Buttermilk Citrus Bundt Cake

By Libbie Summers
Photography by Cedric Smith
Assisted by Candace Brower

Easy to make.
Gorgeous when baked.
Loaded with citrus and love.

 

Buttermilk Citrus Bundt Cake
serves 12

Ingredients:
2 2/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
1 3/4 cups sugar
1 1/4 cups buttermilk
Zest and juice from one lemon, divided
Zest and juice from one small orange, divided
5 tablespoons lemon juice, divided
4 large eggs, room temperature
1 to 1 ½ cups confectioner’s sugar (for glaze)

Directions:
•Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan and set aside.

•In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.

•In a small bowl, stir together the buttermilk, lemon zest, orange zest, 2 tablespoons lemon juice and 2 tablespoons orange juice and set aside.

•In a standing mixer, fitted with the paddle attachment, add the butter and sugar. Beat on medium speed until the mixture is smooth and light in texture (about 5

minutes). Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the

sifted dry ingredients and the buttermilk ingredients to the butter-sugar mixture, stirring on low JUST until incorporated.

Pour the batter into the prepared Bundt and bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean (about

60 to 75 minutes).

•Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal

spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.

•For glaze, mix the confectioner’s in a small bowl with just enough of the remaining lemon and orange juice to make a pourable frosting.

•Once the cake has cooled, pour the glaze over the cake and allow to firm up before cutting.

•For a beautiful decoration, I like to fill the center of the cake with fresh citrus and citrus leaves like kumquats or satsumas.

Take a peek behind the lens in this 15 second video of getting this shot.

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