Lemon Orange Cake with Lemon Honey Glaze
User Reviews
4.6
Lemon Orange Cake with Lemon Honey Glaze
Description
The Lemon Orange Cake with Lemon Honey Glaze combines all-purpose flour with baking powder and soda for rise, citrus zest from lemon and orange for fresh aromatics, and both lemon and orange juices for moisture and tang. The butter and sugar creamed until fluffy give the cake richness and a light texture. Eggs add structure and softness.
Baked in a bundt pan at 350°F for about 50 minutes to an hour, the cake forms a tender crumb that is moist but holds together well when sliced. The lemon honey glaze, made from powdered sugar, honey, and lemon juice, is drizzled over the cooled cake, providing a sweet, slightly sticky finish that complements the citrus flavors.
This cake is ideal for serving at afternoon tea, celebrations, or as a refreshing dessert. It can also be baked in loaf pans with the same temperature and time, producing 2 loaves. The glaze brightens the cake and balances sweetness with acidity.
For storage, keep the cake covered at room temperature for up to 3 days, and the glaze can be refrigerated for up to a week in an airtight container. For longer storage, freeze the cake wrapped well in foil and a plastic bag for up to 4 months; do not glaze before freezing to avoid runny glaze on thawing.
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 grated, zest
- 1 cup butter unsalted and softened
- 1¼ cup sugar white
- ½ cup lemon juice
- ½ cup orange juice
- ¾ cup milk
- 5 egg
Lemon Honey Glaze
- 1 cup powdered sugar
- 2 tablespoon honey
- 2 tablespoon lemon juice
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.
Notes
- If a bundt pan is not available, use two 8.5 x 4.5 x 2.5 inch loaf pans; baking time and temperature remain the same.
- Store the cake covered at room temperature up to 3 days to maintain moisture.
- Keep the glaze refrigerated in an airtight container for up to one week.
- Freeze the cake wrapped tightly in foil and in a large ziplock bag for up to 4 months; thaw wrapped on the counter for about 3 hours.
- Do not apply the glaze before freezing to prevent it from becoming runny during thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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