As the sun dipped low over the rolling hills, casting a golden hue across the fields of wildflowers, the sweet scent of citrus wafted through the air. It was a day for gathering, a day for family, and most importantly, a day for cake. This Honeyed Citrus Bundt Cake, infused with the brightness of fresh oranges and lemons, is a recipe that harks back to my grandmother’s kitchen, where laughter intertwined with the aroma of baking. With a hint of rosemary in the glaze, this cake is a celebration of comfort and sophistication, perfect for any gathering.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup honey
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 cup buttermilk
For the Rosemary Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh rosemary, finely chopped
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon honey
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring every crevice is coated for a beautiful release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and honey until the mixture is light and fluffy. This should take about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and lemon zest, allowing the vibrant flavors to meld together.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the rosemary glaze. In a small bowl, whisk together the powdered sugar, finely chopped rosemary, lemon juice, and honey until smooth. Adjust the consistency with more lemon juice if necessary; it should be pourable yet thick enough to cling to the cake.
Once the cake is completely cool, drizzle the rosemary glaze generously over the top, allowing it to cascade down the sides. The combination of honey and citrus with the aromatic rosemary creates a symphony of flavors that dances on the palate.
Slice into this gorgeous bundt cake and savor each bite, reminiscing about sunny days spent in the countryside, with family gathered around the table, indulging in sweet memories and warm laughter. Store leftovers in an airtight container to enjoy the next day; the flavors only get better as they meld together.
Enjoy your Honeyed Citrus Bundt Cake with a warm cup of tea or coffee, and let the soothing flavors transport you to a sunlit afternoon in a blooming garden!