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You can find the full, printable lemon orange pound cake recipe towards the bottom of this post, but here is a quick rundown of our steps! Preheat oven to 325 degrees F and grease & flour a 10 or 12 cup bundt pan. (We used a 10 cup bundt pan). In a separate bowl whisk the flour and baking powder, salt and the lemon and orange zest.
Moist, flavorful Lemon Orange Pound Cake! This buttery, moist pound cake has wonderful citrus flavor. 1/4 Cup Lemon Juice (57g) This is approximately the juice in one lemon. (If your lemon has less than 1/4 cup, you can supplement with milk to reach the 1/4 cup mark).
Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
This poundcake is richer, moister and more flavorful than any you’ve tasted, and it’s not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.)
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