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Sunny Citrus Pound Cake

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“This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.”
1hr 25mins

Ingredients Nutrition


  1. Cake: Combine the flour, salt, baking powder and baking soda; set aside.
  2. Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
  3. Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
  4. Add the zests.
  5. Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
  6. Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
  7. Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
  8. Cool for 10 minutes in the pan, then remove to a wire rack.
  9. Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
  10. Poke holes in the cake with a toothpick, skewer or fork.
  11. Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.

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