Zebra Bundt Cake with Citrus Flavor

This zebra bundt cake starts with a basic pound cake recipe. Not an ordinary pound cake recipe but a moist, light and soft pound cake that is seasonally enhanced with pomelo, raisins, lemon zest, and fresh lemon juice. The citrus combinations make this a simple yet exceptional recipe. Top it off with a sweet lemon glaze and you have yourself a stunner of a cake.

Zebra Bundt Cake – Recipe

The way of preparation – easy

Prep time

  • Prep time – 20 minutes
  • Cooking time – 50 minutes
  • Total time – 1 hour 15 minutes

Yields – 14 servings

Ingredients: 

Cake:

  • 1 cup butter, room temperature
  • 1 3/4 cups granulated sugar
  • 6 oz sour cream
  • 4 large eggs, room temperature
  • 2 1/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp finely grated lemon zest
  • 1/2 cup candied pomelo
  • 1/2 cup raisins
  • 2 tablespoons cocoa powder

For the Lemon Glaze:

  • 1 cup sugar (125g)
  • 2 tbsp fresh lemon juice

Instructions on how to make zebra bundt cake

  • Preheat oven to 350 F
  • In a medium bowl, toss together the flour, baking powder, lemon zest, and salt.
  • Mix and set aside.
  • In another bowl mix together the butter and sugar for about 4 minutes.
  • Add sour cream and mix until smooth, about 30 seconds.
  • With the mixer running, add the eggs one at a time, mixing well after each addition.
  • Scrape down the sides and bottom of the bowl as needed.
  • With the mixer running at low speed slowly add the flour mixture.
  • Mix until the batter is smooth and light.
  • Transfer approx. one-third of the dough into a large bowl and combine with cocoa powder.
  • White part: Gently fold the candied pomelo into the batter with a rubber spatula.
  • Cocoa part: Gently fold raisins into the batter with a rubber spatula.
  • Grease and flour Bundt pan.
  • Spoon light and dark dough into the pan in alternating layers.
  • Bake in well-heated oven 50-55 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.
  • Remove from the oven and allow to cool for 15 minutes in the pan.
  • After 15 minutes invert onto a cooling rack and let cool completely before adding the glaze.

Lemon glaze

  • Whisk the sugar and lemon juice together until smooth.
  • Put a baking sheet under the rack to catch any drips and drizzle the lemon glaze over the top and sides of the cake.
  • Serve and enjoy

 

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