The Seaside Baker

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Triple Citrus Pound Cake and a Giveaway!!!

Triple Citrus Pound Cake

This giveaway has now ended. Thank you to everyone who participated!

I recently joined a local Meetup group that goes to local and sometimes private farms to harvest fresh, in season produce. This past weekend we visited a local satsuma tangerine and blood orange orchard farmed by a very witty Italian man who reminded me of my grandfather. I will go more into the farm in an upcoming post.

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I had been craving a “Starbucks” style lemon pound cake for a while now. This cake was everything that I craved and more. It is dense, moist, with a sweet tangy bite. Then, it is topped with a tarty yet sweet blood orange glaze and finished with sugar preserved lemon and tangerine slices and sprinkled with pomegranates. What more could you ask for, right?!

Moist Triple Citrus Pound Cake

I used Pure Lemon Extract from Nielsen-Massey to give the cake the sweet lemon flavor, just like at Starbucks. Let’s talk about these products for a second. I love them. I have been using the Vanilla Bean Paste for years. It is perfect for buttercreams, crème brûlée, or just about anything that you need a vanilla bean. I love seeing the little brown specs of vanilla bean!!!! Guess what!??!? Nielsen-Massey has generously offered to give you some too!!! More on the specifics at the end of the post.

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Print
Citrus Pound Cake adapted from Martha Stewart
Author: Jackie
Ingredients
Citrus Pound Cake
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1/4 cup freshly squeezed tangerine juice
  • 1 tbsp lemon zest
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • Nonstick cooking spray
Blood Orange Glaze
  • 3 cups powdered sugar
  • 1/4 Blood Orange Juice
  • 2 tbsp milk
Instructions
Citrus Pound Cake adapted from Martha Stewart
  1. Preheat oven to 350 degrees.
  2. Generously coat one bundt pan or two loaf pans with nonstick cooking spray.
  3. Cream butter, cream cheese and sugar until light and fluffy.
  4. Add eggs one at a time, until fully incorporated.
  5. Add lemon extract, tangerine juice, and zest and mix until combined.
  6. Slowly mix in flour and salt.
  7. Pour into baking pan and tap lightly to remove air bubbles.
  8. Bake at 350 degrees for 45-60 minutes or until a knife comes out clean.
  9. Cool for 15 minutes before removing from pan.
Blood Orange Glaze
  1. Mix all ingredients together until smooth and pour over cooled cake.

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Now for the Giveaway!!!!! Nielsen-Massey has generously offered to give these incredible baking extracts and vanilla bean paste to one of my lucky readers! You have until 11 pm Sunday February 10th, 2013 to enter. Winner will be announced on Monday February 11th, 2012. Winner will have 3 days to respond with their address. 

There are a few ways to enter:

  1. Subscribe to The Seaside Baker website by adding your email to the upper right of the page.
  2. Like The Seaside Baker on Facebook
  3. Follow The Seaside Baker on Pinterest
  4. Comment on your favorite extract flavor

Once you have done one or all of these things, please comment below letting me know. I will count each item as an entry!!!!

Nielsen-Massey sent me these products to review, however all opinions are my own.

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Reader Interactions

Comments

  2. Ashlie says

    My most used extract is vanilla for sure, but I’m a big fan of almond extract in small doses – a little goes a long way! I have actually never used any other extracts!

    Reply

  6. janderoo92 says

    A high quality vanilla extract makes such a difference in how the baked good comes out. I love all those extract flavors in cake and cookies but vanilla is a necessary luxury. Your cake looks delicious.

    Reply

  8. Kathryn Puffe says

    The vanilla bean paste is simply amazing – our local Price Chopper store carries it at a fraction of the cost of specialty stores. I first tried it when a former co worker made red velvet cupcakes with cream cheese frosting… I was amazed at all the vanilla bean speckles within the frosting and asked how she did it (I had never heard of vanilla bean paste before!). Later that evening I went grocery shopping and just happened to find it in the baking/spice aisle at Price Chopper for under $10! I have since converted several fellow bakers to using it as well… soooo heavenly!!

    Reply

  9. Jo Pomeroy says

    M-M-M…citrus pound cake. I am running out to get the ingredients right now!! Pronto! I am sure the
    N-M extract is going to be way better than the McCormick’s that is probably ten years old and sitting in my cupboard.

    Reply

  13. dishinwithdidi says

    I now follow all your boards on Pinterest (had a dickens of a time finding you – then I had an *aha moment*, I came back here and it took me right to you, duh Didi)

    Reply

  33. Dawn says

    I just ‘liked’ you on Facebook.
    The citrus pound cake looks so delicious! I’ve been looking for a recipe to make for a teacher breakfast, and I think this may be the recipe!

    Reply

  35. AnnaZed says

    I just found you and started following you today! (not a minute too soon it might seem). Emails are going to this box: annazed10 (at) yahoo (dot) com (I think – I just pressed ‘follow’ maybe they go to my gmail)

    Reply

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