Spiced Citrus Pound Cake
This luxurious spiced citrus pound cake combines the warm flavors of nutmeg, cinnamon, and allspice with the refreshing zest of lime, creating a delectable contrast that’s perfect for any occasion. Slice this rich cake into thin pieces and serve it with fresh fruit or a scoop of nutmeg ice cream for a sublime dessert experience. This cake is perfect for gatherings or as a delightful treat to enjoy with your afternoon tea. Originally inspired by a classic recipe from Bon Appetit (March, 1982), this cake is sure to become a favorite in your dessert repertoire.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
flour
2 cups (sifted)
baking powder
1/2 teaspoon (n/a)
salt
1/8 teaspoon (n/a)
sugar
1 1/2 cups (n/a)
butter or margarine
1 cup (cut into pieces)
lime zest
1 1/2 teaspoons (freshly grated)
ground nutmeg or fresh grated nutmeg
1/2 teaspoon (or 1 teaspoon fresh grated)
cinnamon
1/2 teaspoon (n/a)
ground allspice
1/4 teaspoon (n/a)
eggs
3 (large, at room temperature)
milk
1/2 cup (at room temperature)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour a 9x5-inch loaf pan thoroughly to ensure easy release.
3
In a large mixing bowl, sift the flour, then resift it together with the baking powder and salt, and set this dry mixture aside.
4
In another large bowl, combine sugar, butter (or margarine), lime zest, nutmeg, cinnamon, and allspice.
5
Using a hand or stand mixer, beat this mixture on high speed for about 5 minutes, or until it becomes light and fluffy.
6
Reduce the mixer speed to medium and add the eggs to the mixture one at a time, ensuring to beat well after each addition.
7
Gradually add the dry flour mixture alternately with the milk, starting and ending with the milk. Mix just until combined and ensure there are no pockets of flour.
8
Carefully pour the batter into the prepared loaf pan, smoothing the top for even baking.
9
Bake in the preheated oven for 1 ½ hours, or until a toothpick inserted into the center comes out clean.
10
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it onto a cooling rack to completely cool down.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Spiced Citrus Pound Cake?
It is a luxurious pound cake that combines the warm flavors of nutmeg, cinnamon, and allspice with refreshing lime zest.
What spices are included in this pound cake?
The recipe uses ground nutmeg (or fresh grated), cinnamon, and ground allspice.
How much flour is needed for the recipe?
You will need 2 cups of sifted flour.
Do I need to sift the flour?
Yes, the flour should be sifted and then resifted with the baking powder and salt.
What citrus element is used in the cake?
The recipe calls for 1 1/2 teaspoons of freshly grated lime zest.
Can I use margarine instead of butter?
Yes, the recipe allows for 1 cup of either butter or margarine.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
What size pan is recommended for baking?
A 9x5-inch loaf pan should be used.
How long does the Spiced Citrus Pound Cake take to bake?
The cake takes approximately 1 1/2 hours to bake.
How do I test if the cake is finished baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
How long should I beat the butter and sugar mixture?
Beat the sugar, butter, zest, and spices on high speed for about 5 minutes until light and fluffy.
How should the eggs be added to the batter?
Add the eggs one at a time, beating the mixture well after each addition.
What temperature should the eggs and milk be?
Both the eggs and the milk should be at room temperature for the best results.
What is the process for adding the flour and milk?
Gradually add the flour mixture alternately with the milk, starting and ending with the milk.
How much sugar is required for the recipe?
The recipe requires 1 1/2 cups of sugar.
How much baking powder is used?
You will need 1/2 teaspoon of baking powder.
What is the suggested serving method?
Slice the cake into thin pieces and serve with fresh fruit or nutmeg ice cream.
Where did this recipe originate?
This recipe was inspired by a classic recipe from the March 1982 issue of Bon Appetit.
How long should the cake cool in the pan?
Allow the cake to cool in the loaf pan for 10 minutes before transferring it to a rack.
How many eggs are needed?
The recipe calls for 3 large eggs.
How much nutmeg should I use?
You can use 1/2 teaspoon of ground nutmeg or 1 teaspoon of fresh grated nutmeg.
How much cinnamon is in the recipe?
The recipe includes 1/2 teaspoon of cinnamon.
How much allspice is needed?
You will need 1/4 teaspoon of ground allspice.
What amount of milk is used?
The recipe uses 1/2 cup of room temperature milk.
Is there salt in the recipe?
Yes, the recipe calls for 1/8 teaspoon of salt.
How should the loaf pan be prepared?
Grease and flour the pan thoroughly to ensure the cake releases easily.
What should I do after pouring the batter into the pan?
Carefully smooth the top of the batter to ensure the cake bakes evenly.
Is this cake suitable for afternoon tea?
Yes, it is described as a delightful treat to enjoy with afternoon tea.
How many ingredients are in this recipe?
There are a total of 11 ingredients.
How should the butter be prepared before mixing?
The butter should be cut into pieces before being combined with the sugar.