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 LIME BUNDT CAKE

Steps:

• To make the cake: In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.
• Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the whipped-up egg whites into the heavy batter. Repeat with the rest of the egg whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and puffier. Don't overmix, or you will remove the puff effect from the beaten egg whites.
• Preheat the oven to 350 degrees F. Butter the sides and bottom of a 14-cup bundt pan and lightly coat with all-purpose flour. Shake out any extra flour. Pour the batter into the prepared mold and bake in the oven about 1 hour and 10 minutes, or until the cake is golden brown on top, seems beautifully puffed up and a toothpick comes out moist but not wet. Remove from the oven. Let cool for at least 10 minutes.
• To make the lime syrup: Combine the lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until the sugar has dissolved.
• Run the tip of a knife around the edges of the cake. Place an inverted platter or board on top of the bundt pan. Invert to release the cake. With a toothpick or wooden skewer, poke holes all over its surface, going as deep as the toothpick will go--I poke at least 100 times! Pour half the lime syrup evenly over the cake. Let it absorb for a few minutes. Pour over the rest of the syrup and let it sit for a few minutes, while you make the glaze.
• To make the lime glaze: In a small mixing bowl, using a small whisk or fork, combine the lime juice with the vanilla and confectioners' sugar until thoroughly mixed. With a tablespoon, add half the glaze, one tablespoon at a time, over the cake, slowly so it absorbs and coats the cake. Wait a few minutes and add the rest of the glaze. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Grate some fresh lime zest over the top.
• If there is any leftover, cover so it will remain moist -- it usually becomes more moist after a day or two.

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 CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
• Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to 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.