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:
3cupsall-purpose flour
1 1/2cupswhite sugar
2teaspoonsbaking powder
1 1/2teaspoonsground cardamom
1/2teaspoonground cinnamon
1/2teaspoonsalt
1/2cuporange juice
2large lemons zested and juiced
2/3cupcanola oil
1teaspoonvanilla extract
3large eggs room temperature
glaze:
1cupconfectioners' sugar
3teaspoonsorange juice
1teaspoonlemon 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.