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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Preheat oven to 170ºC fan forced setting.


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


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


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


Whip 1.5 min/Butterfly/speed 3.


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


Combine 20 sec/speed 5.


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


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


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.


Remove from tins. Dust with icing sugar.




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


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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