Citrus Pound Cake with Lime Syrup Glaze Citrus Pound Cake with Lime Syrup Glaze If we put any more citrus goodness inside this pound cake, you could drink it with breakfast! Ok, maybe not, but it is full of the bright flavours of orange, lemon, and grapefruit, all covered in a sweet-tart lime glaze. File this recipe under: can’t eat just one slice! Categories: Cakes & Cupcakes Frostings & Ganaches Thanksgiving Spring Summer Serves 1 9x5 inch loaf Prep Time 30 minutes Cook Time 70 to 75 minutes Ingredients For the Pound Cake: 1 ¾ cup + 1 tbsp (226 g) all-purpose flour ½ tsp (3 g) salt ¼ tsp (2 g) baking powder ¼ tsp (2 g) baking soda 1 cup (227 g) butter 1 cup + 2 tbsp (225 g) Redpath® Organic Granulated Sugar 4 eggs ¼ cup (63 ml) sour cream 2 tsp (10 ml) orange blossom water 1 tbsp (6 g) orange zest, finely grated 1 tbsp (6 g) lemon zest, finely grated 1 tbsp (6 g) grapefruit zest, finely grated For the Lime Simple Syrup: 3 tbsp (45 ml) water ¼ cup (50 ml) Redpath® Simply Raw™ Turbinado Sugar 1 tbsp (15 ml) lime juice 1 tbsp (6 g) lime zest, finely grated Simply Raw™ Turbinado Sugar Instructions For the Pound Cake: Preheat oven to 350°F (177°C). Grease and line a 9 x 5 inch loaf pan with parchment paper, leaving about a 2-inch overhang on the sides for easy unmolding. If using a decorative loaf pan, (we used a citrus themed one) lightly butter and flour the pan. In a bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. In the bowl of a stand mixer, using the paddle attachment, cream the butter with the Redpath® Granulated Organic Sugar until pale in colour and fluffy; about 5 minutes. Add eggs, one at a time, beating well after each addition before adding the next. Whisk together the sour cream, orange blossom water, and the zests. Image Add half of the dry ingredients into the bowl of the stand mixer; blend on low speed until just combined. Add in all of the sour cream mixture, and mix until well blended. Add in the remaining dry ingredients and blend until combined; do not overmix. Transfer the batter into the prepared loaf pan. Place into the preheated oven. Bake for 70 to 75 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and allow loaf to cool in pan; 10 minutes. With the aid of the parchment overhang, carefully remove the cake from the pan and place onto a wire cooling rack to cool completely. For the Lime Simple Syrup: In a measuring cup or heatproof bowl, heat water in a microwave until hot. Add the Redpath® Turbinado Sugar, stir to dissolve. Once dissolved, stir in the lime juice and lime zest. Allow simple syrup to cool to room temperature. Brush the simple syrup over the completely cooled cake. Let the simple syrup soak into the cake before serving; at least 15 minutes. CHEF'S TIPS *Zest citrus fruits before juicing. If zest is not required for a recipe save it for a future recipe. Wrap zest in plastic wrap or place into a small freezer-safe bag and place into the freezer up to 1 month. *If orange blossom water is not available, substitute it with any citrus juice, vanilla extract, or 1 teaspoon (5 ml) orange or lemon extract. *Related recipe: Candied Citrus Wheels More Cakes & Cupcakes Recipes Brûléed Brown Sugar Cheesecake Bars Confetti Sheet Cake Gingerbread Cupcakes No-Bake Pineapple Cheesecake Jars Strawberry-Coconut Tres Leches Cake Simple Marmalade & Whipped Cream Sponge Cakes Lemon Bunny Cupcakes Lemon Cupcakes Red Wine Chocolate Cupcakes with Chocolate Ganache Mini Chocolate Whoopie Pies (3 Ways)
