Saturday, June 2, 2018

Orange Lime Bundt Cake

I just baked another citrus cake same as this one I baked a year ago. This time around I just dressed it up a little fancier and included orange since I have orange available at home.
Glazed cake looks enticing sweet ...oh no, there is more! I couldn't help with the fun of decorating further with sprinkles of grated orange and lime zest and slices of lime on top of cake. lots of fun and it looks pretty too, don't you think? Can't go wrong when cake tastes and looks pretty too.

For the Cake

  • 1/2 lb unsalted butter
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 cups unbleached all-purpose flour 
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 2 tbsp lemon zest *tightly packed
  • 2 tbsp lemon juice
For the Glaze
  • 1/3 cup unsalted butter
  • 3/4 cup granulated sugar
  • 4 tbsp lemon juice

Preheat oven to 325℉. Grease a 10" bund pan.
In a stand mixer cream butter & sugar until light and fluffy. Slowly beat in eggs one at a time, making sure to blend well.
In a separate bowl sift together flour, baking soda & salt. Stir flour mixture into egg mixture a few spoons at a time alternating with buttermilk. Begin and end with dry ingredients. Stir in lemon juice and zest.
Pour batter into greased bund pan. Bake on middle rack for approximately 1 hour and 5 minutes. Check at 1 hour marker. Cake is done when it pulls away from sides of pan and tester comes out clean.
Once cake is out of oven immediately start glaze. Add glaze ingredients to a small pan and heat over medium low heat, stirring frequently until butter is melted and sugar is dissolved. Poke holes in the top of cake and pour glaze evenly over the top. Let cake cool completely before removing. Invert onto plate or cake stand and dust with powdered sugar.

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