Lemon Orange Cake with Lemon Honey Glaze
User Reviews
4.6
249 reviews
Excellent
Lemon Orange Cake with Lemon Honey Glaze
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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!
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Ingredients
Lemon Orange Cake
- 3 cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon orange zest grated
- 2 tablespoon lemon zest grated
- 1 cup butter unsalted and softened
- 1¼ cup sugar white
- ½ cup lemon juice
- ½ cup orange juice
- ¾ cup milk
- 5 eggs
Lemon Honey Glaze
- 1 cup powdered sugar
- 2 tablespoon honey
- 2 tablespoon lemon juice
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Instructions
- Preheat oven to 350℉. 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.
Equipments used:
Notes
- 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.
Nutrition Information
Show Details
Serving
1slice
Calories
318kcal
(16%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
83mg
(28%)
Sodium
103mg
(4%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
465IU
(9%)
Vitamin C
9.6mg
(11%)
Calcium
51mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 318kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 103mg | 4% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 51mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
249 reviews
Excellent
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