Tangy Orange Citrus Pound Cake - Writer in the Kitchen
Have you been looking for a light and tasty treat to enjoy any time of the day? This recipe is a variation (Thanks, Mom!) of a coconut pound cake recipe my mother has been making for a few years.
Not too sweet, not too tangy, and just the right consistency, this pound cake is a delicious with a cup of tea for breakfast, snack, or dessert. According to What's Cooking America, "The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter."
That's a lot of cake!
Pound cake has been around since the early 18th century (Thank you, Britain), which means any character in any of my books would have been able to enjoy a version of this loaf. I wonder what version the Hawk's Peak kitchen would have served up . . .
Fix a cup of tea, slice off a portion, and enjoy while reading a favorite book.
The original Coconut Pound Cake recipe comes from Entertain & Celebrate Magazine, Easter 2019. The difference between the two comes down to orange vs. lemon, but the resulting flavor difference is significant. For your convenience, the recipe can be downloaded here.
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