Sunday, November 17, 2013

Sour Cream Citrus Pound Cake

A few mere days ago, my biggest views per day number was 65 and I had hoped that maybe someday soon I would hit 100. I figured a reasonable goal. Well I am so proud to say that thanks to all of you coming over from foodgawker, because I have hit well over 700 now in one day! And of course that got me a little sentimental and made me start looking back through my blog posts. I went back to my very first recipe I posted and (gasp!) will you believe I didn't put a picture with it? Nope. Not one photo. Not even a quick camera shot from my phone! So I figured it was high time we got a photo of what I have come to believe is the best pound cake I have put to my lips.  Seriously, folks, I can't stress to you just how good this cake is. I finally present to you (with photo) my sour cream citrus pound cake.

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.

I made this cake in a bundt pan this time, but generally I make it in two loaf pans. The bundt pan was great for presentation, but I think the loaf pans allow for more cake to icing ratio.  So if I were you make it in a loaf pan if you are like me and live for the sweet gooey icing.  If presentation is what you are going for, you could always make more icing!  This cake make a great Christmas present for family members, co-workers, the mailman, whoever is on your list.  I made it for my co-workers last year and it was well received and got the stamp of approval statement of "I must have that recipe."

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
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
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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