Today I want to share with you the recipe for this very fragrant citrus bundt cake. It’s very easy to prepare, very delicate and contains no butter. A perfect pantry cake for breakfast and snacks, but just pair it with a cream to turn it into a dessert to serve even at the end of a meal. It can be made with whichever citrus fruits you prefer, mixing at least two (but better three) different varieties. Every bite is an explosion of aroma. I adored it starting from the raw batter. I won’t hide from you that I went to clean the bowl before washing it. In short, a simple and homemade cake that I recommend you try.
Other citrus desserts that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Citrus Bundt Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium)
- 7 tbsps vegetable oil
- 1 lemon (unwaxed)
- 1 orange (unwaxed)
- 1 mandarin
- 1 lime
- 1 pinch salt
- 1 packet baking powder (16 g)
Tools
- Grater for citrus
- Citrus Juicer
- 1 Bowl
- Electric Beaters
- 1 Spatula
- 1 Sieve fine-meshed
- 1 Bundt Pan 22/24 cm diameter
Preparation of the Citrus Bundt Cake
Wash the orange and lemon very well and grate their zest with a grater. Remember to use only unwaxed citrus fruits because the zest of others is not edible.
Now you need to get 3/4 cup of juice from various citrus fruits. I reached this quantity using one lime, one lemon, one mandarin, and half an orange. You can choose the citrus fruits you prefer, but always use at least 2/3 varieties.
Mix the flour with the baking powder.
In a bowl, put the sugar and eggs and beat them for a long time with electric beaters until you obtain a light and frothy mixture.
Then, add the oil by pouring it in a thin stream while continuing to use the electric beaters.
Now add the orange and lemon zest and mix with a spatula.
At this point, gradually add the flour and baking powder mixture, sifting it through a fine-meshed sieve. Also, add a pinch of salt and incorporate everything with the spatula.
Finally, soften the mixture with the previously squeezed citrus juice.
Mix everything well and pour the batter into a bundt pan with a diameter of 22/24 cm, previously lined with parchment paper or greased and floured. If you wish to purchase the mold I used, you can find it online by clicking HERE.
Bake the citrus bundt cake in a preheated static oven at 350°F (180°C) for about 45 minutes. Do the toothpick test to check its actual cooking: inserted in the center of the cake, it should come out dry and clean. Otherwise, extend the cooking for a few more minutes.
Remove the citrus bundt cake from the oven and let it cool completely before transferring it to the serving plate and dusting it with powdered sugar. Enjoy! Paola
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