Do you have any special plans for the holiday weekend?


We’re heading down to CT to visit with family, as my grandmother flew in from Michigan to see my mom’s new house and celebrate Easter with us.  We’re having dinner on Sunday as a whole family unit: mom, dad, stepdad, dad’s girlfriend, brother, grandmother, myself and my husband.  This should be interesting….

Sadly, we’ll be leaving our little Easter bunny at home over the weekend.  But we’re bringing cake, so fair trade?


It hasn’t really felt like spring yet around these parts, what with our dusting of snow this week, but I’m trying to stay cheerful with some bright citrus flavors.


These little pound cake loaves are super moist, with a dense crumb that’s infused with citrus-iness.  The intense flavor comes from a technique I learned from Dorie Greenspan-you rub the citrus zest directly into the sugar, breaking it down and infusing its oils directly into the sugar.


It definitely makes the flavor more delightfully pronounced.  I topped these loaves with a white chocolate glaze because I had some leftover from this recipe, and let’s face it, they were begging to be smothered with white chocolate.


Hope your holiday weekend is bright and sunny!

Two Years Ago: Pumpkin Nutella Cheesecake Muffins

One Year Ago: Nutella Swirled Brownies with Hazelnuts

Mini Citrus Pound Cake Loaves with a White Chocolate Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Mini citrus sour cream pound cakes with a white chocolate glaze.
  • 1 ¼ cups sugar
  • zest from one lemon and one lime
  • ½ cup (one stick) unsalted butter, softened
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup sour cream
  • 1 tsp vanilla extract
  1. Grease 3 mini loaf pans and preheat oven to 350 degrees F.
  2. In a large bowl, massage the sugar and the citrus zest together until very fragrant. Add the butter and cream until light and fluffy. Add eggs one at a time, beating well after each addition. In a medium bowl, combine the flour, salt, and baking soda. Add to the sugar mixture alternately with the sour cream, beating after each addition. Finally, add the vanilla and stir to combine.
  3. Pour batter into prepared pans and bake for 45-50 mins, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cook for at least 20 mins, then remove from pans and glaze if desired.


Adapted from Itsweet and Savory

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