Sunday, January 18, 2015

Tangerine Sour Cream Pound Cake

Photo via Hummingbird High
For the Sour Cream Pound Cake:
(makes one 10-inch bundt cake)
  • 3 cups all-purpose flour 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups granulated sugar
  • fresh grated tangerine zest from 4 tangerines
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 6 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract

For the Tangerine Cake Soak:
  • 1/4 cup fresh tangerine juice
  • 2 tablespoons fresh lemon juice
  • 1/4 cup granulated sugar

For the Tangerine Icing:
  • 2 cups confectioner's sugar, sifted
  • 1/4 cup fresh tangerine juice

Please click through to see the remainder of the recipe at:  http://www.hummingbirdhigh.com/2015/01/tangerine-sour-cream-pound-cake.html

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