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| Citrus Carnage |
I've been on a major citrus kick lately, now that it is back in season. Prices are crazy low so I've been stocking up and putting it to good use. I'm basically a zesting, juicing, citrus-loving machine. Which brings me to my first citrus recipe of the season...Citrus Lover's Bundt Cake! A delicious Bundt cake full of orange, lemon, and lime juice and zest and topped with a citrus glaze.
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| Citrus Lover's Bundt Cake |
In the mood for citrus but don't want to make an entire Bundt cake? I recommend baking a batch of Crunchy-Topped Chocolate Chip Orange Muffins from How Sweet It Is. I baked some up last week and although mine were a tad bit fugly, they were beautiful on the inside. And by beautiful I mean delicious.
No excuses, people! Citrus is super cheap right now so whip up something citrus-y and refreshing and pray for spring with me. If you bake it, spring will come. :)
Citrus Lover’s Bundt Cake
Ingredients:
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 tbsp orange zest
1 tbsp lemon zest
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed limejuice
Glaze:
1 tbsp lemon juice, pref. freshly squeezed
1 tbsp orange juice, pref. freshly squeezed
2 tsp orange zest
2 tsp lime zest
1 cup confectioners sugar
Directions:
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 tbsp orange zest
1 tbsp lemon zest
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed limejuice
Glaze:
1 tbsp lemon juice, pref. freshly squeezed
1 tbsp orange juice, pref. freshly squeezed
2 tsp orange zest
2 tsp lime zest
1 cup confectioners sugar
Directions:
Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by vanilla extract and zests. Stir 1/3 of the flour mixture into the butter mixture, followed by the orange juice. Add in additional 1/3 of the flour mixture, followed by the lemon and lime juices. Stir in all remaining flour, mixing only until no streaks of flour remain visible. Pour into prepared pan.
Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
Let cake rest in pan for 15 minutes, then turn out on to a wire rack to cool completely.
For the glaze, whisk together juices, zests and confectioners’ sugar in a small bowl until smooth. Add additional confectioners’ sugar if needed to thicken glaze if it becomes too thin. Drizzle over cooled cake.
Serves 12-14
Source: Baking Bites
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by vanilla extract and zests. Stir 1/3 of the flour mixture into the butter mixture, followed by the orange juice. Add in additional 1/3 of the flour mixture, followed by the lemon and lime juices. Stir in all remaining flour, mixing only until no streaks of flour remain visible. Pour into prepared pan.
Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
Let cake rest in pan for 15 minutes, then turn out on to a wire rack to cool completely.
For the glaze, whisk together juices, zests and confectioners’ sugar in a small bowl until smooth. Add additional confectioners’ sugar if needed to thicken glaze if it becomes too thin. Drizzle over cooled cake.
Serves 12-14
Source: Baking Bites
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