Glazed Citron Bundt Cake
Materials
- 2 cups granulated sugar
- 2 1/2 tsp kosher salt
- 1 tbsp lemon zest approximately 1 lemon
- 1 tbsp orange zest approximately 1/2 orange
- 1 1/2 cups plus 2 tbsp Somerset Ridge Grapeseed Oil
- 3 1/4 cups plus 1 tbsp plain yogurt not greek
- 1/2 cup mascarpone cheese
- 1 tbsp plus 1 tsp vanilla extract
- 4 large eggs
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
Glaze
- 1 cup powered sugar
- 2 tbsp corn syrup
- 3 tbsp Somerset Citron
Instructions
- Preheat oven to 375 degrees
- Coat bunt pan with nonstick cooking spray
- Coat pan with granulated sugar
- Remove excess sugar from pan
- Place sugar and salt in large bowl
- Use fingers to rub citrus zest into mixture
- Whisk in oil, mascarpone, yogurt, eggs, and vanilla until smooth
- Sprinkle baking powder into batter and whisk thoroughly
- Sift flour onto batter and use rubber spatula to mix in just until smooth
- Pour batter into pan and smooth
- Tap pan to get rid of any air bubbles
- Bake for 40 minutes - rotate pan at 30 minutes
- Cake is done with a toothpick comes out clean
- Let rest in pan for 10 minutes before moving to a cooling rack
Glaze
- Whisk sugar, corn syrup, and Somerset Citron until smooth
- Brush glaze evenly over top and sides of cake while still warm
- Glaze will set as the cake cools