The Orange season is something I look forward to eagerly each year! Such a versatile fruit. One of the things I like about this particular Cake is that it is mildly sweet and the Orange-lemon combination adds a tangy zest very different from the loaded Chocolate, Butterscotch et all options. In fact, this Bundt Cake is a unique recipe which is not a fruit cake yet has the goodness and flavour of Orange and Lemon. Since these are mini cakes and the flavour is light, these can be had as a teatime accompaniment apart from being served as a dessert option. One advice while baking this cake, ensure that you allow the cake to cool down for thirty minutes to an hour after it comes out of the oven. I have also added grated orange rind and a dash of lemon rind to the cake batter. These are optional. Add according to your taste. So celebrate the festive season with this dashing Bundt Cake. Happy Fooding Around.
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A Citrus Bake
Ingredients
Ingredients For the Mini Bundt Cake :
- 1 cup All Purpose Flour (Maida)
- ½ Tsp Baking Powder
- 1 pinch Baking Soda
- 1/3rd cup softened Butter
- ½ cup or 150 gms white Sugar
- 4 Tbsp Orange Juice
- 1 Tbsp Lemon/Lime Juice
- ¼ cup Milk
- 2 medium Eggs
- ½ Tsp Orange Zest (Optional)
- ½ Tsp Lime Zest (Optional)
- A pinch of salt
Ingredients For Vanilla Cake Glaze :
- ½ cup powdered Sugar
- 1 Tbsp butter
- 2 – 4 Tbsp Milk (according to desired consistency)
- 1 Tsp Vanilla Extract
- A pinch of Salt
Instructions
Instruction :
- Pre – heat the oven to a 170° C or 350° F and generously spray the mini bundt moulds with a cooking spray or brush melted butter to them. Keep them ready to bake.
- Sieve and combine the flour, baking powder, baking soda and salt. Whisk in the orange and lemon zest if you are using any. Set aside.
- In a bowl with the help of your cake mixer/beater, mix together the sugar and butter. Beat them well till they turn fluffy and light. Next add the eggs, the orange juice, lemon juice, milk. Mix well with the mixer and combine well.
- Now its time to add the flour mixture little by little, by parts. Beat well, gently rotating the paddle attachment of the hand cake blender in one direction. It is important to scrape the sides of the bowl as and when necessary. Keep mixing for a couple of minutes till all of the flour is well incorporated and the batter turns smooth.
- Pour the batter into individual mini bundt moulds and bake for 15 – 20 mins. Keep an eye on the oven while baking, as some of the ovens are work more stronger than the others. With the a toothpick check the centre of the cake. If it comes out cleans your cake is done.
- Let the mini cakes rest and thoroughly cool on wire rack. Once completely cool drizzle the cake with the vanilla glaze and decorate it as per your liking.
Instruction For The Vanilla Glaze :
- In a bowl combine together the powdered sugar, vanilla extract, softened butter, milk and salt.
- Stir and mix till smooth and well blended. Adjust to get the desired consistency : more of the milk for drizzling or more sugar for purpose of spreading.
Notes
It is best to leave the baked cake as much time to cool as you can wait. This ensures the cake remain moist. Though I have opted to bake the mini Bundt cakes, you can simply triple the quantities for the ingredients and make a regular sized Orange Lemon Bundt Cake.
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