Bready or Not Original: Citrus Cardamom Bundt Cake

This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.

Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.

Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.

I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.

Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!

PrintBready or Not Original: Citrus Cardamom Bundt CakeThis luscious, tender cake fuses citrus flavors and aromas with the warmth or cardamom and other spices. It’s perfect for breakfast or dessert.Course Breakfast, DessertKeyword bundt cake, cake, citrus, lemon, tubeAuthor Beth CatoEquipmenttube or bundt panbaking spray with flourIngredientscake:3 cups all-purpose flour 1 1/2 cups white sugar2 teaspoons baking powder1 3/4 Tablespoons ground cardamom1/2 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup orange juice2 large lemons zested and juiced2/3 cup canola oil1 teaspoon vanilla extract3 large eggs room temperatureglaze:1 cup confectioners’ sugar3 teaspoons orange juice1 teaspoon lemon juice from reserved juiceInstructionsPreheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.OM NOM NOM!