Citrus Explosion Pound Cake

Name: Citrus Explosion Pound Cake
Prep time: 30 min
Cook time: 1 h
Ingredients: 13 oz cake flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 5 eggs; 5½ oz plain Greek yogurt (or sour cream); 3½ oz freshly squeezed, strained lemon juice; 1 oz freshly squeezed, strained orange juice; 12 oz unsalted butter; 20 oz granulated sugar; 1¼ teaspoons fine sea salt; zest of 1 orange; zest of 1½ lemons; ⅛ teaspoon lemon extract; 3 drops orange oil (or ¼ teaspoon extract)

Citrus Explosion Pound Cake was pinched from <a href="http://pastrychefonline.com/2013/05/02/citrus-explosion-pound-cake/" target="_blank">pastrychefonline.com.</a>

"This cake is aptly named. Neither wholly lemon nor wholly orange, it's a nice mix with a lovely citrus bite. I think you'll enjoy it.This batter will fill the 10 cup swirly pan with enough batter leftover to make 3-4 cupcakes or a small 6" round layer. If you have a 12-cup Bundt pan, this batter fits perfectly...."

INGREDIENTS

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13 oz cake flour

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1 teaspoon baking powder

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½ teaspoon baking soda

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5 eggs

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5½ oz plain Greek yogurt (or sour cream)

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3½ oz freshly squeezed, strained lemon juice

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1 oz freshly squeezed, strained orange juice

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12 oz unsalted butter

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20 oz granulated sugar

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1¼ teaspoons fine sea salt

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zest of 1 orange

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zest of 1½ lemons

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⅛ teaspoon lemon extract

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3 drops orange oil (or ¼ teaspoon extract)

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