Brighten Winter's Last Days In a Really Delicious Way
Brighten winter’s last blustery days with a fresh kiss of citrus. This first recipe is based on a classic Southern favorite called 7UP Pound Cake, which was created in the 1950s when the soda company suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes you’ll ever make.
Lemon-Lime Pound Cake
Ingredients
1 1/2 cups butter, softened
3 cups sugar
5 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1 cup lemon-lime soft drink (such as 7UP)
Shortening
Lemon-Lime Glaze
Candied Lemons (optional)
Garnish: lime rind twists
See more: Sweet on Citrus
Preparation
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.
2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.
You’ll use just a tad less than two sticks of butter to make these delicate little gems.
Lemon Meltaways
Ingredients
3/4 cup plus 2 Tbsp. butter, softened
1 1/2 cups powdered sugar, divided
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon table salt
Parchment paper
See more: Wickedly Delicious Chocolate Desserts
Preparation
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.
2. Preheat oven to 350°. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.
3. Bake at 350° for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.
4. Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl.
You’ll need about six to eight tangerines for the 2 cups juice in this recipe. Feel free to substitute any variety of oranges or mandarins if you’d like.
Tangerine Pudding
Ingredients
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon table salt
2 cups fresh tangerine juice
1 medium tangerine
3 large eggs
3 tablespoons butter
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
Sweetened whipped cream
Garnishes: citrus slices, pineapple mint
See more: Delightful Spring Desserts
Preparation
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.
2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.
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