Triple Citrus Bundt 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 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.

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.