A delightful pound cake with a creamy texture and a hint of citrus, perfect for any occasion.
Prepare a 10-inch bundt pan by greasing it with butter and dusting it with flour.
Ensure the pan is evenly coated to prevent sticking.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Creaming incorporates air, which helps the cake rise.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually ensures a smooth batter.
Mix in half of the flour, followed by the whipping cream, and then the remaining flour.
Alternate additions to maintain a smooth batter consistency.
Stir in the vanilla extract and citrus zest until well combined.
The zest adds a refreshing flavor to the cake.
Pour the batter into the prepared pan, spreading it evenly.
Tap the pan gently to remove air bubbles.
Place the pan in a cold oven, then set the temperature to 350°F and bake for 60-70 minutes, or until a knife inserted in the center comes out clean.
Starting in a cold oven helps the cake rise evenly.
Let the cake cool in the pan for 5 minutes before transferring it to a cooling rack to cool completely.
Cooling briefly in the pan helps the cake set.
Serve the cake as is or with a dusting of powdered sugar or a citrus glaze.
Presentation enhances the appeal of the dessert.
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