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
1 tsp vanilla
Glaze
- 1 1/2 cup 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.
- Calories: 280 KCal
- Protein: 4 g
- Carbohydrates: 47 g
- Fibre: 1 g
- Total Fat: 10 g
- Sodium: 56 mg
- Phosphorus: 43 mg
- Potassium: 67 mg
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