Recipe Name – Orange & lemon Bundt cake ~ Sweetness of oranges, Tanginess of lemons. Match made in heaven

Introduction – Winter season is blessed with citrus fruits and my personal favorite is sweet orange but no one can deny the love for tangy lemons as well. I wanted to use the best of both, sweetness of oranges and tanginess of lemons. So here i am with this flavorful Orange & lemon Bundt cake recipe with orange & lemon syrup & orange & lemon glaze on top. Trust me, taste of this cake will make you ask for more. This heavenly recipe is a must try!

What all do we need?

For cake:

1. 280 gm refined flour
2. 400 gm caster sugar
3. 225 unsalted butter
4. 4 eggs
5. 4-5 tablespoon orange zest
6. 2 teaspoon baking powder
7. 10 inch bundt pan or 9 inch round cake pan

For Syrup:

1. ½ cup freshly squeezed orange+lemon juice (50-50)
2. ½ cup granulated sugar

For glaze:

1. 1 cup icing sugar
2. 2 tablespoon orange+lemon juice (50-50)

Method –

1. First beat room temperature butter using electric beater and then start adding caster sugar in small portions and keep on beating (on medium speed) till the time sugar & butter mixture is light and fluffy. This will take about 3-4 minutes.
2. Now add orange zest and 1 egg at a time and beat on medium speed.
3. After incorporating all eggs, add sifted refined flour & baking powder in small portions and fold it in the mixture.
4. After folding all flour, beat using electric beater for maximum 30 seconds. This will ensure that the batter is properly mixed and unified.
5. Grease your Bundt pan properly using butter & dust with refined flour. If you are using round pan, grease it and use parchment paper on the bottom of the pan.
6. Transfer batter in the pan and level properly.
7. Preheat your microwave oven on 160 degree Celsius and bake your cake for 50 min to 1 hour on 160 degree Celsius. Do check your cake after 45 min by inserting a tooth pick, if it comes out clean, your cake is done.
8. After you remove your cake from the oven, it’s time to prepare for the syrup.
9. Take a pan on the gas, add sugar & juice and let it come to the boil. Remove from the heat and ensure sugar is melted completely.
10. Now poke holes on the bottom of the cake & pour your syrup on the hot cake. Cake will soak all the syrup by the time it is completely cool.
11. When cake is completely cool, demold it from the pan. If sticking due to syrup, keep it in the hot water for 10-15 and you will be able to demold it easily.
12. To prepare glaze, mix 2 tablespoon juice in the icing sugar and mix well to make lump free pourable glaze.
13. Decorate your (cool) cake using this glaze and orange zest.
14. Cake is ready to be served. You can store this cake on room temperature.

Tips:

1. You can use 9 inch pan if you do not have bundt pan.
2. If your cake sticks in the pan due to syrup, keep it in the hot water for 10-15 min and you will be able to demold easily.
3. Always glaze your cake once it is completely cool else your glaze will melt.