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side view shot of a lemon orange bundt cake drizzled with honey lemon icing and garnished with lemon zest. Two slices are cut from the cake
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4.57 from 81 votes

Lemon Orange Cake with Lemon Honey Glaze

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: lemon orange cake
Servings: 16
Calories: 318kcal


Lemon Orange Cake

Lemon Honey Glaze


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. Don’t glaze your loaf before putting it in the freezer, the glaze can become runny while thawing.
Recipe originally shared March 2011.


Serving: 1slice | Calories: 318kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 103mg | Potassium: 133mg | Fiber: 1g | Sugar: 27g | Vitamin A: 465IU | Vitamin C: 9.6mg | Calcium: 51mg | Iron: 1.4mg