Citrus, Sour Cream Pound Cake

Serves 16-20 Prep Time 10 minutes   Cook Time 1 hours 30 minutes   Rated:

This cake is the perfect cake to use as a help yourself dessert for a huge crowd. I have made this cake on more than a few occasions now. Slice cake up on a platter, next to a massive bowl of berries with the ice cream, whipped cream also mounded up in large bowls, there is a lushness to it all that is inviting.

SO easy...and best idea yet, pierce cooked cake(s) several times over and over with a skewer and pour that hot citrus dessert syrup over while they are still in the tins. YUM. Sticky goodness. (OH and don’t forget the cream/ice cream!)

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Need

Do

1  

Preheat oven to 170ºC fan forced setting.

2  

Prepare 3 loaf tins by coating generously with melted butter and sprinkle with granulated sugar.

3  

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

4  

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

5  

Whip 1.5 min/Butterfly/speed 3.

6  

Remove Butterfly and add eggs and 100g of the flour.

7  

Combine 20 sec/speed 5.

8  

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

9  

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

10  

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

11  

Remove from tins. Dust with icing sugar.

12  

CITRUS DESSERT SYRUP

13  

Place all ingredients into Thermomix bowl and cook 5 min/90℃/speed 2.

14  

Syrup will keep for a week in the fridge in a screw top jar. Delicious served over almost any dessert!

Served with

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