Imagine a five flavor pound cake - but all the flavors are citrus! I went into my collection of extracts and pulled out lemon, orange, Fiori di Sicilia, lemon drop emulsion, and key lime emulsion. Use what you can find and add vanilla if you come up short!
1 pound (4 sticks) butter, room temperature
7 cups powdered sugar or 4 cups granulated sugar
1 tablespoon of each extract and 1 teaspoon each of emulsions (I used lemon extract, orange extract, Fiori di Sicilia flavor, lemon drop emulsion, key lime emulsion)
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 1/2 cups sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until fluffy and it sticks to the bowl (about 6 minutes at medium speed). Add extracts, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in remaining flour, alternating with the sour cream and beginning and ending with flour. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Five Flavor Citrus Glaze
2 cups powdered sugar
1 teaspoon of each extract and 1/4 teaspoon of each emulsion (I used the same flavors above)
3-5 tablespoons buttermilk
1 drop yellow food coloring
With an electric mixer, beat together powdered sugar, extracts, and 3 tablespoons buttermilk. Add more buttermilk a tiny splash at a time until desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly drizzle over cake.
