Pound Cake With Citrus Glaze
Meiko Temple shows us how to make a classic pound cake - no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It’s flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.
Tasty Team
85% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 8 servings
Pound Cake
- 3 sticks unsalted butter, softened
- 3 cups granulated sugar (600 g)
- 6 large eggs
- 8 oz sour cream (225 g), or cream cheese
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract
- 3 cups self-rising flour (375 g)
- 1 teaspoon kosher salt
- 2 tablespoons all purpose flour
- nonstick cooking spray, for greasing
Citrus Glaze
- 2 ½ cups powdered sugar (275 g), sifted
- 5 tablespoons milk
- 3 tablespoons unsalted butter, melted
- 1 lemon, zested
- 1 lime, zested
- 1 orange, zested
- 1 teaspoon vanilla extract
Nutrition Info
- Calories 731
- Fat 15g
- Carbs 136g
- Fiber 8g
- Sugar 92g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
- Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3–4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
- Sift the self-rising flour and salt into a large bowl.
- Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
- Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
- Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
- Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
- Pour the glaze over the cooled cake, then slice and serve.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
