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Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 6 hrs
Yield: Serves 10 to 12
citrus bundt cake on cake stand
Ingredients
For the Cake
Vegetable-oil cooking spray
2 3/4 cups all-purpose flour, plus more for pan
2 lemons
1 large or 2 small oranges
1 1/2 cups superfine sugar
2 teaspoons baking powder
1 3/4 teaspoons coarse salt
3/4 cup creme fraiche
6 large eggs, room temperature
1 1/2 sticks unsalted butter, melted
For the Syrup
1/3 cup fresh lemon juice (from 1 to 2 lemons)
3 tablespoons fresh orange juice
1/2 cup superfine sugar
For the Glaze
1 cup sifted confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
For Serving
Lightly sweetened whipped cream
Candied Lemon Zest (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 6 hrs
Yield: Serves 10 to 12
citrus bundt cake on cake stand
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 6 hrs
Yield: Serves 10 to 12
Recipe Summary
prep: 45 mins
total: 6 hrs
Yield: Serves 10 to 12
prep: 45 mins
total: 6 hrs
prep:
45 mins
total:
6 hrs
Yield: Serves 10 to 12
Serves 10 to 12
citrus bundt cake on cake stand
citrus bundt cake on cake stand
Ingredients
Ingredients
Vegetable-oil cooking spray
2 3/4 cups all-purpose flour, plus more for pan
2 lemons
1 large or 2 small oranges
1 1/2 cups superfine sugar
2 teaspoons baking powder
1 3/4 teaspoons coarse salt
3/4 cup creme fraiche
6 large eggs, room temperature
1 1/2 sticks unsalted butter, melted
1/3 cup fresh lemon juice (from 1 to 2 lemons)
3 tablespoons fresh orange juice
1/2 cup superfine sugar
1 cup sifted confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
Lightly sweetened whipped cream
Candied Lemon Zest (optional)
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Triple-Citrus Bundt Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Triple-Citrus Bundt Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
