In My Kitchen: Lemon Orange Bundt Cake

This Lemon Orange Bundt Cake is the taste of summer in a dessert.

Although the ingredients list is long and looks intimidating, it’s actually pretty easy to make.

It does take many different steps, though, with time for the cake to “rest” in between steps. So plan to make it on an afternoon when you have a few hours free.

You’ll need:

Cake:

  • 3 cups all-purpose flour, plus more for pan
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter, softened, plus more for greasing pan
  • 1/2 cup vegetable shortening
  • 6 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup whole buttermilk
  • 1 teaspoon vanila extract
  • 1 teaspoon lemon extract

Vanilla Icing:

  • 2 cups powdered sugar
  • 3 tablespoons whole milk
  • 1/4 teaspoon vanilla extract

Lemon-Orange Icing:

  • 2 cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 drop yellow food coloring

Instructions:

  1. Preheat oven to 350 degrees. Grease and flour a 12-cup bundt cake pan.
  2. Beat sugar, butter and shortening in a large bowl with an electric mixer on medium speed until light and fluffy, 5-6 minutes.

3. Add eggs, one at a time, beating well after each addition.

4. Whisk together flour, baking powder, salt and baking soda in a bowl.

5. Alternately add flour mixture and buttermilk to butter mixture in 5 additions, beginning and ending with flour, beating until blended after each addition.

6. Beat in vanilla and lemon extracts.

7. Transfer batter to prepared pan and smooth top. Bake in preheated oven until a wooden toothpick inserted in the center comes out clean, 45-50 minutes.

8. Cool in pan on a wire rack 10 minutes.

9. Remove from pan and cool completely on wire rack, 30-40 minutes.

10. Prepare the vanilla icing. Whisk together powdered sugar, milk and vanilla extract in a bowl until smooth. Drizzle over cake, letting it drop down the sides.

11. Refrigerate 10 minutes to allow icing to set.

12. Prepare the lemon-orange icing. Whisk together powdered sugar, fresh lemon and orange juices and yellow food coloring in a bowl until smooth. Drizzle lemon-orange icing over the vanilla icing, letting it drip down the sides.

13. Let stand until set, about 20 minutes. Garnish with lemon and orange slices.

Source: https://www.southernliving.com/recipes/lemon-orange-pound-cake-recipe

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