2. Whisk the flour, baking powder and salt together in a medium bowl, and set aside. Using a mixer on medium speed, cream the butter and sugar together until light and fluffy.

2 c. granulated sugar. 4 extra-large eggs at room temperature. Zest from 3 lemons. Zest from 3 oranges. 3 c. all-purpose flour. 1/2 t. baking powder. 1/2 t. baking soda ...

Cake. 1 cup plus 2 tablespoons bleached all-purpose flour (spoon and level) ¾ teaspoon baking powder. Pinch salt. 1 ½ large eggs. ½ cup plus 2 tablespoons superfine granulated sugar, preferably ...

Blood Orange Pound Cake. Makes one loaf. CAKE: 1¼ cups all-purpose flour. 1/2 cup almond meal. 1 teaspoon baking powder. 1 teaspoon kosher salt. 1 cup unsalted butter, softened. 1/2 cup sugar.

Bake for 45 minutes or until cake tester comes out clean. Take cake out of the oven, and make the glaze. In small bowl, whisk together confectioners sugar and orange juice until it reaches the ...

I found this recipe for Ricotta Orange Pound Cake with Strawberries in response to a reader email. The cake - recipe courtesy of Giada De Laurentiis and the Food Network website - turns out moist ...

Glazed Lemon-Orange Pound Cake. For cake. 2 sticks unsalted butter, at room temperature. 2 cups granulated sugar. 4 extra-large eggs at room temperature ...

It’s time for a little comfort, and here is a sweet fix. Pound cakes are the pleasing plain-Janes of desserts: figurative no-nonsense confections that provide a welcome pick-me-up without wandering ...

3. In a bowl of an electric mixer fitted with a whisk attachment, mix the butter and sugars until light and fluffy. Add the eggs, one at time, mixing well after each addition.

4 cardamom pods (optional) 5 eggs. 2/3 cup regular sugar. 1 teaspoon vanilla extract. 1/2 to 1 teaspoon orange blossom water. 2 cups almond flour (not almond meal, as it is too grainy) ...

Will the sun to shine with a lemon-orange pound cake – Features | West Hawaii Today. Saturday, June 28, 2025. Today's Paper. Subscribe Log In. Account Log Out. Vote Best of West.

Drizzle glaze over the top of the cake, letting it run down the sides, and let it harden. If possible, store the cake, covered in the refrigerator, overnight before serving. 5.