Citrus Vanilla Pound Cake | Bring the bright flavors of summer to your dessert table with this Citrus Vanilla Pound Cake.  For those that don’t like sweet desserts this is the cake for you!  With the perfect balance of citrus, vanilla and a glaze that brings it all together.  If you’re looking for the perfect brunch or luncheon dessert this is the one!

I love the combination of citrus with blueberries.  Bump up this vanilla cake with a dollop of blueberry sauce or create a build your own bar.  With different toppings and sauces.  Click here for the blueberry sauce—->>>>BLUEBERRY SAUCE.

For an easy alternative to the vanilla glaze.  Take a can of store bought vanilla frosting, spoon it into a microwave safe bowl.  Heat 30 seconds or until the frosting is runny.  Pour over cooled cake.  During the summer you can also find lime or orange frosting.  You can either add one flavor or add dollops of all three to really create a delicious glaze.

HERE’S HOW I CREATED A BUILD YOUR OWN POUND CAKE BAR—->>>>MAKE IT YOUR OWN POUND CAKE BAR

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Citrus Vanilla Pound Cake

Yield: 12

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

 

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Ingredients

For the Cake

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 1/2 teaspoon vanilla extract
• 6 large eggs
• 1 cup sour cream

For the Glaze

• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

For the Topping

• 2 teaspoons lemon zest
• 2 teaspoons orange zest
• 2 teaspoons lime zest

Instructions

For the Cake:

Preheat oven to 325°.  Coat a 12 cup bundt pan with shortening and flour.

In a medium bowl whisk together flour, baking soda and salt; set aside.  In a large mixing bowl beat together the butter and sugar, lemon zest, lime zest, orange zest, lemon juice, orange juice and vanilla until light and creamy.  Add eggs one at a time combining between each addition.  Add flour mixture to butter mixture, alternately with sour cream.  Beat until smooth.  Pour batter into prepared pan.  Bake 90 to 95 minutes or when a wooden toothpick inserted into the center comes out clean.  Run a knife around the edges to loosen.  Set cake facing down on a wire rack 15 minutes.  Then release from pan and cool completely on cooling rack.

For the Glaze:

In a small bowl whisk together the sugar, juice and vanilla.  Pour over cooled cake.  Sprinkle lemon, orange and lime zest on top of the cake while the glaze is still wet.

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