Citrus Pound Cake

This cake sits somewhere between a classic Southern sour cream pound cake and a citrus olive oil cake—decadent and structured but brightened with fresh citrus. The creaming step builds the foundation. Butter and sugar are beaten until aerated, creating a network of air pockets that expand in the oven; eggs are added gradually to stabilize the emulsion. Sour cream contributes fat and acidity, limiting gluten development and keeping the crumb soft for days. The defining technique, however, is the layering of citrus. Zest is rubbed directly into the dry ingredients, distributing its oils evenly, and fresh juice is added at the end for brightness. Baked low and steady, the cake sets evenly into a fine, bright, velvety slice.

Makes 1 (12- to 15-cup) Bundt cake

Ingredients

1½ cups (340 grams) unsalted butter, softened2 cups (400 grams) granulated sugar1½ teaspoons (3 grams) lightly packed lemon zest1½ teaspoons (3 grams) lightly packed lime zest1½ teaspoons (3 grams) lightly packed orange zest6 large eggs (300 grams), room temperature3 cups (375 grams) all-purpose flour¾ teaspoon kosher salt½ teaspoon baking soda1 cup (240 grams) cold sour cream2 tablespoons (30 grams) fresh lemon juice2 tablespoons (30 grams) fresh lime juice2 tablespoons (30 grams) fresh orange juiceCitrus Glaze (recipe follows)

Instructions

Preheat oven to 325°F (170°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and zests at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, salt, and baking soda. In another medium bowl, whisk together cold sour cream and fresh juices. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition.

Spray a 12- to 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.

Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 205°F (96°C), 1 hour and 5 minutes to 1 hour and 10 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Drizzle Citrus Glaze onto cooled cake to serve.

Citrus Glaze

Makes about 1 cup

Ingredients

2 cups (240 grams) confectioners’ sugar½ teaspoon lemon zest½ teaspoon lime zest½ teaspoon orange zest2 tablespoons (30 grams) fresh orange juice

Instructions

In a small bowl, whisk together all ingredients until combined. (Mixture will be thick.) Use immediately.

The post Citrus Pound Cake first appeared on Bake from Scratch.

Dessert

Citrus Pound Cake