Citrus Creamsicle Cakes

• 1 1/ 2 cups cake flour
• 1 teaspoon baking powder
• 1/ 2 teaspoon salt
• 3/ 4 cup butter,softened
• 1/ 2 cup sour cream
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated lime zest
• 2 Tablespoon lemon juice
• 2 Tablespoon lime juice
• Citrus Syrup:
• 2 Tablespoon lemon juice
• 2 Tablespoon lime juice
• 1/ 3 cup sugar

CAKE: Preheat oven to 325°F. Lightly grease and flour pan; set aside. In small bowl, sift together the flour, baking powder and salt. Set aside. In large bowl, beat together butter, sour cream and sugar on medium-high speed until smooth, about 3 minutes. Beat in the eggs one at a time and vanilla extract, beating well after each addition and scraping bowl often. Stir in zests and juices. Fold in flour mixture until just blended. Divide batter evenly between cavities. Bake 25-29 minutes, until a toothpick inserted comes out clean. Cool 10 minutes in pan; invert onto cooling rack.

CITRUS SYRUP: In small saucepan, combine the lime juice, lemon juice and sugar, stirring until the sugar is dissolved. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 3 minutes, until syrup thickens slightly. Spoon warm syrup over cakes. Serve warm or cool completely. Makes 6.