Whip up this super tasty glazed Citrus Pound Cake to make the most of the citrus season! It is soft, moist, and bright with a tender, dense, melt-in-the-mouth texture.
We baked yesterday. Lincoln and I made cookies and Ryder and I made a cake (my nerves can’t have 2 kids cooking at the same time!) Ryder asked, “Mommie, what are we going to make?” I replied, “A cake. A Bundt cake.”
He laughed and laughed. Finally, I asked, “Ryder, what’s SO funny?” He said laughing the whole time, “It’s so funny because you said ‘butt cake’ and nobody’s going to eat butt cake!”😂
Bundt cakes and tube cakes will forevermore be ‘butt cakes’ in our house!!
I hope you enjoy the Citrus B-U-N-D-T cake!!
CITRUS POUND CAKE
Welcome back to my Pound Cake series!!! Have you tried any of my Pound Cake recipes yet?
It’s light-textured, not too sweet, and has a wonderful citrus flavor. Enjoy! Citrus Bundt Cake is a moist and fine crumb cake with a wonderful citrus flavor. The citrus flavor comes from wonderfully fresh oranges and lemons. I used the zest and juice of both in this cake. It doesn’t have an overtly orange flavor nor does it have a strong lemon flavor making it, in my opinion, the perfect combination!
It’s perfect served with vanilla ice cream.
A bonus of the Pound Cake recipe is you probably have all the ingredients on hand to make it at any time. There are no random ingredients, so if you have a well-stocked pantry you can whip this up without trudging to the store.
TIPS TO BAKING THE POUND CAKES
- As with most baking, make sure your butter, eggs, and other dairy ingredients are at room temperature and soft. They will incorporate much easier into the other ingredients at room temperature, making for a lighter, fluffier cake.
- Measure your flour correctly using the ‘spoon and level’ method. I wrote this post on how to measure flour correctly, you may want to refresh yourself if needed. Measuring flour incorrectly can result in as much as 150% more flour than is called for! #ThatsALot
- Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here. Use real butter, not margarine. I use salted butter. You can use salted or unsalted butter depending on your personal preference.
- I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.
- As well, all the tips aren’t going to help if you’re oven is not calibrated. Read How to Calibrate your Oven here.
Using a light versus a dark pan as well as sitting it on a cookie sheet (which I do) to bake will affect the baking time. For my cakes, I bake in a light pan on a round cookie sheet.
Most importantly, keep an eye on your cake and start watching it closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference.
Did you know when a recipe calls for eggs, it refers to using large eggs? If you have small or extra-large eggs, you will need to adjust the amount you use.
SHOP THIS POST
While you’re here, check out these recipes
- Butter Beer Pound Cake
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
- 10 Ridiculously Easy Pound Cake Recipes
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
Citrus Pound Cake
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- 1 cup butter softened
- 1/2 cup shortening
- 3 cup granulated sugar
- 6 large eggs
- 3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 4 teaspoon orange zest divided
- 2 teaspoon lemon zest divided
- 1/4 cup lemon juice freshly squeezed
- 2 cup powdered sugar
- 2 to 3 Tablespoon fresh orange juice
- Preheat oven to 325 degrees. Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
- Stir together flour, baking powder, and salt in another bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 2 tsp orange zest, 1 tsp lemon zest and 1/4 c fresh lemon juice. Pour batter into a greased and floured 10 inch Bundt pan. (I used 3 smaller Bundt pans.)
- Bake at 325 degrees for 1 hour and 5 minutes to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely before glazing. (For my 3 smaller pans, I baked a total of 55 minutes.) Start watching the cake(s) at the minimum time suggested as every oven cooks differently.
- For Glaze: Whisk together powdered sugar, orange juice and remaining 2 tsp orange zest and 1 tsp lemon zest until smooth. Spoon over cake(s).
Also, you can also find great recipes here or at Meal Plan Monday and Weekend Potluck.
What did you use for the shortening, crisco? I am anxious to try this, love citrus, it looks so moist & delish…
Yes, I used Crisco.
Joy Wood says
If you use extra-large eggs, how many should you use?
I’d use 5 extra-large eggs for the 6 large eggs called for in this recipe. This is one of my favorites, hope you enjoy it!
Not sure about the lemon. Pound cake
The picture at the top
Well it looks raw
HI Pat, haha, no it’s not raw. If you’ll not in the photo of the un-cut cake there’s a lot of glaze on it. When I cut the piece that’s photographed all that glaze dripped down the sides of the slice.
Travis B says
This was the best cake I have ever made!!!!!
Barbara Ennis says
Looks like a piece of sunshine to me 😎. Thank you Paula…😎😎
Does this make one regular sized bundt cake?
yes, I just made smaller ones.
Diane Balch says
Pinning this… I just love a good bundt cake especially one that looks so light and perfect for this time of year.
The Mandatory Mooch says
Paula, these look amazing and refreshing after a crazy Christmas. This post will be FEATURED this week on Tasty Thursdays. The party will be live tonight!! Thanks, Nichi
Paula Jones says
wanda ann Olsen says
This is scrumptious, saw you at the blog hop.
Can't wait to try it.
Wanda Ann @ memoriesbythemile.com
Butt cake will be the new *in* thing now! Love citrus!
Leslie @ Violet Imperfection says
Hahahaha, butt cake. I am going to call it that from now on.
Thank you for linking up to Raising Imperfection!
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Raising Reagan says
YUM YUM ~ Glad to see you Paula! These look amazing!
Thank you for linking to Raising Imperfection! Please come back Friday to see if you were featured 🙂
haha, love your son's comment! 🙂 these look yummy – I think I need to schedule a baking day with my boys. I completely understand about cooking with multiple kids – it can be very nerve wracking! I made the mistake once of deciding to teach all three of my sons to crack eggs at the same time!
Our Neck of the Woods says
Yum! I love citrus glazed cakes. I'd eat these “butt cakes” anytime! Haha 🙂
Visiting from farm girl blog fest 🙂
Our Pinteresting Family says
This looks amazing!
Oh, I agree! This looks so refreshing after all the holiday candy and baking sweet treats right now. Definitely going on the must-do list!
Diana - FreeStyleMama says
These look divine!! A nice break from chocolate & mint!!
Anita Stafford says
Love this recipe with the orange and lemon! Don't you just love the funny things the kids say and do, this one from your Ryder is priceless!
Cranberry Morning says
That is the most delicious looking butt cake I've ever seen! lol
Love citrus, and love finding another Bundt cake recipe. Thanks!
Eva Gallant says
The photo is definitely mouth-watering! I want some butt cake! lol
Butt cake? People u really should edit or at least re-read your comments before you hit ‘send’ or ‘post’.
You didn’t read the post of you would understand why she wrote that.
This looks delicious! I love cake and anything citrus. Thanks for sharing, I'll be making this very soon. I LOVE the mini bundts, so cute!