Recipe

Citrus Cardamom Cake Recipe

Add Step-by-Step Photos	Lor / All my dishes 2 months, 1 week ago I have altered this recipe somewhat but the original comes from David Bonom. Prep:25m Cook:50m Servings:10	Lor
	citrus bundt cake

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Ingredients

Cake:

Cooking spray

3 cups plus 1 Tbsp. all-purpose flour

1-1/2 cups granulated sugar

2 teaspoons baking powder

1-1/2 teaspoons ground cardamom

Note: I sometimes replace the cardamom with 1 teaspoon nutmeg.

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup fresh orange juice

2/3 cup vegetable or canola oil

1-1/2 Tbsp. grated orange rind

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

3 large eggs

Glaze:

1-1/2 cups powdered sugar

4-1/2 teaspoons fresh orange juice

1/2 teaspoon fresh lemon juice

Directions

Preheat oven to 350°.

To prepare cake, coat a 10 inch Bundt pan with cooking spray and dust with 1 tablespoon flour. Set aside.

Note: I prefer to grease the Bundt pan as opposed to spraying it.

Lightly spoon flour into dry measuring cups, and level with a knife.

Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl.

Make a well in center of mixture.

Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture, and beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.

Spoon batter into prepared cake pan, spreading evenly.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan for 5 minutes on a wire rack, and remove from pan.

To prepare glaze:

Combine 1 cup of powdered sugar, 4-1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake and cool cake completely on wire rack.

10 slices

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