Calamondin Cake
Brighten up your dessert table with this irresistible Calamondin Cake, a citrus lover’s dream that combines the tangy zest and juice of calamondins with a buttery, moist crumb. Bursting with tropical flavor, this cake pairs the uniquely sweet-tart profile of calamondins with the richness of a velvety batter, creating a perfect balance of vibrancy and indulgence. Topped with a glossy calamondin glaze that adds a zesty finish, this treat is as beautiful as it is delicious. Whether you’re baking for a special occasion or indulging in a slice with your afternoon coffee, this easy homemade cake will wow your taste buds and impress your guests. With a quick prep time of 20 minutes and simple ingredients, it’s the perfect way to transform fresh calamondins into a show-stopping dessert. Don’t miss out on this citrusy delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 Large eggs
- 0.5 cups Calamondin juice
- 2 tablespoons Calamondin zest
- 1 teaspoon Vanilla extract
- 0.5 cups Milk
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Calamondin juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the calamondin juice, calamondin zest, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together the powdered sugar and calamondin juice until smooth.
Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Drizzle the glaze over the cooled cake, allowing it to run down the sides.
Slice and serve. Enjoy the zesty, citrusy delight of your calamondin cake!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 43.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
