If you’re craving a sweet treat to beat the winter blues, you have to try this cake! Our citrus bundt cake is a great way to enjoy the last of the winter citrus fruits. A perfect dessert for a Sunday afternoon tea or a lovely addition to your dessert table at your next gathering! The blood orange dusted pink icing is actually the “icing on the cake!” It’s delicious and oh-so-pretty! Perhaps even bookmark this recipe for Easter which is just around the corner!
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For the cake:
1 ½ cups of unsalted butter at room temperature
1 ¼ cups of sugar
⅓ cup of brown sugar
2 tsp. vanilla extract
1 tsp. almond extract
1-2 Tbsp. orange zest
5 large eggs at room temperature
3 ¼ cups of all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup of buttermilk
⅓ cup sour cream
For the icing
1 cup powdered sugar
1 Tbsp. milk
3 Tbsp. blood orange juice
1 tsp. vanilla extract
Preheat your oven to 350°F. (325°F for convection)
Sift the flour, baking soda, baking powder in salt into a bowl and set aside.
In your stand mixer fitted with a paddle attachment, cream the butter and sugars on high for 3-4 minutes until light and fluffy.
Add the extracts and orange zest. Mix well.
Add the eggs one at a time, mixing well between each addition. If the mixture looks curdled, add a couple of tablespoons of the dry ingredients to help bind it.
Alternate between adding the dry and wet ingredients, mixing well after each one. (Always finish with the dry.) Thoroughly scrape down the sides and bottom of the bowl. Mix for another 25 seconds to ensure everything is fully incorporated.
Generously grease a bundt pan. Dust it with flour and knock out any extra.
Pour the cake batter into the prepared cake pan and bake in the oven for 55-60 minutes until golden brown and a cake tester inserted in the middle comes out clean.
Place the cake upside down on a cooling rack and let it cool for around 15 minutes before attempting to remove it from the mold. Let it completely cool on the rack.
Combine all the icing ingredients in a bowl and mix well. When the cake is cooled, pour the icing over the cake and decorate it with sliced oranges.
This citrus bundt cake will keep in a sealed container for 3 days but is always best to enjoy it on the day it’s baked. You could always freeze the whole cake and then ice it after it defrosts!
Recipe created by MH food editor, Erin Girard.