Citrus Season: Spilled Milk #288

Simple, adaptable and totally delicious, you'll want to make this citrus pound cake over and over again.

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OK, it’s citrus season, so let’s celebrate. This is a simple and easy way to use ANY citrus. From Buddha’s hand to pomelo, grapefruit to calamansi, all would be great in this pound cake, but I kept it simple and went with oranges and lemons

Pound cake itself is kind of fascinating. The first recipe dates back to the late 17^th century, originating in Europe and especially in England. The name “pound cake”comes from the traditional recipe everyone’s grandmother uses, and it’s why I think the recipe is probably older than 400 years. It’s the ratio we all learn as a kid, a pound each of four key ingredients: flour, butter, sugar and eggs. This simple formula made it easy for both novice and experienced bakers to remember the proportions, and THAT is what birthed its widespread popularity.

The earliest pound cakes were dense and rich, a status symbol, reflecting the luxuriousness of ingredients such as butter and sugar. And yes, at the time, those were luxuries. They were often baked in a loaf pan, giving them their famous shape. As baking techniques evolved, variations emerged. The advent of baking powder in the 19th century allowed for lighter, fluffier textures that distinguished pound cakes from their denser predecessors. I like them dense, but I don’t use the old ratios.

Pound cake also has a communal aspect; it became a staple in family gatherings, celebrations and potlucks. The easy recipe encouraged bakers to experiment, especially as its ingredients became less luxurious. That lead to an array of flavors and add-ins, including vanilla, citrus, chocolate and fruit. This adaptability helped it transition from a simple cake to a beloved dessert in many cultures. A dessert, a tea cake, a breakfast slice…simplicity and perfection all in one.

As pound cake recipes spread across America, Southern cooks embraced it, often adding ingredients like cream cheese, farmers cheese or buttermilk for richness. Pound cake for me is all about comfort. It’s a warm hug, and in the wintertime, I like this citrusy version and make it as often as I can because it is SOOOOO easy. Claudia Fleming came up with this new ratio, and it’s her base recipe that I adapted and changed a smidge. She is one of the great cooks of this or any generation, a true genius.

Enjoy.

Recipe: Citrus Pound Cake