Gluten-Free Mixes and Italian Family Recipes

Citrus Bundt Cake


March 6, 2015

  • Prep: 12 mins
  • Cook: 50 mins
  • 12 mins

    50 mins

    1 hr 2 mins

  • Yields: 20


4 large egg whites

1 ½ cups sugar, divided

½ cup butter, 1 stick

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 teaspoon pure Orange Oil

¼ cup lemon juice, freshly squeezed

¼ cup orange juice, freshly squeezed

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

Powdered sugar for garnish


Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.

Beat egg whites with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Set aside.

In a different bowl, cream butter and remaining sugar until fluffy, about 3 minutes. Beat in eggs, one at a time, sour cream, vanilla and orange oil.

Stir together flour, baking powder, baking soda and salt in a medium bowl. Add to batter alternating with lemon and orange juices. Fold in whites. Pour into prepared pan.

Bake cake for 45 to 50 minutes, until a knife inserted in the center of the cake comes out clean. Cool 15 minutes. Remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar.

HELPING HANDS: Kids can help squeeze the lemon and orange for juice.