Ending the citrus season with this gorgeous Citrus Bundt Cake! Zest from blood orange, lemon and lime makes this moist cake aromatic. And not to forget that finger-licking blood orange frosting!
I have exciting news! We’re going to Hong Kong next week! This is another last minute trip. Last minute things seem to be the theme of 2019. But since Hong Kong is my home town, we won’t be doing too much sightseeing. We would be mainly eating tons of good food and meeting up old friends and families. I can’t wait! You can follow my journey on Instagram (@missinglokness) and check out my Instagram story.
Alright, we need to talk about this cake! Citrus, citrus, citrus! Before the citrus season is over, I need to do something with these beauties. What better way than to make a bundt cake?
This bundt cake has three kinds of citrus, blood orange, lemon and lime. I incorporate zest from all three of these citrus. Zest is the most aromatic part in a citrus. The essential oil in the peel gives a strong and intense flavor. If you can’t find any one of these citrus, no worries. You can substitute with others, like navel oranges, tangerines, or Meyer lemons.
This cake is aromatic and moist. The cream cheese frosting brings extra creaminess & sweetness to the cake, which takes the cake to another level. I can’t say enough how much I love that pink color. There is no food coloring, just blood orange juice. To make sure the frosting isn’t too sweet, I added a little lemon juice too.
Make this cake for a party. I know your guess will be pleased! Hope you will enjoy this.
Citrus Bundt Cake
- 360 grams all purpose flour (3 cups)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 396 grams sugar (2 cups)
- 2 teaspoons grated lemon zest
- 1 teaspoon grated blood orange zest
- 1 teaspoon grated lime zest
- 226 grams unsalted butter (2 sticks) (at room temperature)
- 8 ounces cream cheese (at room temperature)
- 6 large eggs (at room temperature)
- 4 teaspoons vanilla extract
Cream Cheese Frosting:
- 4 ounces cream cheese (at room temperature)
- 2 tablespoons unsalted butter (at room temperature)
- 1 tablespoon plus ¼ teaspoon blood orange juice
- ¼ teaspoon lemon juice
- Pinch of salt
- 1¼ cups powdered sugar
- 1 thin slice blood orange (cut into 4 quarters)
- 1 thin slice lemon (cut into 4 quarters)
- 1 thin slice lime (cut into 4 quarters)
- Preheat oven to 325˚F (165˚C). Grease a 12-cup bundt cake pan with melted butter or vegetable oil. Lightly cover with flour. Shake off excess flour.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In a medium bowl, combine sugar and all the zest. Mix lightly.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add sugar and beat on medium speed for 3 minutes. Scrape down the sides of the bowl. Add cream cheese and beat again for 2 minutes until fluffy. Beat in eggs, one at a time, scraping down the side of bowl as needed. Add vanilla and beat to combine. Mix in flour mixture in two additions until just combined.
- Transfer batter to prepared bundt cake and smooth the top. Bake until a toothpick inserted into the cake comes out clean, about 50 – 60 minutes. Cover the cake loosely with a piece of aluminum foil if the top browning quickly. When cake is done, remove from oven and allow to cool for 10 minutes inside the pan.
- Invert the bundt cake onto a wire rack set over a large plate or serving dish. If needed, loosen the sides with a thin spatula. Allow cake to cool completely.
- For the frosting, in a large mixing bowl with an electric mixer fitted with a paddle attachment, beat cream cheese and butter until smooth. Add blood orange juice, lemon juice and salt. Mix again. Add powdered sugar and beat over high speed until smooth with no lumps. The frosting should be thick. If it’s too thin, add more powdered sugar.
- To assemble, place the cake on a cake stand or large plate. Spoon the frosting over the top of the cake. Gently smooth the top with a spatula to allow the frosting flow over the sides. Transfer to the fridge and chill for 30 minutes for the frosting to set. Remove from the fridge and decorate with citrus slices if using. Let the cake comes down to room temperature before serving.
- If you can’t find blood orange, you can use other citrus or just use more lemons & limes.
- Make sure to grease the bundt cake really well and cover fully with flour to avoid sticking.
- For storage, leftover cake can be covered with aluminum foil and kept in the fridge for 3 days. Bring to room temperature before serving.