Citrus Bundt Cake

Citrus Bundt Cake 

Ingredients for Cake:

·      1 1/2 Cups All-Purpose Flour

·      1/2 tsp Salt

·      1/2 tsp Baking Powder

·      1/2 tsp Baking Soda

·      1 Cup Sour Cream

·      1 tsp Vanilla Extract

·      1 Orange, Zested

·      1 Lime, Zested

·      1 Lemon, Zested

·      2 Sticks Unsalted Butter, Softened

·      2 1/4 cups Cane Sugar

·      4 Eggs, Room Temp

·      1/2 Jar Lighthouse Keeper’s Orange Marmalade

 

Ingredients for Glaze:

·      4 3/4 Cups Confectioner’s Sugar

·      1/4 cup Orange Juice

·      1/2 tsp Vanilla Extract

·      2 Limes, Zested & Juiced

·      1 Lemon, Zested

·      1/8 tsp Orange oil (optional)

·      2 Tbs Lighthouse Keeper’s Orange Marmalade

·      Candied Orange Peel, chopped to top

 

Instructions

 

·      Preheat to 350°F and grease your Bundt Pan

·      In a large bowl, sift flour, salt, baking powder, and baking soda.

·      In a second small bowl, stir together sour cream, vanilla, &  grated orange, lemon, & lime zests.

·      In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

·      Add eggs one at a time and mix until blended. 

·      Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture.

 

·      Pour 2/3 of the batter into the Bundt pan then spread the orange marmalade around the center of the pan, making sure to leave space around the edges, then add the remaining batter on top. Bake at 350°F  for 1 hr and 20 mins minutes, or until the top is golden brown and when the cake is done when a toothpick comes out clean. Cool in the pan for 10 minutes, then invert on to a cooling rack. Allow to cool completely before glazing.

For the glaze

·      Mix all ingredients, except candied orange peel, until smooth. Pour over top of cake and, sprinkle with candies orange peel before the glaze hardens.