Citrus Pound Cake

This triple citrus pound cake has segments of citrus, citrus syrup and a citrus glaze. Start by grating your citrus, you will need 2 teaspoons of grated lemon zest and half a teaspoon of orange zest. Once you have grated, remove the skin cutting through the skin and removing the pith at the same time. Cut between the membranes and cut the citrus pieces and place them in a bowl.

The goal here is to get pieces of citrus that have no membrane attached to them and do the same with the oranges. Cut the citrus segments into quarter-inch pieces, place them in a bowl and set them on the side. Into your mixer bowl you are going to sift your dry ingredients; all-purpose flour, superfine sugar, baking powder and coarse salt. Lightly whisk the ingredients then add three-quarters of a cup of creme fraiche.

Turn the mixer on low speed then add 6 eggs, unsalted butter that has been melted and cooled, citrus juice and citrus zest (2 teaspoons of lemon and half a teaspoon of orange zest.) Mix just until the batter is combined and smooth them remove the bowl from the mixer and add the citrus segments. Using a spatula, combine them then pour the batter into a prepared pan and bake them in a preheated 350F oven for 50 to 60 minutes.

When the cake is done, let it cool in the pan for about 15 minutes then turn it onto a rack and let it cool completely before glazing it. For glazing, add lemon juice, orange juice and half a cup of sugar into a saucepan and heat it over medium heat. Bring it up to a boil stirring it then brush the syrup over the cake. Slice and enjoy.