Zesty Citrus Sock-It-To-Me Cake

A delightful twist on the classic Sock-It-To-Me Cake, this Zesty Citrus version combines orange and lemon zest for a refreshing dessert, ideal for brunch or as a glamorous afternoon tea centerpiece.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 12

Ingredients

2 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar

3/4 cup unsalted butter, softened

1 cup sour cream

1/4 cup milk

4 large eggs

2 teaspoons vanilla extract

1 tablespoon orange zest

1 tablespoon lemon zest

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

For the Glaze: 1 cup powdered sugar

2 tablespoons orange juice

1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and grease a bundt pan.

2. In a bowl, mix flour, baking powder, baking soda, and salt.

3. In a separate bowl, cream together butter and sugars until light and fluffy.

4. Beat in eggs one at a time, then stir in vanilla, orange zest, and lemon zest.

5. Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients.

6. Pour half of the batter into the prepared pan and sprinkle with pecans.

7. Add remaining batter over the pecans and smooth the top.

8. Bake in preheated oven for 45-50 minutes or until a toothpick comes out clean.

9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

10. For the glaze, whisk together powdered sugar, orange juice, and lemon juice until smooth, then drizzle over cooled cake.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

For best results, serve at room temperature or gently reheat individual slices in the microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.