Thursday, January 31, 2013
Citrus Sour Cream Pound Cake
1 stick room temperature unsalted butter
1 1/2 cups sugar
1 tsp vanilla extract
1/2 teaspoon lemon extract
3 eggs, room temperature
1 tablespoon lemon zest (save juice for glaze)
1 tablespoon orange zest (save juice for glaze)
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
pinch of salt
1/2 cup sour cream
Preheat oven to 350 degrees F. Spray 9 x 5 in pan with baking spray.
In a large bowl, beat together butter and sugar for at least 3 minutes. Add both extracts and mix. Add eggs, one at a time, beating for 1 minute after adding each. In separate bowl, combine flour and baking soda. Add this to mixture and mix slowly until combined well. Add sour cream and mix well. Bake for approximately 1 hour (mine took a little longer) but start checking at 55 minutes. Remove from oven when toothpick inserted into center of cake comes out clean. Let cake rest in pan for 10 minutes before removing.
2 cups powdered sugar, well sifted
1 tablespoon lemon juice
1 tablespoon orange juice
Mix all ingredients together. More sugar can be added for a thicker consistency or more liquid can be added for a thinner glaze. Pour onto cake while still warm.