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Triple Citrus Pound Cake. Fresh orange, lemon and lime brighten this cake. Sour cream provides richness. Delicious plain or as a base for other desserts.

Triple Citrus Pound Cake

Servings 1 (9 inch) loaf

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup sour cream I used light
  • 1/4 cup fresh squeezed juice orange, lemon and lime, see notes
  • 1 1/2 Tablespoons zest orange, lemon and lime, see notes
  • 1 teaspoon vanilla extract
  • 1 teaspoon buttery sweet dough flavor optional
  • 1/2 cup unsalted butter room temperature
  • 1 1/4 cups sugar
  • 3 large eggs room temperature

Instructions

  1. Preheat oven to 350 degrees F. Spray or lightly grease a 9 x 5 inch loaf pan.
  2. Whisk together flour, baking powder, baking soda and salt. Set aside.
  3. Whisk together sour cream, juices, zests and extract/flavorings.
  4. With an electric mixer, beat softened butter and sugar together until light and fluffy, about 2-3 minutes.
  5. Add eggs, one at a time, beating until well combined after each addition.
  6. Alternate adding flour and sour cream mixtures beginning and ending with flour (1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, 1/3 flour) beating on low until just combined after each addition.
  7. After you add the last bit of flour, insure the mixture is thoroughly combined, then pour into prepared pan, spreading evenly.
  8. Bake for 60-70 minutes or until a long toothpick inserted into center comes out clean. You can also use an instant read thermometer to check for doneness. Temperature should read about 205 degrees.
  9. Allow to cool for 5 minutes in the pan, then turn out onto a wire rack to finish cooling completely.
  10. Serve plain, or dust with powdered sugar. See notes if you'd like to make an icing to drizzle on top.

Recipe Notes

*Pound cake tastes better the next day. After cooling, just wrap in foil or plastic wrap and store at room temperature.

*Be sure to use the right sized pan. You'll need the full 9 X 5 to fit all of the batter.

*You can vary the amount of each zest and juice you use as long as you still end up with the same total amount. For the zest, I used 1 Tablespoon orange, 1 teaspoon of lemon and 1/2 teaspoon of lime. For the juice, I used 2 Tablespoons of orange, 1 1/2 Tablespoons of lemon and 1/2 Tablespoon of lime. (1 Tablespoon= 3 teaspoons. 1/2 Tablespoon = 1 1/2 teaspoons)

*You can use your leftover juice (one or combined) to make a quick glaze or icing for your cake. Just take 1 cup of confectioner's sugar and add a little bit of juice at a time until you get your desired consistency. You can also add some leftover zest, if you have some for an even stronger flavor. Drizzle over cooled cake.

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