Recipe: Lemon or Orange Pound Cake

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Lemon or Orange Pound Cake
2 sticks of butter
1 3/4 cup sugar
3 eggs
3/4 cup buttermilk
1/2 teaspoon baking soda
2 1/2 cups cake flour
1/2 teaspoon salt
1/2 cup fresh lemon or orange juice
Zest of 3 lemons or 3 oranges
3/4 cup pecans (optional)
Chocolate ganache
1/2 cup evaporated milk
1 tablespoon white sugar
1 tablespoon cocoa powder
1 1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla essence
1 tablespoon rum (optional)
Preheat oven to 300°F and grease a 12 cup bundt pan with Bakerʼs Joy, or butter and flour. Cream butter and sugar for a minute or two in a large bowl with a hand or stand mixer.
Add eggs to bowl with butter and sugar. Add buttermilk and continue to mix well. Add lemon or orange juice plus the zest and mix well.
In a separate bowl, sift cake flour, baking soda, and salt. Add dry ingredients to wet ingredients in three parts. Again mix well and scrap the sides.
Add pecans to cake batter if desired. Pour batter into a bundt pan and bake for one hour, then raise the temperature to 325°F to bake for an additional 30 minutes.
Allow cake to cool in the bundt pan for 10 minutes before flipping it. Flip it and continue to cool on a wire rack.
In a separate bowl, mix evaporated milk, sugar, and cocoa powder then heat it in the microwave until hot. Pour hot milk mixture over chocolate chips and mix until smooth.
Add essence and rum to chocolate mixture. Pour ganache over cake while on the rack. Slide the bundt cake on a cake dish. Enjoy with a tall glass of milk.