Citrus Bundt Cake
This light and fluffy cake recipe is an elegant dessert for a coffee date, but also wonderful for when you have lactose-intolerant guests since this cake doesn’t include any milk or dairy products. The liquid component of this dairy free citrus and olive oil bundt cake recipe is simply a combination of eggs, citrus juice, and olive oil. Each ingredient helps with the texture of the cake, but also informs much of the flavor, along with the citrus zest. This cake recipe looks beautiful with a snow white citrus glaze and would be an excellent addition to any function. If desired, dust the cake with some additional zest or candied orange peel for an even lovelier exterior.
If you are in the mindset for baking a cake but don’t want to spend an obscene amount of time with the intricate layers of a layer cake, this olive oil cake recipe is a good choice. This cake is almost as easy as preparing chocolate chip cookies because everything gets combined and baked in the oven. The glaze recipe is two ingredients that get mixed until smooth and drizzled over top the cooled cake. The most challenging part of cake baking is removing the cake from the pan without it breaking. The fact that this cake uses a bundt pan increases the difficulty ten-fold because bundt pans have more edges where the cake can become stuck. The key to having a bundt cake recipe come out perfectly is to grease the pan generously all over with butter being sure to fill every crook and cranny. Alternatively, use cooking spray, which has flour in it.
The best part about this cake recipe is the fact that it allows you to use whatever citrus you have available to you. Citrus varies so much from season to season, so it makes sense that this would be left open to you to decide what varieties you enjoy in each season. During winter, consider using the juice and zest from clementines for extra sweet flavor. Alternatively, blood oranges would add color and robust citrus taste. Grapefruit would be another excellent addition to a uniquely flavored cake. Whatever you do, don’t skimp on the amount of citrus zest, since this is where most of the oil are, and therefore, the taste. Although the variety of olive oil isn’t indicated, it is best not to use extra virgin olive oil, since it is one of the most expensive olive oils and doesn’t hold up to heat very well.
This cake is among the best cake recipes because it meets all your wants for taste, ease of preparation and appearance. The cake is very fluffy, sweet and tangy, while the process of making it takes a small amount of time. Since the cake is prepared in a bundt pan, it looks gorgeous for any occasion. Olive oil may seem like an odd addition to a dessert, but it doesn’t contribute an overwhelming olive flavor. Rather, it adds tons of moisture in a similar way that canola or vegetable oil does in cake recipes. Thank you to Erren, the author of Erren’s Kitchen recipe blog, for sharing her citrus and olive oil bundt cake recipe with us.
Nutrition Facts of Citrus Bundt Cake From Erren's Kitchen
Ingredients: Sugar, eggs, orange and lemon zest, citrus juice, olive oil, all purpose flour, baking powder, salt, powdered sugar.
* The entire recipe has been calculated for 12 servings. * Percentages (%) are based on a 2000 calorie diet. * Per Serving: Calories 241, Calories from Fat 139, Total Fat 15.4g 24%, Saturated Fat 2.5g 13%, Cholesterol 68mg 23%, Sodium 27mg 1%, Potassium 159mg 5%, Carbohydrates 23.2g 8%, Dietary Fiber 0.6g 2%, Sugars 10.6g, Protein 4.0g, Vitamin A 2%, Vitamin C 24%, Calcium 5%, Iron 7%
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