Citrus Glazed Bundt Cake Recipe (2024)

FAQs

Why are nothing bundt cakes so moist? ›

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

Cool the cake or pastries completely before glazing. Warm baked goods will make the glaze too runny, and it may soak into the crust, making the cake soggy. Brush away any loose crumbs on the cake or pastries before decorating.

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

All Nothing Bundt Cakes products are baked fresh daily on-site. “We use all real ingredients, such as in our real butter and cream cheese frosting. It's not icing and you can taste the difference,” Jannette said.

A bundt cake is baked in a bundt pan which gives it a distinct ridged, ringed shape. Overall, the bundts here are worth the price…and the extra calories. Just beware: once you have one bite, you will become addicted.

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan. Peek under the wire rack and see if the cake has dropped out.

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan.

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans. As far as other pans go, there is a 6-cup Classic pan, and the Wreath pan holds 6-cups as well.

In the 1970s Pillsbury licensed the name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes. To date more than 60 million Bundt pans have been sold by Nordic Ware across North America. November 15 has been named "National Bundt Day".

How long should a bundt cake cool before glazing? ›

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

Remove the pan from the cake. Let the cake cool completely. Meanwhile, let 1 tablespoon unsalted butter sit at room temperature to soften if making the glaze.

Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds. Stir well, then pour over your cake (or use it for donut glaze).

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Nothing Bundt Cakes is dedicated to using quality ingredients, so rest assured that you'll never find preservatives or additives in any of their desserts. Only real eggs, fresh butter, and real cream cheese make the cut, resulting in a cake that tastes just like home. Nothing Bundt Cakes are baked fresh on-site, daily.

A cake that's wet in the middle, in most cases, has not baked long enough. Put it back in the oven for 10 to 15 minutes. Be sure to check every 5 minutes with the toothpick test for any changes. If sliced, cover with aluminum foil to prevent the top from browning even more.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).