Citrus Pound Cake
1 c. butter, softened
2 1/4 c. castor sugar (superfine sugar)--I just put granulated sugar in the food processor for 2 minutes.
Zest of 1 lemon
Zest of 1 orange
3 c. flour
1/2 tsp. baking soda
1 c. sour cream
1 tsp vanilla extract
Juice of 1 lemon
Juice of 1 orange
Powdered sugar

To  the butter, gradually add the sugar and zests, beating until light and fluffy.  Add eggs, one at a time, beating thoroughly after each.  Sift together flour, salt, and soda.  Add to batter alternately with sour cream, beating until smooth.  Add vanilla, lemon juice, and orange juice.  Beat until blended.  Prepare 11 c.-capacity bundt cake pan by coating generously with vegetable oil spray, then sprinkling with granulated sugar.  Pour batter into prepared pan.  Bake at 325 degrees for 1 hour until done.   Cool cake for 10 minutes and remove from pan.  (If cake does not come out easily, put it back in the oven for 10 additional minutes.  Repeat if necessary.)  Dust with powdered sugar.  Drizzle with Citrus Dessert Syrup

Citrus Dessert Syrup:
Juice and zest of 1 orange
Juice and zest of 1 lemon
2 c. powdered sugar
1/2 c. water