Recipes

[rondell]

Citrus Pound Cake

Yield: 1 (10-inch cake)

1 cup unsalted butter, softened

3 cups sugar

6 large eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sour cream, divided

1 tablespoon lemon zest, divided

2 tablespoons fresh lemon juice

1 tablespoon orange zest, divided

2 tablespoons fresh orange juice

1 tablespoon lime zest, divided

1/2 teaspoon vanilla extract

1/4 cup confectioners’ sugar

1 tablespoon fresh lime juice

1. Preheat oven to 325 degrees. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a large bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture, alternately with one cup sour cream, beginning and ending with flour mixture. Add one teaspoon lemon zest, lemon juice, one teaspoon lemon zest, orange juice, one teaspoon lime zest, and vanilla, stirring to combine. Pour batter into prepared pan. Bake until a wooden pick inserted in the center of cake comes out clean, one hour 15 minutes to 1 hour 30 minutes. Cover cake loosely with aluminum foil if it begins to brown.

5. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

6. In a medium bowl, whisk together remaining 1/2 cup sour cream, confectioners’ sugar, and lime juice. Spoon over cooled cake. Sprinkle with remaining two teaspoons lemon zest, remaining two teaspoons orange zest, and remaining two teaspoons lime zest. Refrigerate cake until ready to serve.