
For this recipe you have to zest, zest, zest. I zested two oranges, two lemons and two limes and then squeezed the juice out of all of the fruit to use in the recipe. I have a good zester and juicer (from Pampered Chef), so it was relatively easy, just time-consuming. I did all the zesting and juicing before I began making the cake.
I made the cake in a bundt pan. And it broke, of course, when I tried to flip it out. But it wasn't a bad break and no one really noticed.
The citrus glaze is really the icing on the cake (har, har) and is the best part. You know how there's cake crumbs mixed with the glaze that fell off the cake on the bottom of the cake plate under where the cake used be be? YUUUUUMMMMMM. I scraped it clean.
My verdict: I love the unusual citrus flavor in the cake and how it was moist on the inside, but crusty on the outside. Sucks that it broke in half. Everyone at Easter dinner loved it.
Kids' verdict: Emmy enjoyed helping stir and she gave the cake batter an A+ - wanted both mixer beaters. For the finished product - no kids even tried it. Too much Easter candy to be had.