A slice of sun
If there’s one bright spot this time of year, it’s that winter is the peak of the citrus season, and oranges, grapefruit and lemons are in ample supply.
With their bright, cheerful colors and sweet-tart flavors, winter citrus offers a taste of sunshine that jazzes up just about any recipe while adding a daily dose of vitamin C.
This moist and buttery pound cake is perfumed with lemon and orange and has an easy orange glaze for a sugary finish.
It’s perfect with a cup of afternoon tea or topped with a scoop of vanilla ice cream for a decadent dessert.
The original recipe divided the batter between two loaf pans, but I used a single 9-by-5-inch pan. Also, because I didn’t have buttermilk on hand, I used this hack: Add 1 tablespoon of fresh lemon juice to 1 cup of milk to curdle it.
My family gobbled this tasty pound cake up in no time flat, but it also can be kept at room temperature tightly wrapped in plastic for up to three days, and it will store beautifully in the freezer for up to three months.