Tenina.com's Citrus, Sour Cream Pound Cake



  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 TM bowl and mill 20 sec/speed 9.

  4. Add butter to TM 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.


  13. Place all ingredients into TM 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!

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