Citrus Pound Cake

By á-24734

Ingredients

• Citrus Glaze:
• 1 Cup Butter, softened
• 3 Cups Sugar
• 6 Large Eggs
• 3 Cups Flour
• 1/2 tsp. Baking Soda
• 1 1/2 tsp. Lemon Zest
• 1 1/2 tsp. Lime Zest
• 1 1/2 tsp. Orange Zest
• 2 Tbs. Fresh Lemon Juice
• 2 Tbs. Fresh Lime Juice
• 2 Tbs. Fresh Orange Juice
• 1 Cup Sour Cream
• 2 Cups Powdered Sugar
• 1/2 tsp. Lemon Zest
• 1/2 tsp. Lime Zest
• 1/2 tsp. Orange Zest
• 1/4 Cup Fresh Orange Juice

Preparation

Step 1

Preheat oven to 325 degrees. Spray 10 cup Bundt pan with cooking spray with flour; set aside. In a large bowl, beat butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, and zests. Gradually add to butter mixture, beating until combined. Add juices and sour cream, beating until combined. Spoon batter into prepared pan. Bake until a wooden toothpick inserted near the middle comes out clean, about 65-70 minutes. Let cake cool in pan for 10 minutes. Remove from pan and allow to cool completely on a wire rack. Drizzle with citrus glaze. To prepare glaze, in a small bowl combine sugar, zests, and orange juice, whisking to combine.