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Lemon and orange Bundt cake served on a plate
Light and fluffy Bundt cake bursting with fresh orange and lemon flavours

Zesty lemon and orange Bundt cake

Author: Flavelo
Recipes Cakes and Desserts
This Bundt cake is a celebration of citrus oils. The aromas in the orange and lemon zest are released during baking, permeating the soft sponge. Using two types of citrus offers a more complex experience in both flavour and scent than traditional recipes. An ideal choice if you crave something truly refreshing yet substantial.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bundt tin
  • Grater (for citrus)
  • Hand mixer
  • Mixing bowls

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Thoroughly grease a Bundt tin with butter and dust with flour.

Tip: You can use ground almonds instead of flour to dust the tin, adding extra flavour and a crunchy crust.
2 ✓

Mix the flour, baking powder, and salt in a bowl.

Tip: Thorough mixing is important for even distribution of the baking powder so the cake rises evenly.
3 ✓

In another bowl, beat the eggs with the caster sugar and vanilla sugar until you have a thick, pale cream (approx. 5 minutes).

Tip: The egg foam holds the air bubbles. The longer you beat it, the lighter the cake structure will be.
4 ✓

Mix the melted (but not hot!) butter, citrus juices, and zests into the egg foam.

Tip: If the butter is too hot, it may cook the eggs (coagulation), making the batter lumpy.
5 ✓

Fold the flour mixture into the liquid mass gently until just combined.

Tip: Do not overmix! The goal is just to moisten. Excessive mixing results in a dense cake.
6 ✓

Pour into the tin and bake for 40-45 minutes. Check with a skewer.

Tip: The acidity of the citrus juices can affect baking time, so the skewer test is essential.
7 ✓

Cool in the tin for 10 minutes, then turn out onto a wire rack. Dust with icing sugar before serving.

Tip: Warm cake breaks easily; resting helps stabilise the structure.

Recipe FAQ

Can I use shop-bought orange juice?
Yes, but fresh juice has a much livelier flavour. If using shop-bought, choose 100% fruit juice.
The cake turned out bitter. Why?
You likely grated the white pith (albedo) of the citrus as well. Always use only the coloured outer layer!

Ingredients

  • 250 g Plain flour
  • 150 g Caster sugar
  • 3 Eggs
  • 100 g Melted butter (lukewarm)
  • 100 ml Fresh orange juice
  • 50 ml Fresh lemon juice
  • 1 Orange, zested
  • 1 Lemon, zested
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 10 g Butter for the tin