Calamondin Cake
A zesty lemon cake infused with calamondin pulp and topped with a sweet lemon glaze, perfect for citrus lovers and versatile for any occasion.
Ingredients
Instructions
- Mix the lemon cake mix, lemon jello powder, calamondin pulp, milk, salad oil, eggs, and lemon extract or lemon juice together at one time for 5 minutes.
- Pour the batter into a generously greased Bundt or tube pan.
- Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes until a toothpick inserted into the center comes out clean.
- Let the cake stand for 10 minutes after baking, then while still hot, mix the xxxx sugar with calamondin pulp and lemon extract or lemon juice.
- Pour the glaze over the hot cake and allow to cool before serving.
Tips & Substitutions
For a lighter texture, consider substituting half of the salad oil with applesauce. If calamondin is unavailable, you can use fresh orange or tangerine juice as a substitute. Ensure to mix the batter thoroughly but avoid overmixing to maintain fluffiness. For added flavor, you can fold in some lemon zest before baking.
Serving Suggestions
This Calamondin Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It makes a fantastic addition to brunch alongside Teresa'S French Toast - Strawberry. For a refreshing drink, serve with iced tea or lemonade to complement the citrus flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to store it for longer, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for about 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Calamondin Cake contains roughly 325 calories, with 3g protein, 45g carbohydrates, and 16g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with different cake mixes, such as a vanilla or yellow cake mix, but keep in mind that it may alter the flavor profile slightly. Just ensure that the mix complements the citrus notes of the calamondin.
What if I don’t have calamondin pulp?
If calamondin pulp is unavailable, you can substitute it with an equal amount of fresh orange or tangerine juice. This will still provide a lovely citrus flavor, though the cake may be slightly sweeter compared to using calamondin.
How can I make this cake more festive?
To make the cake more festive, consider adding a citrus glaze made with powdered sugar and lemon juice on top. You can also garnish with candied citrus slices or serve with a fresh fruit compote for an added burst of flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).