Triple Citrus Bundt Cake Recipes

TRIPLE CITRUS BUNDT

Steps:

• Make the Cake: Preheat oven to 325 degrees F. Grease and lightly flour a 12-cup Bundt pan.
• In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon, orange, and lime zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined.
• Transfer batter to Bundt pan and smooth top. Bake until a toothpick inserted into center comes out clean, about 1 hour. Cool completely on wire rack.
• Make the Glaze: In a small bowl, add orange juice, lemon juice, lime juice and confectioners' sugar and mix until smooth. Brush all over cooled cake and let sit until somewhat set.
• Garnish with strips of candied citrus peel, if desired.

TRIPLE-CITRUS BUNDT CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
• With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
• Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
• Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
• Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
• Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
• Spoon whipped cream into center of cake; top with candied zest and serve.

TRIPLE CITRUS OSTARA CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 10-cup Bundt pan or cake pan with cooking spray, followed by dusting with flour.
• Tap out the excess flour over the sink.
• Finely grate 2 tsp lemon zest and 1/2 tsp orange zest.
• Remove peel and pith from all citrus fruits.
• Hold a lemon over a bowl and cut between the membranes. Put the segments into the bowl.
• Squeeze the sweet juice from the segments into another bowl.
• Repeat with the remaining fruit.
• Cut the citrus segments into 1/4 inch pieces.
• Sift together flour, sugar, baking powder, and salt into a bowl.
• Add creme fraiche.
• Beat mixture on medium speed until they're combined.
• Add eggs and beat to combine each one into the mixture.
• Beat in butter, citrus juices, and zest.
• Add citrus segments and beat to combine.
• Transfer batter to prepared pan.
• Bake, rotating pan once until a tester comes out of the middle clean (about 50 minutes). This is the hardest part because it smells so good you'll want to just eat it right away!
• Combine the citrus juices and sugar into a pan.
• Boil, stirring until the sugar is dissolved, then for another 30 seconds for good measure.
• Beat powdered sugar and softened butter together at medium speed until well blended.
• Add orange zest.
• Add orange juice and lemon juice.
• Beat everything until smooth.
• Allow cake to cool on a wire rack while still in the pan for 15 minutes.
• Turn the cake out onto the rack and let it cook for another 10 minutes or more. Adding the topping always works better if the cake is cool.
• Transfer to a plate or other shallow dish.
• Brush syrup over the cake until all the syrup is used.
• Return to the wire rack for another 5 minutes until the syrup is dry.
• Brush with glaze and let the cake finish cooling.
• Store cake for up to 24 hours if covered.
• Top with whipped cream and candied zest when serving.

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.

TRIPLE CITRUS BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a standard (12-cup) Bundt pan; set aside.
• In a small bowl, combine lemon, orange and grapefruit zests. Reserve two teaspoons zest to use in the glaze. Add sugar to the remaining zest; mix until zest is incorporated and sugar is the texture of wet sand.
• In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, combine the zested sugar and eggs, beating until creamy. Add baking powder, vanilla and oil. Beat until smooth.
• Add half the flour, followed by the citrus juice, followed by the remainder of the flour. Beat until smooth.
• Pour batter into prepared pan. Bake for about 45 minutes, until a tester inserted into the center comes out clean.
• Allow cake to cool for 10-15 minutes before removing from pan. Set aside to cool completely before glazing.
• Prepare the glaze: Combine all ingredients in a small bowl. Drizzle over cooled cake.