Lemon Pound Cake

Ingredients:
9” Cake Pan
540g Butter
16oz Granulated Sugar
1 Blood Orange, zested
8 Whole Eggs
4oz Sour Cream
4tsp Vanilla Extract
16oz Cornmeal
8oz All-Purpose Flour
3tsp Baking Powder
1tsp Kosher Salt

Directions:
Cream the sugar, butter and zest together in a mixing bowl until light and fluffy.

Add eggs one at time until incorporated into the batter scraping the bowl.

Add the wet ingredients until combined and then fold in the dry ingredients by hand until incorporated.

Once the citrus rings have cooled, take them out of the simple syrup and arrange each one alternating onto the bottom of a 9” cake pan until fully covered.

Spoon in batter over the rings and bake at 325 degrees for about 30-45 mins until toothpick inserted comes out clean.