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Citrus Bundt Cake

Citrus Bundt Cake

@cookinglanka
Citrus Bundt Cake recipe with lemon and orange zest, moist texture, and tangy glaze. A delicious, easy, homemade Bundt cake perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Additional Time: 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine Asian Recipes
Servings 15

Ingredients
  

For The Cake

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 cup buttermilk or milk + 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 2 tbsp mixed citrus juice lemon + orange
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract

For The Citrus Glaze

  • 1 cup powdered sugar
  • 2 –3 tbsp citrus juice lemon/orange mix
  • ½ tsp lemon or orange zest optional

Instructions
 

Prepare The Oven & Pan

  • Preheat oven to 350°F (175°C).
  • Grease a Bundt cake pan with butter and dust with flour.

Mix Dry Ingredients

  • In a bowl, whisk together:
  • flour, baking powder, baking soda, salt.
  • Set aside.

Cream Butter & Sugar

  • Beat butter + sugar until light and fluffy (3–4 minutes).
  • Add eggs one at a time, beating after each addition.
  • Mix in the vanilla + citrus zests.

Add Wet & Dry Ingredients

  • Mix in buttermilk + citrus juice.
  • Add dry ingredients gradually and mix until just combined (do not overmix).

Bake

  • Pour batter into the Bundt pan and smooth the top.
  • Bake for 40–50 minutes or until a toothpick comes out clean.
  • Let it cool 10–15 minutes, then invert onto a wire rack.

Prepare The Glaze

  • Whisk powdered sugar + citrus juice until smooth.
  • Drizzle over the cooled cake.
  • Add extra zest on top if desired.