Citrus Pound Cake

Instructions

1. 1

   In a pot off the heat, whisk together all of the ingredients, except for the butter. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot. Simmer for 30 seconds. Add the butter. Strain through a sieve.

2. 2

   Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled. When ready to use, mix with a spatula until creamy and smooth.