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Meyer lemon Bundt cake with olive oil and thyme – served with a citrus compote
FOOD AND STYLE17Ingredients
45Minutes
500Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 3/4 cups unbleached all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. sea salt
- 8 extra-large eggs (– at room temperature)
- 1 1/2 cups organic sugar
- 1/4 cup Meyer lemon juice (fresh, or fresh regular lemon juice)
- 1 cup extra-virgin olive oil (see Viviane’s tip)
- 1 Tbsp. chopped fresh thyme (finely)
- 6 oz. meyer lemon (candied, peels, or regular candied lemon peels – cut in 1/4″ pieces, 1 cup)
- 2 oranges (cara cara or Valencia)
- 2 blood oranges
- 2 tangelos (or tangerines)
- 1/3 cup fresh lemon juice
- 1/3 cup fresh orange juice
- 2/3 cup organic sugar
- powdered sugar (as garnish, optional)
- 10 cups bundt cake (capacity non-stick, pan – buttered and floured)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium280mg12% |
| Potassium250mg7% |
| Protein8g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber4g16% |
| Sugars42g |
| Vitamin A10% |
| Vitamin C90% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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