Last updated on March 12th, 2018 at 01:34 pm
This Lemon Orange Cake with Lemon Honey Glaze is a delicious citrusy cake, easy to make and topped with an incredible lemon honey glaze for a little extra tang and sweetness!
You know I love my lemon desserts like Lemon Poppy Seed Bundt Cake and Lemon Blueberry Yogurt Loaf, but it’s the citrus flavor I love so much, so this cake not only has lemon juice it has lots of orange juice as well. What can I tell you about this cake, other than this is for the true citrus lovers out there. It’s moist, it’s citrusy and so freaking good.
This recipe is an old recipe, among my very first that I shared with you here on my blog and it’s one that I’ve been meaning to do over for so many years but never got around to it. The old pictures were horrendous, so horrendous I didn’t even want to leave it around for you to see. Trust me, you’re better off.
I’m really glad I did make this cake again because I’d forgotten how wonderful it is. The cake does have quite a few eggs in it which is why we have this gorgeous yellow color on it, but it’s also quite rich and somewhat dense. However, the citrus flavor really does come through, so to me it still seems quite refreshing.
With this blog, I obviously cook a lot and many times you guys ask me what I do with all this food. To tell you the truth, a lot of it goes to friends and family and I mean a lot of it. But there are some things I just cannot part with, like this cake. I will share it with you if you’re over at my house, but the cake stays here because I love to have a piece in the morning with my cup of coffee.
Because the cake is a bit dense and rich I also made a lemon honey glaze to go with it, because let’s face it, there can never be enough lemon flavor and what’s a bundt cake without some sort of glaze?
So now that you know my favorite bundt cake, anything citrusy, what is your favorite flavor?
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Lemon Orange Cake with Lemon Honey Glaze
Ingredients
Lemon Orange Cake
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp orange zest grated
- 2 tbsp lemon zest grated
- 1 cup butter unsalted and softened
- 1 1/4 cup sugar white
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 3/4 cup milk
- 5 eggs
Lemon Honey Glaze
- 1 cup powdered sugar
- 2 tbsp honey
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350 degrees. Generously coat a bundt pan with cooking spray and set aside.
- In a medium bowl, combine together the flour, baking powder, baking soda and salt. Whisk in the orange and lemon zest. Set aside.
- In the bowl of your electric mixer, use the paddle attachment to mix the butter and sugar together for 2 to 3 minutes until light and fluffy.
- To the bowl of your mixer add the lemon juice, orange juice, milk, the eggs and mix to combine. Begin adding the flour mixture a little bit at a time. Scrape the sides of the bowl as necessary. Mix for a couple minutes until the batter is smooth and all the ingredients are well incorporated.
- Pour the batter into the prepared bundt pan and bake for 50 min to an hour until done. Check the center of the cake with a toothpick and if it comes out clean it's done.
- To make the lemon honey glaze whisk all the ingredients together in a small bowl.
- Let cake cool on a wire rack. Once cool, drizzle the cake with the lemon honey glaze and decorate with additional lemon or orange zest if preferred.
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Recipe originally shared March 2011.
Nutrition
Gilah says
March 19, 2019 at 2:07 pmEveryone enjoyed it. I was very worried about how it would taste, because I used bitter/oranges instead of sweet oranges. It turned out GREAT!
Lori Weston says
February 2, 2019 at 9:21 amwonderful treat. Very refreshing and easy to make.
Battista Castiglione says
January 21, 2019 at 5:32 pmGotcha. Thanks
Denuta Dardane says
January 8, 2019 at 3:02 pmHere’s a thought. Why not use self-rising flour for this recipe like the Brits do?
Just sayin.
Nicole Beaulieu says
January 9, 2019 at 10:15 amFor each cup of self rising flour, there is 1 1/2 tsp of baking powder and 1/2 tsp of salt. For this recipe, that would be a total of 4 1/2 tsp of BP and 1 1/2 tsp of salt. Too much!
Nadia says
November 26, 2018 at 4:10 pmLoved the cake! My daughter made it yesterday & it was a moist & delicious cake with a tangy flavor that the whole family loved. There was one snafu that happened & I want to avoid that for next time so need a tip regarding that. The liquid split when she blended the mixture. It did come together after adding the flour but was wondering if there was a technique to avoid having it curdled. Thanks
Nicole Beaulieu says
November 27, 2018 at 10:20 amDon’t worry about the splitting! That is common when using softened or melted butter with cold ingredients, like the orange juice for example. As long as everything comes together in the end, you’re all good.
Redder4 says
November 25, 2018 at 12:52 pmWatching Eagles ando Giants, made the cake inot 9×13 inch pan didn’t hurt that citrus flavor at all! And the glaze, took it over the top. Will be making this again. Thank you!!!
Lola says
June 7, 2018 at 2:15 pmMade this recipe and it is absolutely delicious 🙏🏽 Thanks for sharing! adding it to my recipe cookbook 💖💖
wings io says
April 26, 2018 at 2:47 amMy daughter loves cakes. Especially like the beautiful decorations like this. Me and my daughter will do it.
Yazmin says
January 14, 2018 at 12:45 amJust tried the recipe and my children have been begging to eat the moment it came out of the oven… They love it so much. Easy, delicious recipe…
Heghineh says
June 1, 2017 at 10:46 pmThank you for this recipe,will definitely try it over the weekend.
Kelly says
January 5, 2014 at 5:54 pmWhere do I find the measurements for the lemon and orange juices?
jo says
January 5, 2014 at 7:26 pmI’m not sure what you mean Kelly, you need about 2 tbsp of the orange and lemon zest. Use a regular measuring tablespoon.
Erica says
April 25, 2014 at 4:20 amStep 2 and 4 are getting me a little confused. Do you sift the flour separately or do you add all the ingredients and sift together?
Also, in step 4; did you mean the orange ZEST or do we need orange juice as well. If so you should probably update the ingredients too.
Please and thank you!
jo says
April 26, 2014 at 12:54 amI’ve updated the recipe. 🙂
Chris says
June 24, 2017 at 5:27 pmI did not read anything about sifting.
Lynn Jansson says
April 22, 2011 at 4:00 amthanks! just the recipe I was trying to find 🙂 Looks delicisous!