CITRUS, SOUR CREAM POUND CAKE

Citrus and Sour Cream Pound Cake

Well this is an oldie but a goldie and I had to revisit this so that my daughter could decorate a cake for her friends birthday. She is starting a new blog herself to showcase her cake decorating skills, see the link to Cakealiscious here.

This cake is ideal for decorating and certainly is nothing like the old fruit cake that was traditionally used to get a great fondant look. It can also be steamed in your Combi Steam Oven, and of course served with the Citrus Dessert Syrup as directed.

NEED:

420g caster sugar

zest 2 lemons, and 1 orange

250g butter, cubed

6 eggs

440g SR flour

100g fresh lemon juice

½ teaspoon salt

1 tsp bicarb soda

250g sour cream

1 tsp vanilla

1 tsp  orange oil

1 x 11 cup capacity bundt cake pan

DO:

Preheat oven to 170ºC fan forced setting.

Place sugar and zests into mixing bowl and mill for 20 sec/speed 9.

Add butter to mixing bowl and chop for 20 sec/speed 6.

Insert Butterfly and whip for 1.5 min/speed 3.

Remove Butterfly and add eggs and 1/2 of the flour.

Combine for 20 sec/speed 5.

Add remaining flour, juice, salt, bicarb soda, sour cream, vanilla and orange oil.

Blend for 30 sec/speed 8, with the aid of the spatula. Scrape down sides and repeat.

Prepare fluted (bundt) cake pan by coating generously with melted butter and sprinkle with granulated sugar.

Pour batter into prepared pan. Bake for around 75-90 minutes or until skewer comes out clean, then leave in switched off oven to cool.

Remove from pan. Dust with icing sugar.

SERVE:

With whipped cream and drizzled with Citrus Dessert Syrup.

CITRUS DESSERT SYRUP:
Zest and juice 1 orange and 1 lemon (or lime).

Place in pan with 200g sugar and 100g water on Induction 4 until sugar dissolves and all flavors are infused.

Will keep for a week in the fridge in a screw top jar.

Delicious served over almost any dessert!

Can be used to decorate the plate around a dessert…Master Chef style, Georgie Porgie style, or well, Tenina style!