Sunny Citrus Pound Cake

This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.

• Ready In: 1 hr 25 mins
• Serves: 16

Ingredients

• Cake

• 3  cups all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  cup unsalted butter, softened
• 2 1⁄4 cups granulated sugar
• 4  eggs
• 1  tablespoon  grated orange zest
• 2  teaspoons  grated lemons, zest of
• 3⁄4 cup plain yogurt
• 1⁄3 cup  orange juice

• Glaze

• 1⁄3 cup granulated sugar
• 1⁄4 cup lemon juice

Directions

1. Cake: Combine the flour, salt, baking powder and baking soda; set aside.
2. Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
3. Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
4. Add the zests.
5. Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
6. Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
7. Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
8. Cool for 10 minutes in the pan, then remove to a wire rack.
9. Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
10. Poke holes in the cake with a toothpick, skewer or fork.
11. Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.