This Citrus Glazed Bundt Cake is a vibrant celebration of bright, zesty flavors and velvety texture. Moist and tender, each bite offers a perfect balance of tangy citrus and sweet glaze, creating a symphony of taste. The aromatic blend of fresh lemon and orange infuses the cake with a refreshing burst that’s simply irresistible. Ready in just over an hour, it’s a delightful treat that’s as effortless to make as it is to enjoy.
The golden crust gives way to a buttery, crumb-rich interior, while the shiny glaze adds a glossy, irresistible finish. Packed with a hint of warmth and a touch of indulgence, this cake is perfect for any occasion. Whether shared at a gathering or savored with a cozy cup of tea, it’s a dessert that promises to brighten every moment. Simple yet stunning, it’s a must-try for citrus lovers and bakers alike.
Ingredients for Citrus Glazed Bundt Cake
- Bundt Cake:
- ▢ 1 (15.25 ounce) package lemon cake mix
- ▢ 1 (3.4 ounce) package instant lemon pudding mix
- ▢ ¾ cup orange juice (freshly squeezed or store-bought)
- ▢ ½ cup vegetable oil (can substitute with melted coconut oil)
- ▢ 4 large eggs
- ▢ 1 teaspoon lemon extract (or zest of 1 lemon for a fresh twist)
- Citrus Glaze:
- ▢ ⅓ cup orange juice
- ▢ ⅔ cup granulated sugar
- ▢ ¼ cup unsalted butter (softened)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the lemon cake mix and instant lemon pudding mix until fully combined.
- Add wet ingredients: Whisk in the orange juice, vegetable oil, eggs, and lemon extract until the batter is smooth and well combined.
- Pour batter: Carefully pour the batter into the prepared bundt pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert it onto a serving plate.
- Make the glaze: In a saucepan over medium-high heat, whisk together the orange juice, sugar, and butter. Bring to a boil, then remove from heat.
- Glaze the cake: Pour the warm glaze over the top of the bundt cake, allowing it to drizzle down the sides.
- Serve: Slice the cake and serve immediately. Enjoy!
Citrus Glaze Variations to Elevate Your Cake
While the classic citrus glaze is delicious, you can experiment with other flavors to suit your taste. Try using lime juice instead of orange juice for a tangy twist, or add a teaspoon of vanilla extract for a sweeter note. For a zesty kick, mix in a tablespoon of lemon zest into the glaze. If you prefer a thicker glaze, reduce the orange juice to ¼ cup and increase the sugar to ¾ cup.
Perfect Pairings: Serving Suggestions
This Citrus Glazed Bundt Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing dessert. For a brunch treat, serve it alongside a cup of hot tea or coffee. Garnish with fresh orange slices or a sprinkle of powdered sugar for an elegant touch.
Storing and Reheating Tips for Freshness
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw at room temperature or warm individual slices in the microwave for 10-15 seconds. Avoid refrigerating, as it can dry out the cake.
Time-Saving Hacks for Busy Bakers
To save time, prepare the glaze while the cake is baking. You can also use a pre-measured cake mix and pudding mix to cut down on prep work. If you’re short on time, skip the glaze and dust the cake with powdered sugar for a quick, elegant finish.
Essential Equipment for Bundt Cake Success
A 10-inch bundt pan is key for this recipe, ensuring the cake bakes evenly and releases easily. Use a nonstick cooking spray or brush the pan with melted butter and dust with flour to prevent sticking. A toothpick or cake tester is essential for checking doneness, and a saucepan is needed for the glaze.
Citrus Glazed Bundt Cake Recipe
Ingredients
Bundt Cake
- 1 package lemon cake mix 15.25 ounce
- 1 package instant lemon pudding mix 3.4 ounce
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon lemon extract
Citrus glaze
- 1/3 cup orange juice
- 2/3 cup sugar
- 1/4 cup butter
Instructions
- Preheat oven to 350 degrees F.
- Spray a 10-inch bundt pan with nonstick cooking spray; set aside.
- In a large mixing bowl, whisk together cake mix and lemon pudding mix until combined.
- Whisk in orange juice, vegetable oil, eggs and lemon extract until well combined.
- Pour batter into prepared bundt pan.
- Bake for 50-55 minutes, or until an inserted toothpick comes out clean, remove from oven and let cool in pan for 10 minutes.
- Invert cake onto a serving plate.
- In a saucepan over medium-high heat, whisk together orange juice, sugar and butter and bring to a boil.
- Remove from heat and pour glaze over top of bundt cake.
- Cut into slices and serve.