Sour lemon pound cake with cream cheese frosting and blood orange and grapefruit salsa

Turn the humble pound cake into something elegant and special. Adding sour cream grants a sweet and tangy flavour while blood oranges and grapefruits give it a burst of summer colours.

Serves 8 Prep time 15 minutes
Baking time 45 minutes

250g unsalted butter
1½cup fine sugar
3 tbsp grated lemon rind
4 eggs, about 55g each
3 cups self rising flour
2 cups sour cream
1 cup fresh lemon juice

Sour cheese icing
1 cup cream cheese
3 tbsp unsalted butter
½ cup cream
3 tbsp orange juice

Blood orange salsa
75g orange wedges
120g blood orange wedges
120g grapefruit
4 leaves mint, finely chopped
1 tbsp orange peel, thinly sliced
1 tbsp blood orange peel,
thinly sliced
1 tbsp grapefruit peel, thinly sliced
2 tbsp sugar syrup

• Add unsalted butter, fine sugar and lemon rind in a kitchen mixer. Beat until the texture is fluffy and creamy. Add eggs, one by one. Beat well.
• Using a baking scraper, fold in self rising flour, sour cream and lemon juice into the mixture, ensuring that it’s well mixed.
• Do this quickly: pour the batter in a butter greased, 35cm rectangular cake tin in a preheated 180°C oven. Bake for 45 minutes. Let cool. Unmould.
• Combine all the ingredients for the sour cream cheese icing well. Spread the icing all over the cake.
• Meanwhile, combine all the ingredients for the blood orange salsa. Garnish the cake with the salsa.

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