Description
Citrus lovers will delight in this zesty orange and lemon cake, a sunshine-kissed dessert that blends tangy brightness with sweet comfort. Light crumb and fragrant citrus notes promise a refreshing slice of Mediterranean-inspired joy you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 5 eggs
- 1 cup butter, softened
- 1 1/4 cups sugar
- 3/4 cup milk
- 1/2 cup lemon juice
- 1/2 cup orange juice
Dry Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Flavor and Glaze Ingredients:
- 2 tablespoons orange zest
- 2 tablespoons lemon zest
- 1 cup powdered sugar
- 2 tablespoons honey
- 2 tablespoons lemon juice
Instructions
- Warm the oven to 350°F (180°C) and thoroughly coat a bundt pan with non-stick spray or butter to prevent sticking.
- Combine flour, baking powder, salt, orange zest, and lemon zest in a mixing bowl, ensuring all dry ingredients are evenly distributed.
- Using an electric mixer, whip butter and sugar together until the mixture becomes fluffy and pale, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter mixture, blending thoroughly after each addition to create a smooth consistency.
- Gradually pour in orange juice, lemon juice, and milk, mixing at low speed to maintain the batter’s delicate texture.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing and maintaining a silky smooth batter.
- Transfer the batter into the prepared bundt pan, spreading it evenly and tapping the pan to release any trapped air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Prepare the glaze and drizzle over the cooled cake, allowing it to set before serving.
Notes
- Swap out milk with dairy-free alternatives like almond or oat milk for a vegan-friendly version of this citrusy cake.
- Use gluten-free flour blend to make this recipe suitable for those with wheat sensitivities.
- Adjust citrus intensity by adding more or less zest depending on personal preference for bright, tangy flavors.
- Store cake at room temperature in an airtight container to maintain moisture and preserve its delicate texture for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg