Citrus Pound Cake

Baking is something I usually try to avoid, but sometimes the result is worth the effort. This pound cake takes on a lighter flavor with the fruity notes of citrus and was so simple, I threw it together on a busy night without breaking a sweat. 

1 cup light butter

2 cups sugar or Splenda

6 eggs

2 tsp. vanilla

1 tsp. grated lemon peel

1 tsp. grated orange peel

3 cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

½ tsp. baking soda

1 cup lemon yogurt

Glaze:

1 ½ cups powdered sugar

2-3 T. lemon juice

1 T. grated lemon peel

1 T. grated orange peel

In a large bowl, cream butter and sugar with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, lemon peel, and orange peel. In a separate bowl, combine flour, baking powder, salt, and baking soda. Alternate combining the dry ingredients and the yogurt into the sugar mixture. Beat until just combined.

Transfer to a greased Bundt pan. Bake at 325 degrees for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pan to cool completely.

In a small bowl, combine powdered sugar and enough lemon juice to achieve the desired glaze consistency. Drizzle over cooled cake and sprinkle with lemon and orange peel.