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You are here: Home / cakes / Triple Citrus Black Pepper Pound Cake

Triple Citrus Black Pepper Pound Cake

February 15, 2010 By Laura 13 Comments

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I have had a realization lately: the crusts on the majority of my plain (i.e., unglazed) pound cakes are lacking. How do I know this? The last 3 pound cakes I have made, all from Lauren Chattman’s Cake Keeper Cakes, have had far superior kick ass crusts. Just fabulous–to the point that I find myself leaving the top for last, like a muffin. Kind of crispy and extra flavorful–a true crust. I have yet to decide what she is doing differently or what I was previously doing wrong.


This latest pound cake–with another awesome crust– is top to bottom stunning in an understated sort of way. It is flavored with citrus and black pepper, notable for being unusual, but no one flavor dominates. It is not borderline tart, like my Ultra Lemon Bundt Cake nor is it really super perfumed with orange, as some orange cakes can be. It is just citrus. The black pepper is noticeable but not overpowering; it is not hot, like some of the dried chile pepper desserts I have made. However, as the days go by, the black pepper does get a bit stronger, just kind of hitting the back of your throat with warmth. This flavor combo was just really, really good. I hope that some of you who are skeptical will give it a try.


Oh, in case you are wondering, we are all better except Alex. It is almost as if the other 3 of us got hit with a stomach virus while she got the flu. You name a symptom, she’s had it–except for inner ear pain I guess. But we are all back to eating like normal, thank goodness. Not that I’ve shared the cake with them. That’s why I made the banana bread!


Triple Citrus Black Pepper Pound Cake
Closely adapted from Cake Keeper Cakes, Lauren Chattman

1 1/2 cups (165 g) cake flour
3/4 t baking powder
1 – 1 1/2 t freshly ground black pepper (I erred on lower side)
1/4 t salt
zest of one lemon
zest of one lime
zest of one orange, or a little less (you are aiming for equal amount of all 3–my oranges were huge)
1 cups (2 sticks) unsalted butter, softened
1 1/4 cups sugar
4 large eggs, room temperature, likely beaten

Preheat the oven to 325 F. Grease and flour a 9X5 loaf pan–be sure to grease thoroughly as my cake did stick in a few spots (I was able to dislodge with a flexible silicone turner–a handy trick, by the way). Set aside.

Whisk together the flour, baking powder, black pepper and salt. Set aside.

Cream the butter with the citrus zests until light and fluffy, about 2 minutes. Add the sugar and cream an additional 2 minutes. Scrape the sides of the bowl down as necessary. With the mixer on medium low speed, pour the egg mixture into the bowl, stopping to scrape the sides as needed. Mix until blended.

On low speed mix the flour mixture in, adding it in 4 additions. After the last addition, mix on medium speed for 30 seconds.

Scrape the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserts into the center comes out with only a few crumbs attached and the sides of the cake are pulling away from the sides of the pan. Let the cake cool in the pan for 5 minutes, and then invert the cake onto a cooling rack. Cool completely before slicing and serving.

Filed Under: cakes, lemon baked goods, lime, oranges

« Probably The Only Banana Bread You Will Ever See On This Blog
Indian Sour Yogurt Stew With Double Potatoes & Peas »

Comments

  1. Tangled Noodle says

    February 15, 2010 at 10:12 am

    I have to get this Chattman book! But thank you for posting a recipe here – this looks amazing. I love crusty tops for pound cake (although, honestly, I love pound cakes period) and it sounds as if you've hit the perfect combo of that and a moist interior. Love the peppery lemon with sweet. Mmmmmm!!!!

    Reply
  2. Josie says

    February 15, 2010 at 3:26 pm

    I wish Jason liked poundcake cuz I'd make this today if he'd eat it. O well… mm oranges and black pepper.

    Reply
  3. Sippity Sup says

    February 15, 2010 at 4:49 pm

    Black pepper makes this sooo sophisticated. GREG

    Reply
  4. noble pig says

    February 15, 2010 at 6:59 pm

    That's good to know since m kids always complain about pound cake crusts!

    Reply
  5. DailyChef says

    February 15, 2010 at 7:48 pm

    Oh boy, this looks fabulous. I've never been so fancy with my pound cake before!

    Reply
  6. Joanne says

    February 16, 2010 at 6:25 am

    Hmm I wonder what it could be about the crust. Who knows? And who really cares so long as it keeps happening?

    This pound cake seems so interesting. I love to experiment with unusual additions to desserts (chiles, black pepper, herbs, etc.) Have to try this!

    Reply
  7. grace says

    February 16, 2010 at 8:49 am

    intriguing! i've enjoyed black pepper in cookies before, so this doesn't frighten me at all. the texture looks wonderful too!

    Reply
  8. Fearless Kitchen says

    February 16, 2010 at 10:48 am

    The black pepper is a really interesting touch with the citrus!

    Reply
  9. Simran says

    February 16, 2010 at 1:15 pm

    I've always wondered what black pepper would taste like in a dessert (after I tasted jalapeno chocolate souffle)

    Reply
  10. That Girl says

    February 16, 2010 at 1:50 pm

    I totally eat the top of my poundcake last, like a muffin!

    Reply
  11. Natty says

    February 26, 2010 at 1:06 am

    Ooooh, this sounds magical! Thank you for sharing!

    Reply
  12. Elle (bromography) says

    February 27, 2010 at 4:55 pm

    I am just like you. I save a yummy crust for last! Black pepper add a nice kick.

    Reply
  13. Auto Showcase says

    March 18, 2010 at 11:32 am

    Thank you for a great recipe and a beautiful post! I made this last night and it was a hit with everyone. Makes a beautiful presentation with the colors of zest and flecks of black pepper. I'll make this again!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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