Citrus Pound Cake - Bake from Scratch

      This cake falls between a traditional Southern sour cream pound cake and a citrus olive oil cake—rich and structured, yet infused with fresh citrus notes. The creaming process forms the base, as butter and sugar are beaten together until light and airy, creating a system of air pockets that grow in the oven; gradually adding eggs helps stabilize the emulsion. Sour cream adds both fat and acidity, which limits gluten formation and keeps the crumb tender for days. The key technique is the incorporation of citrus. Zest is integrated directly into the dry ingredients, allowing its oils to distribute evenly, while fresh juice is added at the end for a burst of brightness. Baked at a low and steady temperature, the cake develops into a beautifully bright and velvety slice.

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

      **Ingredients:**

      - 1½ cups (340 grams) unsalted butter, softened

      - 2 cups (400 grams) granulated sugar

      - 1½ teaspoons (3 grams) grated lemon zest

      - 1½ teaspoons (3 grams) grated lime zest

      - 1½ teaspoons (3 grams) grated orange zest

      - 6 large eggs (300 grams), at room temperature

      - 3 cups (375 grams) all-purpose flour

      - ¾ teaspoon kosher salt

      - ½ teaspoon baking soda

      - 1 cup (240 grams) cold sour cream

      - 2 tablespoons (30 grams) fresh lemon juice

      - 2 tablespoons (30 grams) fresh lime juice

      - 2 tablespoons (30 grams) fresh orange juice

      - Citrus Glaze (recipe follows)

      **Instructions:**

      1. Preheat the oven to 325°F (170°C).

      2. In a stand mixer bowl with a paddle attachment, cream the butter, sugar, and zests on medium speed until light and fluffy, approximately 3 to 4 minutes, pausing to scrape the bowl. Add the eggs one at a time, ensuring each is well mixed before adding the next.

      3. In a medium bowl, whisk together the flour, salt, and baking soda. In another medium bowl, combine the cold sour cream with the fresh juices.

      4. With the mixer set to low speed, gradually mix the flour combination into the butter mixture alternating with the sour cream mixture, starting and finishing with the flour mix, beating just until blended after each addition.

      5. Grease a 12- to 15-cup Bundt pan with baking spray that contains flour. Pour the batter into the prepared pan. Gently tap the pan on a countertop lined with a kitchen towel a few times to settle the batter and eliminate any air pockets.

      6. Bake until a wooden pick inserted near the center comes out clean and an instant-read thermometer reads 205°F (96°C), which should take about 1 hour and 5 minutes to 1 hour and 10 minutes. Allow to cool in the pan for 10 minutes. Invert the cake onto a wire rack and let it cool completely. Drizzle the Citrus Glaze over the cooled cake before serving.

      Let us know how it turned out!

      **Citrus Glaze**

      Makes about 1 cup

      **Ingredients:**

      - 2 cups (240 grams) confectioners’ sugar

      - ½ teaspoon lemon zest

      - ½ teaspoon lime zest

      - ½ teaspoon orange zest

      - 2 tablespoons (30 grams) fresh orange juice

      **Instructions:**

      1. In a small bowl, combine all ingredients and whisk until smooth (the mixture will be thick). Use immediately.

      Let us know how it turned out!