I just celebrated my 27th Birthday last week! We all had the flu, so it wasn't much fun, but my dear Tyler took the role of house-wife since he had spring break off from work. He made this delicious citrus pound cake...holy cow it was good! The month of March always brings sickness to our house, so it's kind of a blessing and a curse that Spring Break falls in March. Oh well, make the best of it- cause that's life!
Citrus Pound Cake
1 C. Butter softened
2 1/4 C. sugar
zest of 2 lemons
zest of 1 orange
6 eggs
3 C. self-rising flour
1/2 tsp salt
1/4 tsp baking soda
1 C. sour cream
1 tsp vanilla
1/2 tsp orange extract
juice of 1 lemon
powdered sugar (in a shaker)
Gradually add sugar and zests to butter until fluffy. Add eggs gradually, beating thoroughly after each. Sift dry ingredients. Add to batter alternately with sour cream, beat until smooth. Add extracts and lemon juice. Prepare bundt cake pan with cooking spray and coat with sugar. Bake @ 325 for 1 hour. Dust with powdered sugar and drizzle with Citrus dessert syrup. Top with Whipped Cream! YUM!
Citrus Dessert Syrup
Juice and zest of 1 orange
Juice and zest of 1 lemon
1 C. sugar
1/2 C. water
In medium saucepan, combine all ingredients. Heat until sugar dissolves. (This would be good over icecream too)
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