Buttermilk Pound Cake with Triple-Citrus Glaze

  • 1 cup (2 sticks) salted butter, softened
  • 2 cups granulated sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 3 cups all-purpose flour
1.  Pre-heat oven to 350°.  With a mixer, beat butter at a medium speed for about 2 minutes or until it's creamy.  Add the sugar, one cup at a time, until it is completely mixed in with the butter.  Cream butter and sugar with your mixer for about 5 minutes.  Mix in the vanilla extract.  

2.  Add the eggs, one at a time. Stop beating once the eggs are completely incorporated with butter and sugar.  Mix the baking soda into the cup of buttermilk.

3.  Alternating with the buttermilk, add one cup of flour to the butter mixture at a time.  Mix in each cup until just combined (be careful not over-mix the batter!).

4.   Grease and flour a 10" bundt pan or two 9"x5" loaf pans.  Pour the batter into the prepared pan or pans and then using a spatula, spread it out evenly.

5.  Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.  

6.  Allow cake to cool completely. Place on a serving plate and top with triple-citrus glaze (recipe follows)

Triple-Citrus Glaze
  • 2 1/2 -3 cups powdered sugar
  • 3 tbsp fresh grapefruit juice
  • 3 tbsp fresh orange juice
  • 3 tbsp fresh lime juice
1.  Using a mixer or a whisk, mix the juices into the powered sugar until a thick glaze forms.  If you want a firmer glaze, just add in more sugar until you get it how you like it. (I generally like my glazes be a consistency that is slightly thicker than glue) 

2.  Pour or spread over your buttermilk pound cake.  Allow the glaze to firm up for about 20 minutes before serving.  Enjoy with a cup of coffee or hot tea!

Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All rights reserved and all content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.