Glazed Citrus Rounds Recipes

GLAZED CITRUS-POPPY SEED CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, line bottom with parchment, and spray parchment. Sift together flour, baking powder, and salt. Beat together butter, sugar, and zests with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then beat in lemon juice. Reduce speed to low, and beat flour mixture into butter mixture, alternating with cream and vanilla, beginning and ending with flour mixture. Stir in poppy seeds.
• Pour batter into cake pan, and bake until a toothpick inserted into center comes out clean and top is deeply golden, 1 hour to 1 hour 15 minutes. Let cool in pan 30 minutes. Unmold, and let cool completely on a wire rack, about 1 hour.
• Make the glaze: Boil juices in a small saucepan until reduced to 1/4 cup. Let cool, then add sugar, stirring until it dissolves. Pour glaze over cooled cake.

CITRUS GLAZE

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
• Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

CITRUS SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2-in. slices. Place in a greased 13x9-in. baking dish., In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon zest. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. , Bake, uncovered, at 325° for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly.

CITRUS GLAZED BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 10-inch bundt pan with nonstick cooking spray; set aside.
• In a large mixing bowl, whisk together cake mix and lemon pudding mix until combined.
• Whisk in orange juice, vegetable oil, eggs and lemon extract until well combined.
• Pour batter into prepared bundt pan.
• Bake for 50-55 minutes, or until an inserted toothpick comes out clean, remove from oven and let cool in pan for 10 minutes.
• Invert cake onto a serving plate.
• In a saucepan over medium-high heat, whisk together orange juice, sugar and butter and bring to a boil.
• Remove from heat and pour glaze over top of bundt cake.
• Cut into slices and serve.

GLAZED CITRUS ROUNDS

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 tablespoon citrus zest and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.
• Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets. Freeze at least 30 minutes or overnight.
• Preheat the oven to 375 degrees F. Bake the cookies straight from the freezer, 1 baking sheet at a time, until the edges are set and the bottoms are lightly browned, 15 to 17 minutes. Let cool 3 minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 tablespoons citrus juice and the remaining 1/2 tablespoon zest in a medium bowl until thick and smooth. (Add 1 more tablespoon citrus juice if the glaze is too thick.) Spread on the cookies; transfer to a rack and let set, about 1 hour.

CITRUS GLAZE FOR TRIPLE-CITRUS CUPCAKES

Steps:

• Whisk all ingredients until smooth and combined. Use immediately.