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.
If you don't have a bundt pan, this recipe can be made in a loaf pan as well. This recipe will yield 2 loaves with a 8.5 x 4.5 x 2.5 inch loaf pan. Cooking time and temperature will stay the same.
Yes you can! If you'd like to make this just a few days in advance feel free to store this cake right on the counter for up to 3 days just be sure to cover it to prevent it from drying out. The glaze can also be stored in an airtight container in the fridge for up to a week.
If you’d prefer to store in the freezer, wrap the cake tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your cake fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
Don’t glaze your loaf before putting it in the freezer, the glaze can become runny while thawing.