April 5, 2011

Tasty Tuesday: Golden Pound Cake

Today is the most delicious day of the week =). Only because today is Tasty Tuesday. Last night, my mother decided to bake a cake. Knowing we didn't have any cake frosting till the last minute, she decided to call the cake "Pound Cake" lol. My mother can be a character at times. I knew I thought to myself that there actually has to be a way to make pound cake w/o using actual box cake mix. It did taste like Pound Cake, but I wanted to search up other recipes to see what other kinds are there. This is why today I'm making "Golden Pound Cake" todays' Tasty Tuesday. The special twist to it is that the top has some type of cranberry sauce. Looks good to me. =). Read after the jump for the recipe. Bon' Appetite'


  • 1 1/2 cups, plus 2 tablespoons unsalted butter, room temperature
  • 3 cups sugar
  • 6 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 3 cups cake flour
  • 2 tablespoons all-purpose flour
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 cup Cranberry Citrus Glaze, recipe follows


In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
Invert the cake onto a parchment lined cooling rack.
Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.

Cranberry Citrus Glaze:

  • 2 cups cranberries (fresh or frozen)
  • 1/4 cup water
  • 1/2 cup sugar
  • 2 oranges, zested and juiced
  • 1 lemon, zested and juiced
In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
Cook's Note: This glaze can be made ahead.
Thanks To Food Network Channel's Own Guy Fieri of of the show "Guy's Big Bite". 

Recipe LinkGolden Pound Cake
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