Citrus, Sour Cream Pound Cake

Serves 8-10
by Tenina Holder

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.

I have tweaked it again for my daughter! Well, her baby's blessing day. This is the mother of easy cakes that feeds a complete mob...I now need to find another reason to make it to take a better picture....hold that thought.

Pic taken, cake made on more than a few occasions now. SO easy. Feeds a crowd...a big crowd. Serve with fresh berries...and best idea yet, pierce cooked cake several times over and over with a skewer and pour hot citrus syrup over. YUM. Sticky goodness. (OH and don’t forget the cream/mascarpone!)


  • 400 g golden caster sugar
  • 2 lemons, zest finely grated
  • 1 orange, zest finely grated
  • 250 g butter, cubed
  • 6 eggs
  • 440 g SR flour
  • 100 g fresh lemon juice
  • 1/2 tsp Pink Salt Flakes BUY
  • 1 tsp bicarb soda
  • 250 g sour cream
  • 1 tsp Vanilla - Bean Paste BUY
  • 4 doTERRA - Wild Orange Oil BUY
  • 2-3 Drop doTERRA lemon oil BUY
  • Citrus Dessert Syrup
  • 1 orange, zest and juice
  • 1 lemon, zest and juice (or lime)
  • 100 g water
  • 200 g sugar
  • Fresh berries to serve
  • Whipped cream or mascarpone to serve



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 TM bowl and mill 20 sec/speed 9.


Add butter to TM 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 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.




Place all ingredients in TM 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!

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


Serve with whipped cream, lots of berries and drizzled with Citrus Dessert Syrup.

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