Crafting a Vintage-Inspired Citrus Pound Cake from Scratch
In the realm of classic desserts, few evoke the sense of nostalgia quite like a Vintage-Inspired Citrus Pound Cake. With its timeless charm and zesty notes, this recipe harks back to a bygone era when simple, homemade treats held a special place at the table. Join us on a culinary journey as we explore the art of creating this citrus-infused delight from scratch.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- Zest of 2 lemons and 1 orange
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1 teaspoon pure vanilla extract
Instructions:
Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan, ensuring an easy release for the pound cake.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is key to achieving the pound cake’s dense yet tender texture.
Incorporate Eggs:
Add the eggs one at a time, beating well after each addition. This gradual process ensures proper emulsification and contributes to the cake’s richness.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Slowly add this mixture to the wet ingredients, alternating with the sour cream.
Add Citrus Zest and Juice:
Gently fold in the zest of lemons and oranges, along with …
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