Citrus Pound Cake

I adore this little lady by the name of Amanda.

Amanda has created this fun little club called the Secret Recipe Club.
It’s a fun little crapshoot.

You sign up and you get randomly assigned another blog from which to pull a recipe, make it and then re-blog it.  It can be easy peasy, challenging, frustrating, fun, difficult, but most of all fun :-)

I decided to sign up for the June/July challenge and I was assigned the blog: Random Acts of Food Princess Jay, as she’s known has an obvious love for all things Italian and good home cooked food — how could I not adore her? :-)  She ends every post with Tutti Mangia, which from google I learned roughly translates into “Each one of you eat” 😉 Good advice, I’d say.

After a bit of scrolling, I came across a Citrus Pound Cake with Orange Sauce recipe that seemed perfect for summer.

We omitted the orange sauce, but if you have access to 12 blood oranges check out her recipe and try it! :-)

Citrus pound cake slice

Made with lemon and orange zests, eggs, buttermilk, sugar and flour, this cake just appealed to me.

I haven’t made a pound cake since before Nathan and I were married, 10 + years ago, way back in my restaurant management days.

In May, I bought a Microplane Zester, and I had yet to use it, so this was even more reason to test this recipe.

If you’ve never made a pound cake, never whipped egg whites into peak stages; I’d like to direct you towards this post on one of my favorite blogs – Baking Bites

sliced citrus pound cake
This cake is dense, moist, delicious, bursting with citrus flavor and pretty easy to make.  My kids loved it.

Citrus Pound Cake
Serve with fresh orange and lemon slices or topped with homemade whipped cream. Beware of children turning the oven off mid-cooking. This can create havoc in the oven, just saying.
  • 2¼ C all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1½ C sugar + ¼ C sugar
  • 10 Tbsp butter, softened
  • 4 oz Cream cheese, softened
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 3 large eggs
  • ½ C buttermilk
  • ¼ C orange juice (no pulp or freshly squeezed if you can rock that)
  • 2 Tbsp freshly squeezed lemon juice (this can't be faked)
  • The whites of 3 large eggs (save the yolks for scrambled eggs)
  1. Pre-heat oven to 325
  2. Spray a 10" bundt pan with baking spray, dust with flour and then spray again
  3. In a larger mixing cup/bowl measure out 2¼ C flour ( do not pack the measuring cups, spoon the flour into them and shake to level)
  4. Into the flour, mix the baking powder and salt; set aside
  5. In a large mixing bowl, combine butter, 1½ C sugar and cream cheese at medium speed for about 7 minutes
  6. In a small bowl, combine the buttermilk, ¼ C orange juice and lemon juice. Alternately add the flour and the buttermilk mixture to the creamed butter mixture. Begin and end with the flour mixture.
  7. Place 3 large egg whites in a bowl and beat with a mixer at high speed until soft peaks form a tutorial on egg white peaking can be found here
  8. Add in ¼ C sugar, 1 Tbsp at a time until soft peaks form. Gently fold the egg white mixture into the batter, ⅓ C at a time.
  9. Spoon batter into the bundt pan.
  10. Bake at 325 for 1 hour to 1 hour 20 minutes, or until a dry spaghetti noodle poked into the cake comes out clean.
  11. Cool in pan on a wire rack for 10 minutes, remove from pan and then cool completely on a wire rack.



If you’re here for Mouthwatering Mondays – Welcome Back! Here are a few of my favorites from last week’s linky:



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  1. says

    Oh wow, what a lot of great recipe inspiration with both of these linkys! Your citrus pound cake looks and sounds so good. I love citrus fruit in pound cake. I’ve shared my Mom’s blueberry muffin recipe with Mouthwatering Monday. Thank you for hosting!

    • says

      Hope you enjoy! It’s definitely a lot of links! I hope you find some new inspiration and maybe even some yummy new blogs, maybe you’ll sign up and try it some month? :-)

    • says

      It was delicious! I think mine could have cooked longer, but with the oven having been turned off by a certain 4 yo…… {sigh} Both kids are having a slice for breakfast right now 😉

  2. says

    Eek! I linked up to the wrong linky at first! My apologies. That’s what I get for being in a hurry (and for doing this at work…!).

    That cake…mmm. I can practically taste it. It looks so dense and moist. Mouthwatering! :)

  3. Laura in Texas says

    Yum!! I can’t wait to try this. I put in a citrus orchard this spring to go with the pecan grove and will have off the tree blood oranges and satsumas in a few months. Definitely using them to try this out! Thank you!!

  4. says

    The pound cake looks delicious-and I can totally taste the orange flavoring. So I noticed, when I clicked on the egg-white link, it took me to Baking Bites {}….not Our Best Bites {}.

    • says

      ACK, thank you! Both are amongst my favorite blogs and I frequently confuse them when directing people! Thank you for letting me know that I had bungled once again 😉

  5. says

    The secret recipe club idea sounds like so much fun….your cake looks delish and summery

    Thank you for hosting….I am sharing today my Summer Low Calorie Potato Salad

  6. says

    Rachel, what a wonderful job you did on this cake! I just screams summer. Thanks for your comment on our post, it was the first comment I read today and you made my day! We LOVE your corn salad and will think of you each and every time we serve it. I’m so glad to have met you!

  7. says

    You found my weakness…pound cake. I don’t believe that I have met one that I didn’t like! This sounds scrumptious! SRC is fun! I like the entry you selected!!

  8. says

    oooh, I LOVE pound cake and this sounds fabulous!!

    I was busy yesterday and didn’t get to link up……but I don’t see the linky? did it disappear? lol

    • says

      Cheryl, it apparently removed itself from my blog overnight {Sigh}

      That happened twice yesterday. Thank you for letting me know! It’s back up :-)

  9. says

    I love all things citrus and this looks evil (in a totally nice way) I need some now with my coffee…
    Thanks for sharing and will surely be checking out the rest of your great blog…


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