Although we've had some nice weather here and there, it still feels like winter. I don't mind the cold too much but I dislike the gray skies. Day after day of that can wear a girl down.
While a real tonic for my winter blues would be a quick trip to Hawaii, we can't swing that this year, what with our upcoming international travel. So a much simpler (and cheaper) remedy was in order: a bright citrus cake, drizzled with a sugary glaze.
I used this recipe posted at Smitten Kitchen, although the original belongs to Ina Garten. It's very simple, although it does take awhile and have a number of steps: the cake, the syrup, the glaze. Instead of using just lemons I used lemons and tangerines and the combination was delicious.
The syrup-drenching process is a little funny, at least the way I did it. You set the cake on a rack over a baking sheet and drizzle the syrup over it. But so much ended up on the baking sheet that I kept having to remove the rack and cake, pour the syrup gathered on the sheet back into my little saucepan, and drizzle all over again. I did that at least three or four times so as to use as much of the syrup as possible, but I am glad I did: I ended up with a supermoist cake similar to a pound cake.
I am also pleased to report that my glazing experience was much improved since the last time I attempted it with the vanilla bean bundt cake. Maybe I let the cake cool longer, maybe the glaze was thicker. Either way, it looked quite a bit better. See for yourself. And don't you think the cake looks a bit other-worldly in this photo?
Of course I baked it in my bundt pan. I don't care for the look of cakes baked into loaves, which is what the original recipe calls for. This would also be mighty fine divvied up into cupcakes; who doesn't want their own individual cake?
So if you're in need of a little mid-winter pick-me-up, look no further. This citrusy cake is just the ticket.
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