Bready or Not Original: Citrus Cardamom Bundt Cake

Posted by on Jun 1, 2022 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.

Bready or Not Original: Citrus Cardamom Bundt Cake

Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.

Bready or Not Original: Citrus Cardamom Bundt Cake

Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.

Bready or Not Original: Citrus Cardamom Bundt Cake

I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.

Bready or Not Original: Citrus Cardamom Bundt Cake

Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!

Bready or Not Original: Citrus Cardamom Bundt Cake

Bready or Not Original: Citrus Cardamom Bundt Cake

This luscious, tender cake fuses citrus flavors and aromas with the warmth or cardamom and other spices. It’s perfect for breakfast or dessert.
Course: Breakfast, Dessert
Keyword: bundt cake, cake, citrus, lemon, tube
Author: Beth Cato

Equipment

  • tube or bundt pan
  • baking spray with flour

Ingredients

cake:

  • 3 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup orange juice
  • 2 large lemons zested and juiced
  • 2/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature

glaze:

  • 1 cup confectioners’ sugar
  • 3 teaspoons orange juice
  • 1 teaspoon lemon juice from reserved juice

Instructions

  • Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.
  • Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.
  • Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.
  • After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.
  • Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.

OM NOM NOM!

    Leave a Reply

    Your email address will not be published.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.