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Citrus Pound Cake adapted from Martha Stewart
Author: Jackie
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
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.