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.
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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)
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. 
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 Syrup
6 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.
Sumayah says
Hello Helen.
What can I use as a replacement for sour cream?
Helen S Fletcher says
Hi Sumayah, you can use buttermilk but the texture may be different since it is more liquid.
Cari says
Do you use panko breadcrumbs?
Helen S Fletcher says
Hi Cari, no not for sweet doughs. Just regular bread crumbs.
Elle says
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.
hfletcher says
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.
Elle says
https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
Here’s what I follow, but I’ll use other brand flour and try it as you do it. Thanks.
hfletcher says
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.
Lynn says
Delicious as always
hfletcher says
Thanks Lynn.
RobL says
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.
Leslie says
Can I use two 8x4 loaf pans?
hfletcher says
Hi Leslie - I haven't done it, but can't see why not. Just watch the baking time so they don't dry out.
Helen Szafran says
Do you have to use the brandy? Can you substitute orange extract for the liqueur?
hfletcher says
Hi Helen - If you don't use brandy, use water. That would be way too much orange extract to use.
CECILIA MANJOMEKA says
how much flour is needed
hfletcher says
Hi Cecilia - See the reply to Delores
Dolores says
How much flour is needed? Thank you!
hfletcher says
Hi Delores and Cecilia - 2 cups. The recipe has been fixed so it is correct now. Thanks so much for bringing this to my attention.
Fern says
How’ve many minutes do you boil the soaking syrup the 1st time?