Sunshine Pound Cake

It's been awhile! Did you miss me? I'm back with a bang. A lemony, citrusy bang.

So, the blog that this cake came from is one of my favorite new discoveries- it's been around for a while, but somehow I never came across it. This cake takes a little while to make, but it's not hard, and it's delicious.

Plus it has sunshine in the title, amirite?

Here are your ingredients: butter (except that's way too much), eggs, lemons, limes, an orange, baking soda, cake flour (info below), vanilla, sugar, and sour cream.

First, cream together your butter and sugar for about 3 minutes.

In a seperate bowl, sift together your flour and baking soda. A word on cake flour- if you don't want to buy any, it's very easy to substitute AP flour, which is what I did. You just need some cornstarch. Check out this link for instructions. Add in all your zests and whisk together.

In another bowl, mix together the sour cream, lemon juice, lime juice, orange juice, and vanilla.

Add the eggs to the butter-sugar one at a time, mixing well between each one. See? It's looking sunshin-y already.

Alternate adding the flour mixture and sour cream mixture, starting with and ending with the flour mixture. Pour the batter into a thoroughly greased bundt pan and level it off, shaking the pan around until it's even.

Bake it for 65-70 minutes, until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes on a wire rack before you turn it over and pray that it comes out of the pan. If it doesn't, don't panic, just knife around the edges until it wants to slide out.

Hopefully you have someone like The Husband who spends 5 minutes telling you that it's okay that it didn't come out perfectly.

While the cake is cooling down to room temperature, make your glaze. Whisk together the ingredients, then, once your cake is cooled, pour it on top! It's okay if it runs off a little. It looks pretty that way. Don't skimp on the glaze, either. It's delicious.

Seriously, look at it! It's beautiful! You can't even tell that it didn't come out of the pan perfectly.

Sunshine Pound Cake
From Ezra Pound Cake
For the cake:
1 cup butter, room temperature
3 cups sugar
6 eggs
3 cups cake flour
1/2 tsp. baking soda
1 tsp. salt
1 cup sour cream
zest of 1 lemon
zest of 2 limes
zest of 1 orange (save one tsp. of the zest for the glaze)
2 tbsp. fresh lemon juice
2 tbsp. fresh lime juice
2 tbsp. fresh orange juice
1 tbsp. vanilla extract
For the glaze:
2 cups powdered sugar
1 tsp. lemon zest
1 tsp. lime zest
1 tsp. orange zest
1/4 cup fresh orange juice

Preheat your oven to 325°. Thoroughly grease a bundt pan. In a mixer, cream your butter and sugar for 3 minutes on low speed. Meanwhile, in a seperate bowl sift together your flour and baking soda. Add your zests, whisk it together and set aside.

In another bowl, combine the sour cream, lemon juice, lime juice, orange juice, and vanilla. Stir together and set aside.

Add the eggs into the butter and sugar one at a time, mixing well between each one. Alternately add the flour mixture and the sour cream mixture starting and ending with the flour mixture. Make sure to scrape the sides of the bowl to get any stray ingredients. Put the mixer on medium speed for about 20 seconds.

Pour the mixture into your bundt pan, making sure the top is even. Bake for 65-70 minutes, until a toothpick inserted in the middle comes out clean.

Cool in the pan on a wire rack for 10 minutes before turning the pan over and letting the cake cool on the rack. While the cake cools, make the glaze.

In a bowl, whisk together the glaze ingredients. When the cake has reached room temperature, pour the glaze on top.