Citrus Pound Cake


Citrus Pound CakeThis Citrus Pound Cake is a simple sour cream cake enhanced with lots of orange and lemon zests.  It is straightforward, quick to make and yields a large, moist cake that is soaked two ways to ensure that the entire cake receives this benefit. It is soaked from the top and bottom.

The cake is made in the original 10” bundt pan.  There is a good reason for this.  It is the only one I have!

There is one tool used in making this that I could not do without.  My microplaner makes zesting citrus so much easier and yields a lot more than grating does. If there isn’t one in your kitchen, there should be.Microplaner for Citrus Pound Cake

The soaking syrup for the Citrus Pound Cake should be made about 10 minutes before the cake is finished baking. Fine breadcrumbs as needed

Citrus Pound CakeIngredients for the Citrus Pound Cake

Fine breadcrumbs as needed
2 cups all purpose flour (280 grams or 10 ounces)
2 teaspoons baking soda
1 cup butter, softened (225 grams or 8 ounce)
1 1/2 cups sugar (300 grams or 10 1/2 ounces)
3 eggs
2 tablespoons orange zest*
2 tablespoons lemon zest*
1 tablespoon almond extract
1 cup sour cream

*It will take 2 oranges and 2 large lemons to get enough zest.

Preheat the oven to 325°F.  Spray a 10” bundt pan with a releasing agent.  Sprayed bundt pan for Citrus Pound CakeCover the entire inside of the pan and the tube with the breadcrumbs.  Turn the pan upside down and tap the pan lightly on the work surface covered with wax paper.  Set aside.Bundt covered with bread crumbs for Citrus Pound Cake

Whisk together the flour and baking soda.  Set aside.

Cream the butter and sugar until very light and fluffy.Butter and sugar creamed for the Citrus Pound Cake

Scrape down.Butter and sugar scraped down for Citrus Pound CakeAdd the eggs, both zests and almond extract.  Liquid ingredients added for Citrus Pound CakeBeat to combine.  It may curdle and if it does don’t worry about it.  It will be corrected in the next step.Curdled batter for Citrus Pound Cake

Alternately add the flour and sour cream, starting and ending with the flour.  I add flour four times and the sour cream three times.Flour added to Citrus Pound Cake

Batter beaten for Citrus Pound Cake

Spoon it into the prepared pan evenly.  Batter spooned into the pan for Citrus Pound CakeUsing the back of the spoon smooth out the batter, making it a bit higher around the edge of the pan.Batter spread out for Citrus Pound Cake

Bake for 45 to 50 minutes until a cake tester comes out clean.

Soaking SyrupSoaking syrup ingredients for Citrus Pound Cake6 tablespoons butter (90 grams or 3 ounces)
1/2 cup sugar (100 grams or 3 1/2 ounces)
1/2 cup fresh orange juice (from the oranges above)
1/4 cup fresh lemon juice (from the lemons above)
2 tablespoons orange liqueur
2 tablespoons brandy
2 teaspoons almond extract

Melt the butter in a small saucepan.  Add the sugar, orange and lemon juices.  Bring to a boil and boil hard for  4 to 5 minutes to reduce the mixture so it is somewhat thickened.  Add the liqueur and brandy, boil again for 2 minutes.Soaking syrup for Citrus Pound Cake

Finishing the Citrus Pound Cake
After the cake is baked, leave it in the pan.  After 5 minutes, poke holes with a skewer about 3/4 of the way down the cake but do not go through to the bottom.  Holes poked in cake for Citrus Pound CakeSpoon about half of the hot syrup on the cake, waiting for it to be absorbed before adding more.  Let the cake cool completely.First soaking for Citrus Pound Ake

Turn the cake out and brush the remaining syrup on the Citrus Pound Cake.Soaked cake for Citrus Pound CakeServe as it, with fruit.




Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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16 thoughts on “Citrus Pound Cake

  1. Elle

    What brand of flour do you use? Or what protein count. King Arthur is 4.25/cup. You’re recommending 5 oz./cup. I hate disappointments.

    1. hfletcher Post author

      Hello Elle – I cannot figure out how KA measures their flour. I use the same number most professionals use – 140 grams or 5 ounces for unsifted all-purpose or bread flour. I use 125 grams or approximately 4 1/3 ounces for cake flour. I use Pillsbury or Gold Medal or whatever we get at the restaurant – it varies. All of the recipes on my site or in my books are based on 140 grams or 5 ounces. Hope this helps.

        1. hfletcher Post author

          I have seen their chart but it only works with their recipes. If you made one of my recipes using their chart the recipe would not have the desired outcome. However, you can certainly use KA all purpose flour, just use my weights. It will come out just fine.

  2. RobL

    Make one very similar. I use all Cointreau. But, you had me at Brandy. This one will be on the menu for the coming weekend. Thank you.

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