Glazed Lemon-Orange Pound Cake

Makes: 1 pound cake For the cake: 2sticks unsalted butter, at room temperature

2cups granulated sugar 4extra-large eggs at room temperature Zest from 3lemons

Zest from 3oranges

3 cups all-purpose flour

1⁄2 teaspoon baking powder

1⁄2 teaspoon baking soda

1 teaspoon kosher salt

1⁄4 cup freshly squeezed orange juice 3⁄4 cup buttermilk at room temperature 1 teaspoon lemon extract

For the glaze:

1 1⁄2 cups confectioners’ sugar Juice and zest of 1orange

Zest from 1lemon

1. Preheat oven to 350degrees. Grease a 9-by-5-inch loaf pan with butter or cooking spray. 2. In the bowl of a stand mixer, cream butter and 2cups of granulated sugar until light and fluffy, about 4to 5 minutes. Beat in eggs and orange and lemon zest.

3. 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, 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.

4. 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.)

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