Triple Citrus Bundt Recipes

Steps:

• Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
• With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
• Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
• Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
• Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
• Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
• Spoon whipped cream into center of cake; top with candied zest and serve.

Steps:

• Preheat oven to 350 degrees. Grease and flour a standard (12-cup) Bundt pan; set aside.
• In a small bowl, combine lemon, orange and grapefruit zests. Reserve two teaspoons zest to use in the glaze. Add sugar to the remaining zest; mix until zest is incorporated and sugar is the texture of wet sand.
• In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, combine the zested sugar and eggs, beating until creamy. Add baking powder, vanilla and oil. Beat until smooth.
• Add half the flour, followed by the citrus juice, followed by the remainder of the flour. Beat until smooth.
• Pour batter into prepared pan. Bake for about 45 minutes, until a tester inserted into the center comes out clean.
• Allow cake to cool for 10-15 minutes before removing from pan. Set aside to cool completely before glazing.
• Prepare the glaze: Combine all ingredients in a small bowl. Drizzle over cooled cake.