Meet your new favorite dessert: the Zesty Citrus Sock-It-To-Me Cake! This delightful spin on a classic bundt cake is bursting with vibrant citrus flavors, making it the perfect treat for any occasion. Whether you're a seasoned baker or a kitchen newbie, this recipe will guide you to sweet success.
All-purpose flour forms the base of your cake, giving it the structure it needs. Granulated sugar and brown sugar work together to sweeten and add a hint of molasses flavor, respectively. Unsalted butter is key for that rich, creamy texture. Sour cream makes the cake extra moist, while a splash of milk ensures the batter is just the right consistency. Eggs bind everything together while adding richness. Vanilla extract enhances all the other flavors without overpowering. The stars of the show, orange zest and lemon zest, infuse the cake with bright, fresh citrus notes. Baking powder and baking soda are your leavening agents, helping the cake rise beautifully. A pinch of salt balances the sweetness. Finally, chopped pecans add a lovely nutty crunch.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a light dessert, serve it with a fresh fruit salad. The citrus notes make it a delicious brunch addition alongside a savory quiche.
First things first, preheat your oven to 350°F (175°C). This ensures it's hot enough when you're ready to bake. Give your bundt pan a good greasing to prevent the cake from sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside; it’ll be your dry mix.
In a larger bowl, cream the butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, orange zest, and lemon zest until everything is beautifully aromatic.
Time to bring it all together! Alternately add the dry ingredients and sour cream to the butter mixture. Start with a portion of the dry mix, then a bit of sour cream, and repeat until both are fully incorporated. This method helps maintain a smooth batter. If it feels a bit thick, add the milk to loosen it up.
Pour half of the batter into your greased bundt pan. Sprinkle the pecans over this layer, then top with the remaining batter. Smooth out the top with a spatula.
Pop it in the oven and bake for 45-50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar with orange juice and lemon juice until smooth. Drizzle this over the cooled cake for a glossy finish.
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