Citrus Bundt

10
While complicated, the fresh citrus bundt cake, an Allison Dake creation, is a perfect treat for the warmer months. Photo by Brent Fuchs

Bundt
 1 ½ cups Unsalted butter at room temperature
 3 cups Granulated sugar
 6 Eggs
 3 cups Cake flour
 1 tsp Kosher salt
 ¼ tsp Baking soda
 1 cup Sour cream – full fat
 2 tbsp Vanilla bean paste or vanilla extract
 1 tsp Georgia Peach Spice, optional
 1 tbsp each Lemon, lime and orange zest, freshly grated
Glaze
 ¼ cup Sweetened condensed milk
 2 cups Powdered sugar
 1 tbsp Vanilla bean paste or vanilla extract
Citrus Curd
 ½ cup Fresh citrus juice
 ¼ cup Granulated sugar
 2 Eggs
 1 ½ tbsp Cornstarch
 ½ stick Unsalted butter at room temperature

1

Preheat oven to 325 degrees.

2

Grease and flour bundt pan, set aside.

3

Beat room temperature butter in a standing mixer with the paddle attachment until fluffy.

4

Add dry ingredients in a separate bowl. Set aside.

5

Add sugar to the whipped butter and allow to beat for three minutes. Then add eggs, one at a time, until fully combined. Add vanilla and beat for two minutes. Scrape down sides of bowl.

6

Take turns adding the sour cream and dry ingredients in batches, not to overwork the flour. Once fully incorporated, take the bowl from the mixer, add the zest and mix by hand.

7

Pour into prepared bundt pan.

8

Bake on middle rack in oven for one hour, or until an inserted skewer comes out clean.

9

Allow bundt to rest 10 minutes before inverting and removing from pan. Allow the cake to come to room temperature, on a wire rack, before adding glaze.

10

Place wire rack on top of a lined baking sheet to catch the glaze drippings.

11

Drizzle the glaze over the top of the cooled bundt and brush into place if needed.

12

Serve with fresh berries and citrus curd garnish.

For Citrus Curd
13

Prepare a double boiler. Place over medium-high heat, or until water is at full boil.

14

Add first four ingredients in the bowl, away from the heat, and whisk until combined. Add butter, and place over the double boiler, constantly whisking until the thickened mixture coats the back of a spoon – it usually takes 3-5 minutes.

15

Whisk for one minute longer, to ensure the cornstarch has been cooked through, and carefully remove from heat.

16

Pass hot curd through a fine, mesh sieve and cover top with plastic wrap so a crust isn’t formed.

17

Place in fridge until ready to serve.

Ingredients

Bundt
 1 ½ cups Unsalted butter at room temperature
 3 cups Granulated sugar
 6 Eggs
 3 cups Cake flour
 1 tsp Kosher salt
 ¼ tsp Baking soda
 1 cup Sour cream – full fat
 2 tbsp Vanilla bean paste or vanilla extract
 1 tsp Georgia Peach Spice, optional
 1 tbsp each Lemon, lime and orange zest, freshly grated
Glaze
 ¼ cup Sweetened condensed milk
 2 cups Powdered sugar
 1 tbsp Vanilla bean paste or vanilla extract
Citrus Curd
 ½ cup Fresh citrus juice
 ¼ cup Granulated sugar
 2 Eggs
 1 ½ tbsp Cornstarch
 ½ stick Unsalted butter at room temperature

Directions

1

Preheat oven to 325 degrees.

2

Grease and flour bundt pan, set aside.

3

Beat room temperature butter in a standing mixer with the paddle attachment until fluffy.

4

Add dry ingredients in a separate bowl. Set aside.

5

Add sugar to the whipped butter and allow to beat for three minutes. Then add eggs, one at a time, until fully combined. Add vanilla and beat for two minutes. Scrape down sides of bowl.

6

Take turns adding the sour cream and dry ingredients in batches, not to overwork the flour. Once fully incorporated, take the bowl from the mixer, add the zest and mix by hand.

7

Pour into prepared bundt pan.

8

Bake on middle rack in oven for one hour, or until an inserted skewer comes out clean.

9

Allow bundt to rest 10 minutes before inverting and removing from pan. Allow the cake to come to room temperature, on a wire rack, before adding glaze.

10

Place wire rack on top of a lined baking sheet to catch the glaze drippings.

11

Drizzle the glaze over the top of the cooled bundt and brush into place if needed.

12

Serve with fresh berries and citrus curd garnish.

For Citrus Curd
13

Prepare a double boiler. Place over medium-high heat, or until water is at full boil.

14

Add first four ingredients in the bowl, away from the heat, and whisk until combined. Add butter, and place over the double boiler, constantly whisking until the thickened mixture coats the back of a spoon – it usually takes 3-5 minutes.

15

Whisk for one minute longer, to ensure the cornstarch has been cooked through, and carefully remove from heat.

16

Pass hot curd through a fine, mesh sieve and cover top with plastic wrap so a crust isn’t formed.

17

Place in fridge until ready to serve.

Citrus Bundt