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–+ servings
A Citrus Bundt Cake dusted with powdered sugar.
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Citrus Bundt Cake Recipe

This Easy Citrus Bundt Cake is bursting with fresh orange and lemon flavors for spring. It's super moist, tender, and flavorful - and you don't even need to decorate it!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 16 servings
Calories: 452kcal
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons citrus zest (I use a combination of orange and lemon zest)
  • 3 cups unbleached all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter at room temperature
  • 2 cups granulated sugar
  • 5 large eggs at room temperature
  • 1/2 cup full fat sour cream
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 1/4 cup orange juice

Glaze

  • 3 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 cup confectioners' sugar sifted
  • 2 teaspoons lemon and orange zest

Citrus Icing

  • 1 1/2 cups confectioners’ sugar sifted
  • 2 to 3 tablespoons freshly squeezed lemon juice

Instructions

  • Preheat the oven to 350°F and grease a 10-inch Bundt pan.
  • Zest lemon and orange peel with a grater. Set aside. Reserve 2 teaspoons zest to use in the glaze.
  • In a large bowl, whisk the flour, baking powder, and salt and set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and zest, beating until creamy and light. Add the eggs, sour cream, and vanilla and beat until combined.
  • Add the dry ingredients to the wet ingredients, add the milk and orange juice, and beat until the batter is completely combined.
  • Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 50-70 minutes.
  • Remove cake from the oven and carefully run a knife around the edge of the pan to loosen the cake slightly. Allow it to cool for 10-15 minutes before removing it from the pan.

For the glaze

  • In a small bowl, add orange juice, lemon juice, and confectioners' sugar, mix until smooth. Brush over hot cake, both top and sides. Let the cake absorb glaze and then brush on more. Continue, using all prepared glaze.
  • Allow the cake to cool completely before icing and serving.

For the citrus icing

  • Mix sugar and 2 tablespoons lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable.
  • Drizzle on cake top and let it run down the sides.

Notes

  1. Mini Bundt Cakes: You can also bake this cake in mini bundt molds if preferred. Depending on the size of the mini Bundt pans, it should make between 10 to 12 mini cakes when filled about 2/3 full. Bake for 15-20 minutes (again depending on the size) but I would begin checking for doneness at about 15 minutes.
  2. Icing: I often simply dust the cake with confectioners' sugar instead of icing it. But for special occasions and holidays, it makes the cake a bit more special. Be sure to wait until the cake is completely cool before icing. 
  3. Storing: Cover the cake or leftovers and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Nutrition

Calories: 452kcal | Carbohydrates: 64g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 243mg | Potassium: 93mg | Fiber: 1g | Sugar: 45g | Vitamin A: 691IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg