This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.
Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.
Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.
I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.
Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!
Bready or Not Original: Citrus Cardamom Bundt Cake
This luscious, tender cake fuses citrus flavors and aromas with the warmth or cardamom and other spices. It’s perfect for breakfast or dessert.
Equipment
- tube or bundt pan
- baking spray with flour
Ingredients
cake:
- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup orange juice
- 2 large lemons zested and juiced
- 2/3 cup canola oil
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
glaze:
- 1 cup confectioners’ sugar
- 3 teaspoons orange juice
- 1 teaspoon lemon juice from reserved juice
Instructions
- Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.
- Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.
- Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.
- After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.
- Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.
OM NOM NOM!
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