Citrus Bundt Cake

I was looking for something fresh and summery and this was it. It has fresh orange juice, lemon juice and zest from both. The cake is moist, fresh and so delicious.

Citrus Bundt Cake:
2½ cups all-purpose flour, unbleached
¼ tsp. sea salt
⅔ cup butter, softened
5 Tbsp. orange juice, freshly squeezed
2 Tbsp. lemon juice, freshly squeezed
2 Tbsp. water
1 lemon zest, freshly grated
1 orange zest, freshly grated
2 tsp. baking powder
3 large eggs
1½ cups Monk Fruit Sweetener with Erythritol (Granular)

Lemon Glaze:
2 cups Monk Fruit Sweetener with Erythritol (Powdered)
½ cup lemon juice, freshly squeezed
1 tsp. pure vanilla extract
2 Tbsp. butter, melted 

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Brush the pan with a few Tbsp. of butter and then coat with flour. Dump out excess flour.

In a large bowl combine the flour, baking powder and salt. Set aside.

In a kitchen aid mixer bowl or mixing bowl with hand mixer, combine the butter, orange and lemon zest. Mix. Then add the sugar and mix until light and fluffy, scraping down the bowl when needed.

Add the eggs one at a time, beating thoroughly after each addition.

Now add the flour alternately with combined lemon juice, orange juice and water a small amount at a time. Beat after each addition until smooth.

Fill the Bundt pan and even out the batter. Should be about ¾ full.

Bake for 30 minutes or until a toothpick comes out clean.

After finished, let the cake rest for 10 minutes, then flip over onto a cooling rack.

Lemon Glaze:
In a bowl, combine all of the icing ingredients and whisk until smooth. If you feel it is too thick add a little water to desired consistency.

Plate the cake and pour the icing all over to cover. I like to dust with extra confectioners' sugar.

Keep covered or refrigerated for a few days.