Sour Cream Citrus Pound Cake

Sour Cream Citrus Pound Cake with Lemon Glaze

From Cambridge School of Culinary Arts

from Boston Girl Bakes
Ingredients for Cake:

1 cup unsalted butter

2 1/4  cups sugar

4 eggs

2 1/2 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 cup sour cream

1 tsp. vanilla

Grated zest of 1 orange, 1 lemon, 1 lime

Directions:

1. Sift dry ingredients together in a bowl and set aside.

2.  In another bowl, combine grated orange, lemon, and lime zests, vanilla extract and sour cream.

3. In a mixing bowl, cream together the butter and sugar until light and fluffy.   Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.  Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix.

4. Grease and flour one bundt cake pan (or 2 large loaf pans- or 6-7 mini loaf pans).  Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller).  The cake is done when a toothpick or skewer inserted in the center comes out clean.  Allow to cool before glazing.

Lemon Glaze

1 1/4 cups confectioner's sugar

1/4 cup lemon juice

1/2 tsp. vanilla

1 tsp. lemon zest

Mix all ingredients until smooth.  Pour over top of cake and serve.  For a thicker glaze use less lemon juice.

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