If your a fan of completely coated bundt cakes, then this Citrus and Buttermilk Bundt cake is for you. It is the perfect way to use up all of those lemons and limes and turn them into a beautiful soft, moist bundt cake. The buttermilk in this recipe gives the cake a wonderful texture and everyone will love the bright flavour of the glaze.

I used to really struggle with making bundt cakes, until I learned a few tricks! Now they are one of my favourite types of cakes to make because not only are they really easy, they are so pretty too! 




Do use a high quality bundt cake pan. Not all bundt pans are the same! You would want a heavy one with a classic shape.

Grease the bundt pan well and I mean really well! You can spray with non-stick spray and then flour the pan, you can grease it by hand with butter then dust lightly with flour. Or you can take a short cut and use a non-stick spray specifically for baking. 

Fully cooky and then fully cool your bundt cake. Releasing the cake from the bundt pay too early and you will have a broken cake. And use a wooden skewer to test your cake is done, you would not want a undercooked cake.

Bake your bundt cake a day in advance. Bundt cakes really taste better the day or two after they are baked, so if you have time, bake them, release them from the pan and cover them in an airtight container and let the flavours develop. Then, prior to serving, drizzle with the glaze and serve.


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Prep time: 25 mins        Cook time: 40 mins        Makes 12 slices


Citrus & Buttermilk Bundt Cake

Ingredients

Cake

1 Lemon, zested and juiced (2 tbsp) 

1 Lime, zested

2 tbsp Orange juice

425g Plain flour

1 tsp Baking powder

1/2 tsp Baking soda

1 tsp Salt

1 tsp Vanilla extract

1/2 tsp Lemon extract

175ml Buttermilk - (Milk mixed with a tsp of lemon juice, leave for 5 mins)

3 large eggs (room temperature)

1 large egg yolk (room temperature)

255g unsalted butter (room temperature)

380g caster sugar


Glaze

3 - 4 tbsp lemon juice

1 tbsp milk

112g Icing sugar


Method

Brush bundt pan with melted butter and dust with flour. Preheat your oven to 180 C or 160 C (Fan).

In a small jug add milk and 1 tsp of lemon juice, leave for 5 mins to curdle.

Mix together flour, baking soda, baking powder, zest of lemon and lime and salt.

Mix together vanilla extract, lemon extract and orange juice. Add buttermilk mixture and mix together.

In another bowl lightly whisk the eggs and egg yolk together.

Cream the butter and sugar until light and fluffy. Add half the egg mixture, whisk and add the remaining half.

Add 1/3 of the flour mixture and 1/2 of the wet ingredients. Fold until just combined. Add remaining flour and wet ingredients until you can see no more lumps and flour.

Pour mixture into the prepared bundt tin. Cook for 40 - 45 mins until skewer inserted comes out clean and cake is golden brown on the top.

While cake is cooling, make the glaze.

Leave to cool for 10 mins in pan. Invert onto cooling rack. Pour 1/2 the glaze over the top of the cake. Leave for 1 hour. Pour remaining glaze over the top, leave for another hour.

This cake can be stores in a airtight container for up to 3 - 4 days. Or up to 5 days in a seal container in the fridge.