This cake has such nice bright cirus flavours, it would be a nice complement to a weekend brunch or even a mid-afternoon snack.
Citrus cake:
2 cups
sugar
1 cup
butter, unsalted
4
eggs
3 cups
all purpose flour
3/4 tsp
baking soda
3/4 cup
milk
1 tbsp
citrus zest (lemon, lime, orange)
1 tbsp
lemon juice
1 tsp
lime juice
1 tsp
orange juice
Glaze:
1 tsp
vanilla
1 1/2 cups
icing sugar
1 tsp
lemon juice
1 tsp
lime juice
1 tsp
orange juice
1 tsp
milk
Blueberry Compote:
1 cup
water
1/2 cup
sugar
4 cups
blueberries
For the cake:
Preheat oven to 350F.
Cream butter and sugar.
Add eggs one at a time.
Add vanilla and citrus juice/zest.
Alternate adding dry ingredients and milk.
Pour into 12 cup bundt pan and bake for 50-60 minutes.
Cool on a wire rack.
For the glaze:
Mix all ingredients for glaze together.
Drizzle glaze over top of cake.
For the compote:
Dissolve sugar in water over medium heat.
Add blueberries and cook until desired consistency is achieved.
Servings per recipe: 24
Serving size: 1 slice (1/24th of the bundt cake)
3 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
Neat