CITRUS POUND CAKES

2 ½ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup butter, at room temperature
1 ½ cups sugar
3 eggs
½ cup milk

zest and juice of one of each: grapefruit, orange, lemon and lime
½ cup powdered sugar

Preheat oven to 350 degrees. Butter 4 mini or 2 small loaf pans.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time. Stir in the zests and 1 tablespoon of the grapefruit juice. Add flour mixture alternately with the milk, starting and ending with the flour. Pour into pans.

Bake 30 – 35 minutes until tester comes out clean. Cool in pans for 10 minutes before removing.

Prepare glaze: Stir together juices with powdered sugar, adding more sugar if necessary to achieve a consistency you like. Remove cakes from pans and drizzle glaze over tops. Cool completely and serve or wrap up in parchment paper for a lovely hostess gift.