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.
- 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
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.
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 …Crafting a Vintage-Inspired Citrus Pound Cake from Scratch READ MORE