Awhile ago, I wanted to have an end-of-the-year gathering for the moms of Leah’s classmates. Unfortunately, the date I chose ended up working for LIT-erally no one. As in, I had a party and no one came. Fortunately, that evening Aaron was out of town, so I didn’t have to worry about “wasting” a night that could have been spent as a family. The neighbor girl I had hired to entertain Leah & Ben until bedtime even refused to be paid, she felt so bad for me!
But on the upside, I had a clean house and an entire cake to eat!Â
 Citrus Pound Cake   (photo & original recipe here)
Ingredients:
1 cup butter, softened
2 cups sugar
6 eggs
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (8 ounces) lemon yogurtGLAZE:
1-1/2 cups confectioners’ sugar
2 to 3 tablespoons lemon juice
2 tablespoons finely chopped candied lemon peel
2 tablespoons finely chopped candied orange peel
(I couldn’t find the candied peels, but I think there is enoough citrus flavor without it.)
Directions:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon peel and orange peel. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined.
- Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine confectioners’ sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel. Yield: 12 servings.