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Turmeric Glazed Citrus Bundt Cake
Orange and ginger are the perfect pair in this moist cake drizzled with a fragrant sweet turmeric glaze. Delicious!
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Recipe - SUPA IGA Meadowbank
Turmeric-Glazed-Citrus-Bundt-Cake-Post-Tile.jpg
Turmeric Glazed Citrus Bundt Cake
Prep Time20 Minutes
Servings1
Cook Time50 Minutes
Ingredients
3 tbsp orange zest
¼ cup orange juice
¾ cup buttermilk
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
¼ tsp ground cloves
1 tsp cinnamon
½ tsp ground ginger
220g unsalted butter (at room temperature)
½ cup packed brown sugar
1 cup sugar
3 large eggs plus 1 large egg yolk
1 tbsp milk
1/2 tsp ground turmeric
2 cups powdered sugar
Directions
  1. Adjust oven rack to middle position and heat to 180°C. Spray a bundt pan with non-stick cooking spray and set aside.
  2. In a medium bowl combine orange zest, juice, buttermilk and vanilla.
  3. In a separate medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and ginger.
  4. Using a stand mixer fitted with a paddle attachment beat butter and sugar on medium-high for 4-6 minutes until fluffy. Scrape down the sides of the bowl as needed.
  5. In a small bowl, whisk together eggs and yolk then add to butter mixture. Mix on medium for 30 seconds, scrape down sides of bowl and mix for an additional 30 seconds.
  6. On low speed add flour mixture in three additions, alternating with buttermilk-orange mixture. Mix until just combined.
  7. Transfer batter to prepared Bundt pan and spread into an even layer. Bake until top is golden brown and toothpick comes out clean, about 45-55 minutes.
  8. Remove pan from oven and transfer to a wire rack for 20 minutes. Reverse pan on a wire rack and remove cake. Allow cake to completely cool.
  9. Meanwhile, in a medium bowl, whisk together 3 tablespoons fresh orange juice, milk, turmeric and powdered sugar. Once cake is cool, drizzle glaze over cake and serve.
20 minutes
Prep Time
50 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
3 tbsp orange zest
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Orange Navel, 180 Gram
$0.72 avg/ea$3.99/kg
¼ cup orange juice
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Daily Juice Orange Juice Pulp Free, 500 Millilitre
$2.40 was $2.46$0.48/100ml
¾ cup buttermilk
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Dairy Farmers Buttermilk, 600 Millilitre
$2.75$0.46/100ml
1 tsp vanilla extract
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Queen Natural Vanilla Concentrated Extract, 50 Millilitre
$7.63$15.26/100ml
3 cups all-purpose flour
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White Wings Premium All Purpose Plain Flour, 1 Kilogram
$3.00$3.00/kg
1 tsp baking powder
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McKenzie's Baking Powder, 125 Gram
$2.50$2.00/100g
½ tsp baking soda
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McKenzie's Bi Carb Soda, 250 Gram
$1.40$0.56/100g
1 tsp salt
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Saxa Natural Sea Salt Grinder, 90 Gram
20% Off
$4.00 was $5.00$4.44/100g
¼ tsp ground cloves
Not Available
1 tsp cinnamon
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MasterFoods™ Herbs & Spices Cinnamon Ground, 28 Gram
$2.69$9.61/100g
½ tsp ground ginger
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MasterFoods™ Ground Ginger, 25 Gram
$2.27$9.08/100g
220g unsalted butter (at room temperature)
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Western Star Unsalted Butter, 250 Gram
Special
$3.50 was $4.00$1.40/100g
½ cup packed brown sugar
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CSR Brown Sugar, 500 Gram
$2.15$0.43/100g
1 cup sugar
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CSR White Sugar, 1 Kilogram
$1.75$1.75/kg
3 large eggs plus 1 large egg yolk
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Black & Gold Large Caged Eggs, 18 Each
$5.40$0.30 each
1 tbsp milk
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Pauls Smarter White Milk, 2 Litre
$3.99$2.00/l
1/2 tsp ground turmeric
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MasterFoods™ Turmeric Ground, 28 Gram
$2.48$8.86/100g
2 cups powdered sugar
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CSR Pure Icing Sugar, 500 Gram
$1.91$0.38/100g

Directions

  1. Adjust oven rack to middle position and heat to 180°C. Spray a bundt pan with non-stick cooking spray and set aside.
  2. In a medium bowl combine orange zest, juice, buttermilk and vanilla.
  3. In a separate medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and ginger.
  4. Using a stand mixer fitted with a paddle attachment beat butter and sugar on medium-high for 4-6 minutes until fluffy. Scrape down the sides of the bowl as needed.
  5. In a small bowl, whisk together eggs and yolk then add to butter mixture. Mix on medium for 30 seconds, scrape down sides of bowl and mix for an additional 30 seconds.
  6. On low speed add flour mixture in three additions, alternating with buttermilk-orange mixture. Mix until just combined.
  7. Transfer batter to prepared Bundt pan and spread into an even layer. Bake until top is golden brown and toothpick comes out clean, about 45-55 minutes.
  8. Remove pan from oven and transfer to a wire rack for 20 minutes. Reverse pan on a wire rack and remove cake. Allow cake to completely cool.
  9. Meanwhile, in a medium bowl, whisk together 3 tablespoons fresh orange juice, milk, turmeric and powdered sugar. Once cake is cool, drizzle glaze over cake and serve.