Floral Citrus Pound Cake

Name: Floral Citrus Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1 tablespoon fresh lemon zest; 1 tablespoon fresh orange zest; 1 teaspoon floral extract (such as lavender or rose); 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon fresh orange juice; 1-2 teaspoons floral extract (optional)

Highlighted under: Baking & Desserts

I love baking, and this Floral Citrus Pound Cake is one of my all-time favorites. The combination of fragrant floral notes and zesty citrus flavors creates a delightful aroma that fills my kitchen. Every bite of this moist pound cake is like a cheerful celebration of spring. With an extra drizzle of citrus glaze, this cake not only looks stunning but also has an irresistible taste. Whether I’m serving it at a gathering or enjoying a quiet afternoon with a cup of tea, this cake always brings a smile to my face.

Created by

Emily

Last updated on 2026-02-05T17:15:28.436Z

Baking this Floral Citrus Pound Cake was a delightful adventure. I experimented with different floral extracts and citrus zests to find the perfect balance. I discovered that incorporating both lemon and orange zest not only enhances the flavor but also gives the cake a vibrant color. The floral notes from the extract beautifully complement the citrus, making each slice a little piece of heaven.

This recipe taught me the importance of quality ingredients. Using fresh citrus and a good floral extract elevated the cake from ordinary to extraordinary. I also learned that letting the cake cool completely before glazing ensured a beautiful finish without the glaze sliding off. It’s a tip I’ll be using for all my cakes moving forward!

Why You'll Love This Recipe
Aroma of fresh citrus blends beautifully with floral notes.
Moist texture with a tender crumb that melts in your mouth.
Perfect for tea parties, celebrations, or enjoying with friends.

The Importance of Zest

Citrus zest plays a crucial role in this Floral Citrus Pound Cake, infusing it with vibrant flavor and aromatic qualities. The zest contains essential oils that capture the fruit's essence, enhancing the overall taste of the cake. Be sure to use a microplane grater for finely grating the zest, as this technique maximizes the release of those fragrant oils. Both lemon and orange zest contribute a refreshing brightness that balances the sweetness of the cake beautifully.

When selecting your citrus, opt for organic if possible, as they are less likely to have pesticides on the skin. This is particularly important when zesting, as you want to avoid any chemical residues. If you're ever in a pinch, you can substitute with store-bought lemon or orange extract, but be cautious with the quantity—start with half the amount of zest called for and adjust to taste.

Creating the Perfect Texture

Achieving a moist, tender crumb is the hallmark of a successful pound cake. Start by ensuring that your butter is properly softened; it should be creamy and pliable but not melted. Creaming the butter and sugar together until light and fluffy is vital, as this incorporates air into the batter, aiding leavening. Don’t rush this step—it typically takes about 5 minutes with an electric mixer. If you skip this, your cake might turn out dense and heavy, rather than delightfully airy.

After combining the dry ingredients with the wet ingredients, mix only until just combined. Overmixing can lead to excess gluten development, resulting in a tough texture. A few lumps are completely fine; they will disappear during baking. For an extra moist cake, consider incorporating a splash more milk, but be careful not to make the batter too wet, which can affect the baking time and final texture.

Storage and Serving Suggestions

Once baked, this Floral Citrus Pound Cake can be stored at room temperature for up to three days, covered loosely with plastic wrap. If you find it difficult to eat up the entire cake within that time, you can freeze individual slices. Wrap each slice in plastic wrap and store in an airtight container. It can last in the freezer for up to three months. When you're ready to enjoy it, simply thaw at room temperature or pop it into a microwave for a few seconds.

This cake is incredibly versatile when it comes to serving. It pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla ice cream. A fresh fruit compote or a sprinkle of edible flowers can elevate its presentation for special occasions, making it not just a treat for the palate but also for the eyes. Consider enjoying it with a cup of chamomile tea, which complements the floral notes beautifully.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 tablespoon fresh lemon zest
1 tablespoon fresh orange zest
1 teaspoon floral extract (such as lavender or rose)

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1-2 teaspoons floral extract (optional)

Note

Ensure all ingredients are at room temperature for best results.

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5 minutes.

Add Eggs

Beat in the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Flour and Milk

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined. Stir in the citrus zest and floral extract.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 60 minutes or until a toothpick comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, whisk together the glaze ingredients and drizzle over the cake.

Serving Suggestion

Enjoy with a cup of tea or as part of a dessert table!

Pro Tips

Using a floral extract not only enhances flavor but also adds a delicate aroma to the cake. Adjust the amount according to your taste preference.

Troubleshooting Common Issues

If your pound cake sinks in the middle, it may be an indication that the oven temperature was too low or that the batter was overmixed. Ensure your oven is calibrated correctly, and consider using an oven thermometer to check the internal temperature, aiming for a steady 350°F (175°C) throughout the baking process.

Another common issue is a dry cake. This can happen if it’s overbaked or not enough moisture was added. Always perform the toothpick test—insert it in the center of the cake during the last minutes of baking; if it comes out clean with just a few crumbs attached, it’s done. If you find your cake is consistently dry, try adding a tablespoon or two of yogurt to the batter for added moisture.

Flavor Variations

While the floral and citrus combination is delightful, don’t hesitate to experiment with other flavors. For a berry-infused version, consider folding in fresh blueberries or raspberries into the batter before baking. The tartness of the berries pairs nicely with the sweetness of the cake and adds a lovely color contrast.

If you're looking to swap out the floral extract, you could try using almond extract for a warm, nutty flavor instead. Alternatively, for a spiced version, add a teaspoon of ground cardamom or cinnamon to the dry ingredients. Both variations create a unique twist while still maintaining the essence of a classic pound cake.

Questions About Recipes

→ Can I use other floral extracts?

Yes, you can experiment with different floral extracts like rose, violet, or chamomile based on your preference.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and store in the freezer for up to 3 months.

→ Can I substitute butter for oil?

While you can use oil, butter gives a richer flavor and texture, which is ideal for pound cakes.