I work with heroes. My job is relatively
boring normal, but the people I work with and for save people’s lives every day by helping them get off the streets and find a place to call home. I am honored to work side by side with them and play a small part in making these miracles hapen. It’s very challenging work, and sometimes it takes a little bit of bribery to get one of these heroes to go to a 7:15 am speaking engagement for us. Because this hero is so awesome, I was willing to do it.
Luckily, my colleague requested a lemon bundt cake with orange zest glaze, which sounded both easy to make and outrageously delicious. And both of those things turned out to be true. The cake was dense and moist, and bursting with bright citrus flavor.
I used fresh citrus zest in both the cake and the glaze. To maximize your citrus flavor, remember to always zest your fruit directly into your other ingredients whenever possible. All the flavor lies in those essential oils you see spraying all over the place when you zest. You want those oils to fall into your food, not onto a cutting board. Don’t waste flavor. It makes me cry.
If you ever need to talk somebody into doing something that sucks, you may want to bribe them with a citrus bundt cake. It’s worth it.Print
Citrus Bundt Cake
A dense, moist lemon bundt cake topped off with a bright orange zest glaze
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
For the cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of one lemon
- 1–3/4 cups sugar
- 12 tablespoons (1–1/2 sticks) unsalted butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 2 drops lemon extract
- 1 cup buttermilk
For the glaze
- 2 cups powdered sugar
- Zest of one orange
- Juice of half an orange (you may need a bit more depending on how thick you like your glaze)
For the cake
- Preheat your oven to 350 and grease your bundt pan. Set aside.
- In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Zest your lemon into the dry mixture and whisk gently to combine.
- In a large mixing bowl, beat the sugar and butter together on medium high speed for about 3 minutes until it’s pale and fluffy.
- Add eggs one at a time, mixing thoroughly after each.
- Mix in the vanilla and lemon extracts.
- Turn the mixer down to low and add a third of the dry ingredients, followed by half the buttermilk, another third of the dry mixture, the rest of the buttermilk, and the last of the dry ingredients. Turn your mixer back up to medium and beat for another two minutes. You will have a very smooth, thick batter.
- Carefully pour the cake batter into the waiting pan. Even out the top to make sure you don’t have a lopsided cake, then bake for about 40 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about five minutes, then invert your cake and cool completely before adding glaze.
For the glaze
- Sift your powdered sugar into a medium mixing bowl and zest the orange into the powdered sugar. Whisk in juice of half the orange. You can add a bit more orange juice a few drops at a time until your glaze is thick but pourable.
- Pour your glaze over your cake, and put it in the fridge as quickly as you can. This will help your drips stick to the side of the cake rather than sliding right off.
- Serve to heroic coworkers. They deserve it!
- Serving Size: 10