Subtly Citrus Pound Cake

Just a hint of lemon, orange and lime and this buttery moist cake is perfect with a nice cup of tea! 

Ingredients:

1 1/2 cups butter, at room temperature

1 1/2 cups milk

2 cups sugar

6 eggs (or 5 eggs and 1 chia egg, I'll explain later)

1/4 cup lemon juice

1/4 cup orange juice

1/4 cup lime juice

zest of 1 lemon

zest of 1 orange

3 1/2 cups flour

2 tsps baking powder

1 tsp salt

Syrup:

2 tbsps sugar

2 tbsps water

1/4 cup reserved juice from above

Cream the butter and sugar together. Sift the flour and baking powder together then add the salt. Add the eggs to the butter/sugar. (I only had 5 eggs in the fridge so I substituted 1 chia egg for the 6th egg, that's why it might look like poppy seed. If you find you need an egg for baking mix 1 tbsp chia seeds with 3 tbsps water. Let sit 10-15 minutes then add to your recipe as you would a regular egg). 

Then, alternating, add some milk, some flour to the to the butter/eggs/sugar until well combined.

Next mix the lemon, orange and lime juices together. Reserve 1/4 cup for syrup.

After reserving juice for syrup add the remaining juice and the zests to the batter.

Line 2 - 8 X 4" loaf pans with parchment paper. Pour the batter in then bake at 350°F for 1 hour and 20 minutes or until a cake tester comes out clean.

Cool 10-15 minutes then pierce the cake with a tester or skewer all over (maybe 30 punctures). Heat the syrup ingredients together to melt the sugar and spoon over the loaves.

Cool completely in the pans before removing.

Then slice and enjoy.

You can keep one and give one away or freeze one for later use.

Makes 2 loaves