Recommended: Citrus Bundt Cake from Baking Bites

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


  1. Preheat oven to 350° F.
  2. Grease a 10-inch bundt pan.
  3. Whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
  4. 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.
  5. Stir in a third of the flour mixture into the butter, followed by the orange juice and mix until combined.
  6. Sitr in another third of the flour mixture, followed by the lemon juice and mix until combined.
  7. Mix in the remaining flour and mix until all the flour is wet.
  8. 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.
  9. 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.
  10. 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!

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