Buttermilk Citrus Bundt Cake

Buttermilk Citrus Bundt Cake

"There's one rule to live by when serving a bundt cake -always fill the hole...always." -Libbie Summers 

Buttermilk Citrus Bundt Cake
serves 12

What you need:
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)

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

2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.

3. Combine Wet Ingredients: In a small bowl, stir together the buttermilk, lemon zest, orange zest, 2 tablespoons lemon juice and 2 tablespoons orange juice and set aside.

4. Mix Batter: 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.

5. Bake Cake: 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 or the internal temperature when checked with a thermometer is 204º F. (about 60 to 75 minutes) .

6. Finish Cake: 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.
Citrus Cake, Bundt Cake, Libbie Summers Recipes, Winter Desserts, Easy Entertaining

Citrus Bundt Cake, Buttermilk Cake, Bundt Cake Recipes, Libbie Summers Recipes

Recipe and styling: Libbie Summers
Photography: Cedric Smith

Let the beauty of citrus season inspire your table decor. Make this simple Sliced Orange Centerpiece. And, don't forget to wear a chic apron dress
Sliced Orange Centerpiece and Cuisine Apron Dress from Libbie Summers label

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