*Pound cake tastes better the next day. After cooling, just wrap in foil or plastic wrap and store at room temperature.
*Be sure to use the right sized pan. You'll need the full 9 X 5 to fit all of the batter.
*You can vary the amount of each zest and juice you use as long as you still end up with the same total amount. For the zest, I used 1 Tablespoon orange, 1 teaspoon of lemon and 1/2 teaspoon of lime. For the juice, I used 2 Tablespoons of orange, 1 1/2 Tablespoons of lemon and 1/2 Tablespoon of lime. (1 Tablespoon= 3 teaspoons. 1/2 Tablespoon = 1 1/2 teaspoons)
*You can use your leftover juice (one or combined) to make a quick glaze or icing for your cake. Just take 1 cup of confectioner's sugar and add a little bit of juice at a time until you get your desired consistency. You can also add some leftover zest, if you have some for an even stronger flavor. Drizzle over cooled cake.
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