Citrus Glazed Bundt Cake Recipes

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GLAZED LEMON BUNDT CAKE

This sweet-tart delight features plenty of fresh lemon in the cake and the glaze drizzled on top.

Provided by Food Network Kitchen

Time 4h

Yield 10-12

Number Of Ingredients 12



Glazed Lemon Bundt Cake image

Steps:

  • Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
  • Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
  • Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
  • Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

3/4 cup vegetable oil, plus more for greasing the pan
3 1/4 cups cake flour, sifted, plus more for dusting the pan (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/4 cups sugar
4 large eggs
3/4 cup sour cream
2 tablespoons pure vanilla extract
Zest and juice of 1 lemon
2 1/2 cups confectioners' sugar
3 to 4 tablespoons freshly squeezed lemon juice

CITRUS GLAZED BUNDT CAKE

Soft and fluffy lemon cake with an orange, citrus glaze topping.

Provided by Elyse

Yield 6-8

Number Of Ingredients 9



Citrus Glazed Bundt Cake image

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.

Nutrition Facts : Servingsize 1 serving, Calories 31816 kcal, Fat 433 g, SaturatedFat 171 g, Cholesterol 122 mg, Sodium 58861 mg, Carbohydrate 6670 g, Sugar 3632 g, Protein 305 mg

1 (15.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup sugar
1/4 cup butter

TRIPLE-CITRUS BUNDT CAKE

The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 6h

Yield Serves 10 to 12

Number Of Ingredients 17



Triple-Citrus Bundt Cake image

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.

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)

OTIS LEE'S DETROIT FAMOUS POUNDCAKE

For 34 years, Otis Lee drew crowds to Mr. Fofo's Deli, his Midtown Detroit restaurant, with sky-high corned beef sandwiches and lemon-glazed poundcake. Mr. Lee, who died in April 2020 from coronavirus complications, passed the poundcake recipe along to his son, Keith Lee, who shared it with The Times. This moist and flavorful recipe isn't complicated, but it does require a few more steps than your average poundcake. It truly shines when the lemon glaze is poured over the warm, unmolded cake right out of the oven. (Do so on a platter, not on a rack. You want the extra icing to pool at the base of the cake, Keith Lee said.) Double the glaze if desired. (Watch the video of Keith Lee making his father's cake here.)

Provided by CC Allen

Categories     cakes, dessert

Time 2h

Yield One 10-inch cake

Number Of Ingredients 14



Otis Lee's Detroit Famous Poundcake image

Steps:

  • Heat oven to 350 degrees. Grease and flour a 10-inch/12-cup Bundt pan.
  • Make the cake: In a large bowl, combine softened butter, cream cheese and granulated sugar. Using a hand mixer, beat on high speed until creamy, 3 to 4 minutes. Rinse the beaters and in a separate large bowl, add eggs and beat until light in color and fluffy, about 5 minutes. (The fluffier the eggs, the fluffier the cake.) Add the beaten eggs, vanilla and lemon extracts to the butter and cream cheese mixture and beat on low speed until just combined. Scrape down the sides of the bowl.
  • In another large bowl, add cake flour, cornstarch, baking powder and salt; whisk to combine. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Increase the speed to high and beat until fluffy, about 5 minutes. Transfer to the prepared pan.
  • Bake for 45 minutes to 1 hour, until golden brown and a cake tester comes out clean. (Do not open the oven door before 20 minutes have passed, as the temperature shift can flatten the cake.)
  • While the cake bakes, make the glaze: In a small saucepan over low heat, combine cream cheese, butter and confectioners' sugar and whisk until smooth. Bring to a simmer. Remove from heat, and add lemon juice to taste and to adjust consistency. (Icing should be thin enough to drizzle, but still retain some body.)
  • When the cake is done, remove from the oven, and unmold immediately to a plate or serving platter. Pour the glaze over the top. (Doing this when the cake is warm helps the glaze soak in.) Serve warm or at room temperature. To store, wrap in plastic wrap and refrigerate for up to a week or freeze for several months.

1 1/2 cups/340 grams unsalted butter (3 sticks), softened at room temperature, plus more for greasing the pan
3 cups/385 grams cake flour, plus more for the pan
8 ounces/225 grams cream cheese, softened
3 1/3 cups plus 1 tablespoon/680 grams granulated sugar
6 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon fine salt
2 tablespoons cream cheese, softened
1 tablespoon unsalted butter, softened
1 tablespoon confectioners' sugar
Lemon juice, to taste

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