Hello, I am Jane. Today, we’re going to prepare avocado cake with tangerine lemon glaze recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Avocado Cake with Tangerine Lemon Glaze Recipe
Avocado Cake with Tangerine Lemon Glaze is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Avocado Cake with Tangerine Lemon Glaze is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have avocado cake with tangerine lemon glaze using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Avocado Cake with Tangerine Lemon Glaze:
- Take For cake:
- Get 1 1/2 cup purpose flour
- Prepare 2 tsp baking powder
- Make ready 1/2 tsp salt
- Get 1 cup sugar (less or more)
- Get 3 eggs
- Make ready 1 avocado smashed (1cup smashed avocado)
- Take 2 tsp tangerine or lemon zest
- Take 1 tsp vanilla extract
- Prepare 1/2 cup coconut oil (vegetable oil)
- Make ready For syrup:
- Take 1/3 cup fresh tangerine juice
- Get 1 tbsp lemon juice (less or more)
- Prepare 1/4 cup sugar
- Prepare For the glaze:
- Take 2 tbsp tangerine juice
- Get 1-2 tsp lemon juice (or more)
- Make ready 1 cup powdered sugar
Steps to make Avocado Cake with Tangerine Lemon Glaze:
- Preheat the oven to 350F. Spray your a Bundt pan with cooking spray (I used 6 cup Heritage Bundt Pan). You can use an 8.5” loaf pan by placing a rectangle of parchment in the bottom of the pan, then coating with butter or cooking spray.
- Whisk all the dry ingredients; flour, salt, and baking powder. Set asides
- In separate bowl, whisk together sugar, eggs, avocado, vanilla extract, and coconut oil or vegetable oil. Then pour into dry ingredients. Fold the cake batter together until you no longer see any dry flour.
- Pour the batter into a Bundt or loaf pan. Bake in 350F oven for 50 minutes or until a toothpick comes out clear. Let cool in the pan for 10 minutes.
- To make tangerine syrup, heat up the 1/3 cup tangerines, 2 tbsp lemon juice, and 1/4 sugar in a saucepan in a medium-high just until sugar dissolves.
- Transfer the cake to a wire rack placed over a sheet pan, then pour the tangerine syrup over the warm cake (I used brush to help spread the syrup over the cake). If using loaf pan, then just pour over the cake. Then cool completely.
- For the glaze: Whisk together the 2 tbsp tangerine juice, 2 tsp lemon juice and 1 cup powdered sugar until smooth. Pour over the cake, slice, and served with your favorite tea or coffee ☕️ Enjoy!
- Dine at what you want at your home and HappyBaking ❤️
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