Recipes and Cooking Triple-Citrus Pound Cake 3.7 (66) 1 Review Grapefruit, lime, and orange are the tangy trio that star in this Triple-Citrus Pound Cake recipe. An OJ-infused glaze makes the orange pound cake elements really shine. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 40 mins Cool Time: 10 mins Total Time: 1 hrs 10 mins Servings: 16 Jump to Nutrition Facts Ingredients ½ cup milk 2 teaspoon finely shredded grapefruit peel 2 teaspoon finely shredded lime peel 2 teaspoon finely shredded orange peel 1 tablespoon grapefruit juice 1 ½ cup sugar 1 ¼ cup butter, softened 3 eggs 1 teaspoon vanilla 2 ¼ cup all-purpose flour ¾ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 tablespoon butter, melted 1 - 2 tablespoon orange juice ¾ cup powdered sugar Finely shredded grapefruit peel, lime peel, and/or orange peel (optional) Directions Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside. In a small bowl combine milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice. Mix well. In a large bowl combine sugar and the 1 1/4 cups butter. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a medium bowl combine flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk mixture to butter mixture, beating just until moistened after each addition. Spread batter into prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. (To serve today, omit Step 6 and continue as directed in Step 7.) Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. To serve, in a small bowl combine the 2 tablespoons melted butter and 1 tablespoon of the orange juice. Add powdered sugar; beat until smooth. If necessary, add enough of the remaining 1 tablespoon orange juice to make drizzling consistency. Drizzle over cake. If desired, sprinkle with additional grated peel. Rate it Print Nutrition Facts (per serving) 319 Calories 17g Fat 39g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 319 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 82mg 27% Sodium 228mg 10% Total Carbohydrate 39g 14% Total Sugars 25g Protein 3g Vitamin C 2.4mg 12% Calcium 40.4mg 3% Iron 1.1mg 6% Potassium 54mg 1% Folate, total 40.3mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.