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Sunny Citrus Pound Cake

16 servings 1½ hours 10 min prep

3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 eggs
1 tablespoon grated orange zest
2 teaspoons grated lemons, zest of
3/4 cup plain yogurt
1/3 cup orange juice

1/3 cup granulated sugar
1/4 cup lemon juice

Cake: Combine the flour, salt, baking powder and baking soda; set aside.
Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
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.
Add the zests.

Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
Cool for 10 minutes in the pan, then remove to a wire rack.
Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
Poke holes in the cake with a toothpick, skewer or fork.
Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing

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