In 2009 I gave myself a Christmas present (sidenote…I think everyone should do this) of a Baking Series class at the Cambridge School of Culinary Arts in Cambridge, MA. I didn’t have a blog then, and I didn’t know much about baking, but I knew I wanted to learn. And boy, did I!
It was a wonderful experience, and I baked and ate many, many (many) things…but the recipe I enjoyed the most was this Sour Cream Citrus Pound Cake. Banish all thoughts of bottled extracts, and grab an orange, lime, and some lemons instead. The tang of the citrus zest gives the cake such a wonderful aroma and flavor, and like all pound cakes, it also works well as a Bundt…arguably my favorite way to serve cake.