This 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.
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 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 ½ cups sugar (300 grams or 10 ½ ounces)
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. Cover 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.
Whisk together the flour and baking soda. Set aside.
Cream the butter and sugar until very light and fluffy.
Scrape down.Add the eggs, both zests and almond extract. Beat to combine. It may curdle and if it does don’t worry about it. It will be corrected in the next step.
Alternately add the flour and sour cream, starting and ending with the flour. I add flour four times and the sour cream three times.
Spoon it into the prepared pan evenly. Using the back of the spoon smooth out the batter, making it a bit higher around the edge of the pan.
Bake for 45 to 50 minutes until a cake tester comes out clean.
Soaking Syrup6 tablespoons butter (90 grams or 3 ounces)
½ cup sugar (100 grams or 3 ½ ounces)
½ cup fresh orange juice (from the oranges above)
¼ 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.
Finishing the Citrus Pound Cake
After the cake is baked, leave it in the pan. After 5 minutes, poke holes with a skewer about ¾ of the way down the cake but do not go through to the bottom. Spoon about half of the hot syrup on the cake, waiting for it to be absorbed before adding more. Let the cake cool completely.
Turn the cake out and brush the remaining syrup on the Citrus Pound Cake.Serve as it, with fruit.