5. GLAZED LEMON-ORANGE POUND CAKE (JAN. 27)

PG tested

More dessert, anyone? The answer was “Yes, please!” with this moist and buttery pound cake perfumed with not one but two of winter’s favorite and readily available citrus fruits: lemon and orange. An easy orange glaze adds a sugary finish.

For cake

2 sticks unsalted butter, at room temperature

2 cups granulated sugar

4 extra-large eggs at room temperature

Zest from

3 lemons Zest from

3 oranges

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

¼ cup freshly squeezed orange juice

¾ cup buttermilk at room temperature

1 teaspoon lemon extract

For glaze

1½ cups confectioners’ sugar

Juice and zest of 1 orange Zest from 1 lemon Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with butter or cooking spray.

In the bowl of a stand mixer, cream butter and 2 cups of granulated sugar until light and fluffy, about 4-5 minutes. Beat in eggs and orange and lemon

zest.

In a large bowl, whisk together flour, baking powder, baking soda and salt. In another bowl, combine orange juice, buttermilk and lemon extract. Add flour and buttermilk mixtures alternately to the batter. Pour batter into the loaf pan until ¾ full, and lightly rap on the counter a few times to make sure it’s settled and smooth on top. Bake for 45 minutes, or until cake tester comes out clean.

Take cake out of the oven and make the glaze. In small bowl, whisk together confectioners’ sugar and orange juice until it reaches the desired consistency to spread and drip slightly. (Add more juice if it’s too thick or more sugar if it’s too thin.)

When cake is almost cool, drizzle glaze on top and down sides, then sprinkle with orange and lemon zest.

Makes 1 pound cake.