Citrus Bundt Cake is rich, moist, and has a touch of citrus flavor. The cake is topped off with a sugary citrus glaze.
I don’t think that you can ever go wrong with a bundt cake. This rich, dense cake is moist and tender. Baking it in the bundt cake pan gives this cake an elegant appearance. This citrus cake has a slight tang with a hint of sweetness.
I love baking with citrus all year round, but for some reason, I enjoy it most in the cold winter months. Maybe it reminds me that summer is not that far off.
Helpful tips
- All ingredients should be at room temperature when making this cake.
- Don’t skip the greasing and flouring of the bundt pan. Make sure to grease and flour the complete inside of the cake pan. This will help with removing the cake easily.
- Don’t overmix the batter. Overmixing can cause the cake to be tough.
- Test the cake with a toothpick to see if it is done. If the toothpick comes out clean, the cake is done.
- Check for doneness before the time is up. All ovens bake differently, so it is best to check in advance.
- Check for doneness before the time is up. All ovens bake differently, so it is best to check in advance.
- Run a knife around the edges before removing the cake. This will help with an easy removal.
- Spoon the glaze over the top of the cake after it comes out of the pan.
- After the cake has cooled completely, it can be stored in an airtight container on the counter for two to three days or in the refrigerator for five to six days.
- The cake freezes well, also.
Ingredients
Bundt Cake
- Sugar
- Lemon Zest
- Orange Zest
- Butter
- Flour
- Baking Powder
- Salt
- Heavy Cream
Glaze
- Lemon Juice
- Orange Juice
- Sugar
Steps for making this recipe
Steps one, two, and three
Add 2 cups of sugar and the zest from the lemon and orange to a large bowl. Rub the zest and sugar with your fingers. Beat in the butter with an electric mixer. Add one egg at a time, beating after each addition.
Steps four, five, and six
Sift together the flour, baking powder, and salt, then add it to the bowl with the cake batter. Once the flour mixture is well combined, add the cream and mix it in.
Steps seven and eight
Spread the cake batter into the prepared bundt cake pan. Bake in the preheated oven for 50 to 55 minutes. After removing the cake from the oven, let it set for five minutes and remove it from the baking pan.
Steps nine, ten, and eleven
While the cake is cooling, make the glaze. Take the freshly squeezed juices and mix with the 1/3 cup of sugar. Once the cake is removed from the baking pan, spoon the glaze over the top of the cake.
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Citrus Bundt Cake
Ingredients
Cake
- 2 cups sugar
- Zest from one lemon
- Zest from one orange
- 1/2 cup butter room temperature
- 4 eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup heavy cream
Citrus Glaze
- 1 Juice from a lemon
- 1 Juice from an orange
- 1/3 cup sugar
Instructions
- Preheat oven to 350 degree F. Grease and flour a bundt cake pan.
- In a large bowl, combine the sugar and zest from the lemon and orange. With your fingers, rub the zest and the sugar together to release the flavors of the zest.
- Add the butter to the sugar and zest and beat until light and fluffy. Add the eggs one at a time. Mix until well after each egg.
- In a medium bowl, combine the flour, baking powder, and salt, and add to the sugar mixture. Beat until well blended. Add the cream and mix until all is blended.
- Pour the cake batter into the prepared bundt pan. Place the cake into the preheated oven. Bake for about 50 to 55 minutes or until a toothpick comes out clean.
- Remove from the oven, let the cake cool for 5 minutes, and remove from the pan.
- While the cake is cooling, combine the juice from the lemon and orange, and add 1/3 cup of sugar. Mix until the sugar dissolves in the juice.
- After the cake is removed from the bundt pan, pour the juice mixture over the top of the cake. Cool completely.
Notes
- All ingredients should be at room temperature when making this cake.
- Don’t skip the greasing and flouring of the bundt pan. Make sure to grease and flour the complete inside of the cake pan. This will help with removing the cake easily.
- Don’t overmix the batter. Overmixing can cause the cake to be tough.
- Test the cake with a toothpick to see if it is done. If the toothpick comes out clean, the cake is done.
- Check for doneness before the time is up. All ovens bake differently, so it is best to check in advance.
- Run a knife around the edges before removing the cake. This will help with an easy removal.
- Spoon the glaze over the top of the cake when it is removed from the pan.
- After the cake has cooled completely, it can be stored in an airtight container on the counter for two to three days or in the refrigerator for five to six days.
- The cake freezes well, also.
Nutrition
This recipe was originally published on April 24, 2015, and has been updated with new content and pictures on January 29, 2026.
I NEED a slice now. The cake looks beautifully done, Dawn.
Citrus sweets never fail to brighten up my day! Love the sound of this.
This is a moist, delicious cake. It is perfect if you are feeding a lot of people.