I just read that Jessica Simpson is going to appear on “Oprah” this Friday to complain about John Mayer calling her “sexual napalm.”
What’s wrong with being sexual napalm?
MUST I BEAR THIS BURDEN ALONE?
Of course not. I’m sure you’re all sexual napalm, and that’s why you deserve this bombshell of a cake.
I call it Sunshine Pound Cake, because it’s a sunny yellow and packed with citrus: lemon, lime and orange. The cake is sweet and buttery, pillowy soft with a tight crumb, but you can see the citrus zest confetti peeking out all over, ready to party.
You can gobble the cake up by itself, or add the Sunshine Glaze. It’s a thick glaze made with confectioners’ sugar, citrus zest and fresh orange juice. Spoon the glaze over the cake as soon as it reaches room temperature, and the glaze will sink into the top of the cake, giving you a few intensely sweet and citrusy bites with each slice.
It’s like snacking on sunshine.
Like sexual napalm, but lemony.
Such is the bombshell’s burden. God bless us, every one.
Sunshine Pound Cake
Rebecca Crump (EzraPoundCake.com)
- 1 cup butter, room temperature
- 3 cups sugar
- 6 eggs
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sour cream
- Zest of 1 lemon
- Zest of 2 limes
- Zest of 1 orange (minus 1 teaspoon, to use in glaze)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1 tablespoon vanilla extract
- Sunshine Glaze (recipe follows)
- Preheat the oven to 325 degrees F. Set the rack in the middle of the oven. Generously grease a bundt pan with a nonstick spray, like Baker’s Joy®.
- In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on low speed for 3 minutes.
- In the meantime, sift the flour and baking soda into a bowl. Add the zests, whisk to combine, and set aside.
- Measure the sour cream, fruit juices, and vanilla into a separate bowl, whisk to combine, and set aside.
- Add the eggs, one at a time, fully incorporating after each addition. Scrape the sides of the bowl before adding dry ingredients.
- Add the flour mixture alternately with the sour cream mixture, beginning and ending with the dry mixture.
- Scrape the sides of the bowl and the area under the paddle to break up any clumps. Turn up the mixer to medium speed for about 20 seconds.
- Pour the batter into your prepared bundt pan. Level it with a rubber spatula or by moving the pan back and forth.
- Bake for 65 to 70 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Invert the pan, remove the cake, and let it cool on the wire rack.
- Allow the cake to cool to room temperature, about 30 minutes, before glazing. (Tip: Place a piece of wax paper or parchment under the wire rack to catch dripping glaze.)
Makes about 1 cup
- 2 cups confectioners’ sugar
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- 1/4 cup fresh orange juice
- Whisk the ingredients together until smooth.
- Apply the glaze by spooning or pouring it on when the cake has reached room temperature.