This cake is light and bursting with fresh citrus flavor. I think what sets this cake over the edge is the tangy yet sweet lemon icing. This cake is a citrus pound cake and not a lemon pound cake, because this cake is made with the zest of a lemon, lime, AND orange! If zesting is new to you, a microplane makes quick work and leaves you with pretty small ribbons of citrus. You want the colorful outer rind, but be careful not to zest down too far. You don't want the white pith (that bitter part of the citrus right under the zest). Pith make not a flavorful anything! The zest is where all the beautiful citrus oils are hanging out and provides a punch of citrus flavor.
So, now after what has been technically two years (with a whole lot of stops and starts in there). I present to you my first recipe post finally with picture! Thanks to all who have visited, read, and hopefully you will visit again.
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
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
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.
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.