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
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.
OLD FASHIONED TRIPLE LEMON CAKE
This recipe uses 3 lemons, thus the name "triple". Three lemons will yield enough juice and rind needed for this recipe.
Provided by breezermom
Categories Dessert
Time 1h
Yield 1 9 inch cake
Number Of Ingredients 14
Steps:
- Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
- Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
- Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
- Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
- Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.
KEY LIME BUNDT CAKE
This is a take on Key Lime Cake III, but after some experimenting, I find this recipe is moister, more flavorful, and easier to make.
Provided by SockMuncle
Categories Bundt Cake From a Mix
Time 2h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
- Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
- Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
- Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 70.8 g, Cholesterol 105.3 mg, Fat 25.5 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 351.3 mg
TRIPLE-LAYER LEMON CAKE
A smooth and silky citrus filling separates the three layers of my lemon cake. It's a homemade favorite that friends and family never tire of. Serve it after a special spring or summer meal.-Connie Jurjevich, Atmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 734 calories, Fat 30g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 324mg sodium, Carbohydrate 114g carbohydrate (88g sugars, Fiber 1g fiber), Protein 6g protein.
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LIME BUNDT CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory DessertCalories 487 per serving
- Preheat oven to 325 degrees F. Butter and flour a 9 inch bundt pan or grease with nonstick baking spray.
- With an electric mixer, beat together the butter and cream cheese until smooth. Add the sugar and lime zest and beat until light and creamy, 3-4 minutes.
- Add the flour and salt and mix until just until combined, scraping down the bowl a few times as needed.
LIME BUNDT CAKE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
4.9/5 (10)Estimated Reading Time 3 minsServings 12
- Using an electric mixer, cream together butter, coconut oil, and sugar. Add eggs one at a time, mixing well with each addition.
- Alternate adding the dry ingredients and milk to the butter mixture. Starting and ending with dry ingredients, and mixing until just incorporated between each addition. (Add ⅓ of the dry ingredients to the butter mixture. Mix. Add ½ the milk. Mix. Add another ⅓ of the dry ingredients. Mix. Add the rest of the milk. Mix. Add the rest of the flour. Mix until just incorporated.)
TRIPLE LIME POUND CAKE - PATI JINICH
From patijinich.com
4/5 (6)Category DessertCuisine MexicanTotal Time 1 hr 35 mins
- 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.
- Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake. Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.
- In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!
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