Citrus Pound Cake

15 mins

30 mins

1 large loaf cake

1 slice

What you'll need

225g salted butter, softened

1 cup caster sugar

3 eggs

½ orange orange juice and zest

1 ¾ cups Lo-Fo Pantry Plain Flour

2.5 teaspoon baking powder

1 pinch salt

1.5 cups freshly squeezed orange juice

1 lemon lemon juice

½ cup caster sugar

Preheat the oven to 160°C (320°F) and grease a standard (23x13cm) loaf tin.

In a large mixing bowl, cream together the softened butter and the sugars until smooth.

Add the eggs, orange juice and zest and whisk until well combined.

Sift in the flour, baking powder and salt and mix until a smooth and even batter forms.

Pour the batter in the loaf tin and even it out with a spatula.

Bake in the oven for 30 minutes or until risen, pulled away from the sides and an inserted skewer comes out clean.

While the cake is cooking, make the syrup by combining the orange and lemon juice and caster sugar in a saucepan over medium heat until thickened.

Leave the cake in the tin for 5 minutes before turning it out onto a wire rack to cool.

Once cool, drizzle the glaze over the cake and serve.

Recipe developed by Lindsay Fordham.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet