AuthorBiteSized
DifficultyBeginner
Yields1 Serving
Total Time1 hr 30 mins
Cake








Calamansi Icing



Prepare dry ingredients
1

In a bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.

Cream butter
2

In a separate bowl, beat the butter on high speed in a large bowl until smooth and creamy. Add the granulated sugar and beat on high speed for 2 minutes until pale and well combined.

Add wet ingredients
3

With the mixer running at low speed, add the eggs one at a time. Once the last egg is completely mixed in, add the sour cream, calamansi juice, lemon zest, and vanilla extract then beat on medium speed until combined.

Make batter
4

Carefully and slowly fold the dry ingredients into the wet ingredients until just combined and there are no more dry pockets of flour. Avoid over-mixing.

Transfer and bake
5

Transfer and spread the batter into a prepared Bundt pan and bake in an oven preheated to177°C for 45-60 minutes. Halfway through baking, cover the top of the cake with a foil tent to prevent the top from over-browning. After baking, let the cake cool.

Make icing
6

Sift the confectioner’s sugar into a bowl and add the milk and calamansi juice then mix until smooth and well combined.

Top cake
7

Drizzle the calamansi icing on top of the Bundt cake and let set before slicing.

Ingredients

Cake








Calamansi Icing



Directions

Prepare dry ingredients
1

In a bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.

Cream butter
2

In a separate bowl, beat the butter on high speed in a large bowl until smooth and creamy. Add the granulated sugar and beat on high speed for 2 minutes until pale and well combined.

Add wet ingredients
3

With the mixer running at low speed, add the eggs one at a time. Once the last egg is completely mixed in, add the sour cream, calamansi juice, lemon zest, and vanilla extract then beat on medium speed until combined.

Make batter
4

Carefully and slowly fold the dry ingredients into the wet ingredients until just combined and there are no more dry pockets of flour. Avoid over-mixing.

Transfer and bake
5

Transfer and spread the batter into a prepared Bundt pan and bake in an oven preheated to177°C for 45-60 minutes. Halfway through baking, cover the top of the cake with a foil tent to prevent the top from over-browning. After baking, let the cake cool.

Make icing
6

Sift the confectioner’s sugar into a bowl and add the milk and calamansi juice then mix until smooth and well combined.

Top cake
7

Drizzle the calamansi icing on top of the Bundt cake and let set before slicing.

Calamansi Bundt Cake