- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 12 servings
Ingredients
1 pound (4 sticks) unsalted butter, at room temperature, plus more for greasing pan
6 cups all-purpose flour, plus more for dusting pan
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3 cups granulated sugar
1/2 cup firmly-packed light brown sugar
5 large eggs
2 tablespoons sour cream
1 1/4 cups buttermilk
1/4 cup grenadine
Finely grated zest of 2 lemons
Finely grated zest of 2 limes
Finely grated zest of 1 large orange
Directions
- Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch metal baking pan. Line the bottom of the pan with parchment paper.
- Put the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Put the butter and both sugars in a second large bowl and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition; beat until smooth, then add the sour cream. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure the batter is well mixed. Add the grenadine, lemon zest, lime zest and orange zest, and stir until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake until the cake is light golden on top and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Transfer the cake to a cooling rack and let cool for 10 minutes. Invert the cake onto the rack, unmold from the pan and remove the parchment paper. Turn the cake right-side up on the rack and let cool completely before serving.
