When I first ran across this recipe, I thought of this amazing cake that I had at The Orangery at Kensington Palace. Ever since we had that cake, my mom and I have been searching for something similar.
So when I saw this recipe for Citrus Bundt Cake…I had to try it. I was intrigued by the ingredients and definitely inspired by her pictures.
This cake may not be exactly like it but it has become a new favorite. It is incredible. So whether you decide to have this with your afternoon tea or just let it be dessert at your next gathering…it’s definitely a keeper.
I decided to make it for Mother’s Day.
Citrus Bundt Cake
Ingredients:
For the Cake:
- 1 1/2 cups of unsalted butter at room temperature
- 1 1/4 cups of sugar
- 1/3 cup of brown sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1-2 tbsp orange zest (I wasn’t going to play around with the citrus flavor so I went with 2 tbsp.)
- 5 large eggs at room temperature
- 3 1/4 cups of all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup of buttermilk
- 1/3 cup of sour cream
For the Icing:
- 1 cup powdered sugar
- 1 tbsp milk
- 3 tbsp blood orange juice
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350F
- Sift the flour, baking soda, baking powder, and salt into a bowl and set aside.
- In your stand mixer fitted with a paddle attachment, cream the butter and sugars on high for 3-4 minutes until light and fluffy.
- Add the extracts and orange zest. Mix well.
- Add the eggs one at a time, mixing well between each addition. If the mixture looks curdled, add a couple of tablespoons of the dry ingredients to help bind it.
- Alternate between adding the dry and wet ingredients, mixing well after each one. (Always finish with the dry.) Thoroughly scrape down the sides and bottom of the bowl. Mix for another 25 seconds to ensure everything is fully incorporated.
- Generously grease the bundt pan. Dust it with flour and knock out any extra.
- Pour the cake batter into the prepared cake pan and bake in the oven for 50-60 minutes or until golden brown and a cake tester inserted in the middle comes out clean.
- Place the cake upside down on a cooling rack and let it cool for around 15 minutes before attempting to remove it from the mold. Let it completely cool on the rack.
- Combine all the icing ingredients in a bowl and mix well. When the cake is cooled, pour the icing over the cake and decorate it with sliced oranges.
This citrus bundt cake will keep in a sealed container for 3 days but is always best to enjoy it on the day it’s baked. You could always freeze the whole cake and then ice it after it defrosts.
Note: I had to go to Sprouts to get blood oranges.
This recipe is by Monika Hibbs. Thank you for this! It was a truly amazing recipe. See it here.
My mixer is from Amazon. I think it did a good job for the price. I used the bundt pan that I had but I think the next time that I make it I’m going to order this one. It just makes such a pretty cake! Here is a great basic one that also creates a great shape.
Happy Baking!
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