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