Bundt cakes are one of my favorite types of cake to bake when bringing it over to someone’s house. I like to think of it as a casual elegant dessert. It looks really fancy, but there isn’t much work involved in making it so presentable – unlike a layered cake with frosting.
I had an extra amount of oranges and lemons in my kitchen that I wanted to bake into something, so I searched on the internet for a recipe. I found rave reviews for a recipe on Baking Bites for a Citrus Lover’s Bundt Cake.
The recipe requires limes, which I don’t usually have around the house because I don’t care for their bitterness…So I adjusted their recipe to suit what I liked. If you’re a lime lover, then click over to their blog to get the original recipe.
Citrus Bundt Cake
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1/2 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1 tbsp fresh lemon juice
- 1 tablespoon fresh orange juice
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 1 cup powdered sugar
- Preheat oven to 350° F.
- Grease a 10-inch bundt pan.
- Whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
- In a large bowl, cream together butter and sugar. Then mix in the eggs one at a time. Add in the vanilla extract and zests.
- Stir in a third of the flour mixture into the butter, followed by the orange juice and mix until combined.
- Sitr in another third of the flour mixture, followed by the lemon juice and mix until combined.
- Mix in the remaining flour and mix until all the flour is wet.
- Pour batter into the prepared bundt pan and bake for 40 to 45 minutes. A toothpick inserted into the center will come out with a few moist crumbs on it or clean.
- Let the cake rest in the pan for 15 minutes, then turn onto a wire rack. Let it cool fully before topping off with the glaze.
- For the glaze, whisk together juices, zests and powdered sugar in a small bowl until smooth. Add additional powdered sugar if the glaze is too thin. Drizzle half of the glaze over the cake and wait a few minutes before drizzling the remaining glaze over the cake.
This cake is not too sweet and not too tart. It tastes great with a cup of tea too!