Citrus Pound Cake

4 eggs

1 1/4 cups sugar

1/2 teaspoon salt

3/4 cup half-and-half

2 teaspoons each finely grated lemon and orange zest

1 3/4 cups all purpose flour

1 1/4 teaspoons baking powder

1 stick butter, melted and cooled

1/4 orange juice


Preheat oven to 325 degrees. Line 9x5x3 inch loaf pan with greased waxed paper.

Lightly beat eggs with electric mixer. Slowly add sugar and salt and beat until fluffy. Beat in half-and-half and zests.

Sift flour with baking powder. Add to egg mixture and beat until smooth. Stir in butter. Pour into prepared pan and bake about 1 1/4 hours or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Pierce top all over with toothpick and brush with orange juice. Cool completely, then invert to remove. 

To serve: slice and add a dollop of  clotted cream

Serves 10-12