Give the Gift of Homemade

CITRUS POUND CAKE MAKES: Two loaves PREP TIME: 20 minutes COOK TIME: 60 minutes

Ingredients • 3 cups Bob’s Red Mill® Organic Unbleached White All-Purpose Flour (or Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour) • ½ tsp Baking Powder • ½ tsp Baking Soda • 1 tsp Sea Salt • 1 cup Butter, room temperature

• ¼ cup fresh squeezed Grapefruit Juice • ½ cup fresh squeezed Orange Juice • 1 tsp Vanilla Extract Optional Glaze • 1 ½ cups Powdered Sugar • 1–2 Tbsp fresh squeezed Orange Juice

• 2 cups Granulated Sugar • 4 Eggs, room temperature • 2 Tbsp Lemon Zest • 2 Tbsp Grapefruit Zest • 2 Tbsp Lime Zest • 2 Tbsp Orange Zest • ¾ cup Mascarpone Cheese, room temperature

Instructions 1. Preheat oven to 350°F. Grease two standard loaf pans and line with parchment paper. 2. Sift together flour, baking powder, baking soda and salt. Set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy (4–5 minutes). Add eggs one at a time, incorporating after each addition, then add zests and mascarpone cheese. 4. Alternate adding dry ingredients with juice and vanilla in three rounds, beginning and ending with the dry ingredients. Scrape down the sides of the bowl.

5. Divide batter evenly between prepared pans, smooth the tops and bake for 50–60 minutes, or until a cake tester comes out clean. 6. Let cool in pan for about 10 minutes, then transfer to a rack to finish cooling. 7. Make the glaze: sift powdered sugar into a bowl, then add 1–2 tablespoons fresh squeezed juice and whisk until smooth. Drizzle over the cake after it cools.

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Now everyone can share: Organic All-Purpose Flour and Gluten Free 1-to-1 Baking Flour can be swapped cup-for-cup in your favorite holiday recipes.