Glazed Three-Citrus and Almond Bundt Cake
- Makes12 to 14 servings
- Cook Time1 1/4 hours
- Active time plus cooling30 minutes active, plus cooling
- 4
This citrusy cake with a soft, sueded crumb is an adaptation of a recipe from “Cheryl Day’s Treasury of Southern Baking” by Cheryl Day, co-owner of Back in the Day Bakery in Savannah, Georgia. Cake flour helps keep the crumb tender and fine, while a trio of citrus zests lend bright, sunny flavor to both the cake and glaze. Day says you can use any combination of citrus, from Meyer lemons to mandarin oranges. In the cake, be sure to use almond paste, not marzipan, which is much finer in texture and sweeter. Of the brands most widely available in supermarkets, we found Solo almond paste to work best. Also be sure the almond paste is fresh; it should be soft and malleable and should feel moist to the touch. If it’s firm and dry, it won’t break down properly during mixing. Store leftovers in an airtight container at room temperature for up to three days.
Don’t use baking spray to prep the pan. Misting the pan with a spray that combines fat and flour is a tempting shortcut—buttering and flouring a Bundt pan does require patience—but we learned the hard way that baking spray does not guarantee this cake will release easily. We tried various pan prep methods and found that brushing the pan carefully and generously with softened (not melted) butter, then dusting it with flour was the surest bet.
Step 1
To make the cake, heat the oven to 350°F with a rack in the lower-middle position. Using a pastry brush, brush a 12-cup nonstick Bundt pan with 2 tablespoons butter, being sure to generously coat all bumps and crevices, including the center tube. Dust the pan with flour, then knock out the excess.
Step 2
In a medium bowl, whisk together the flour, baking powder and salt. In a small bowl or liquid measuring cup, stir together the milk and vanilla.
Step 3
In a stand mixer with the paddle attachment, mix the almond paste on medium-low until it begins to break up, about 1 minute. With the mixer running on low, add the remaining 226 grams (16 tablespoons) butter a few pieces at a time and mix, occasionally scraping the bowl with a silicone spatula, until combined, about 2 minutes; it’s fine if the mixture is not fully homogeneous. With the mixer running on medium, add all 3 citrus zests, then gradually stream in the white sugar; mix, occasionally scraping the bowl, until well combined, about 2 minutes. Increase to medium-high and beat, scraping the bowl as needed, until the mixture is light and fluffy, about 2 minutes. With the mixer running on medium-low, add the eggs one at a time, beating until combined after each addition and scraping the bowl and the paddle attachment as needed.
Step 4
With the mixer running on low, add about one-third of the flour mixture followed by about half of the milk mixture. Next, add about half of the remaining flour mixture, then the remaining milk mixture and finally the remaining flour mixture; scrape the bowl as needed. Mix on low until barely combined, about 15 seconds. Fold with the spatula until well combined and no pockets of flour remain. The batter will be thick.
Step 5
Spoon the batter into the prepared pan and spread it in an even layer. Bake until golden brown and a toothpick inserted about 2 inches from the edge comes out clean, 40 to 45 minutes. Cool in the pan for about 20 minutes, then invert the cake onto a wire rack and cool to room temperature.
Step 6
To make the glaze, in a small bowl, whisk together the powdered sugar and butter. Add all 3 citrus zests and the orange juice; whisk until smooth. Pour the mixture evenly over the top of the cake and, working quickly, use a pastry brush to evenly coat the entire surface of the cake with a thin layer of glaze. Let stand until the glaze has set, 15 to 20 minutes. Transfer to a platter.
