Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

citrus pound cake

(3 ratings)
eatygourmet avatar
Recipe by
Lynnda Cloutier
@eatygourmet
Mission Viejo, CA

A light refreshing dessert for after a summer barbecue.From an Old magazine

►
(3 ratings)

Ingredients For citrus pound cake

  • 1 cup unsalted butter, softened
  • 3 cups sugar
  • six large eggs, at room temperature
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1/2 cup sour cream, divided
  • 1 tablespoon lemon zest, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon orange zest, divided
  • 2 tablespoons fresh orange juice
  • 1 tablespoon lime zest, divided
  • 1/2 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • 1 tablespoon fresh lime juice

How To Make citrus pound cake

  • 1
    preheat oven to 325°. Spray a 15 cup Bundt pan with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and medium speed with a mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a large bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture, alternately with 1 cup sour cream, beginning and ending with flour mixture. Add 1 teaspoon lemon zest, lemon juice, 1 teaspoon orange zest, orange juice, 1 teaspoon lime zest, and vanilla. Stir to mix. Pour batter into prepared pan.
  • 2
    Bake until a wooden pick inserted in the center of the cake comes out clean, one hour 15 minutes to 1 hour 30 minutes. Cover cake loosely with foil if it begins to brown
  • 3
    Let cool in pan for 10 minutes. Remove from pan and let cool completely on wire rack.
  • 4
    In a medium bowl, whisk together remaining 1/2 cup sour cream, powdered sugar, and lime juice. Spoon over cooled cake. Sprinkle with remaining 2 teaspoons lemon zest, remaining 2 teaspoons orange zest, and remaining 2 teaspoons lime zest. Refrigerate cake until ready to serve. Makes one 10 inch cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Citrus pound cake:

ADVERTISEMENT
ADVERTISEMENT