I have to be honest, I’ve never had a cake that incorporated fresh orange and lemon flesh before.  Have you? Folks this citrus cake takes an orange and lemon cake to the next level!

Triple Citrus Bundt Cake

This recipe from Marthastewart.com takes the bounty of the citrus season and incorporates them into a delectable bundt cake. There’s a reason its called Triple Citrus Bundt Cake – it uses not just orange juice, but the flesh, and zest too. Not just orange but lemon juice and lemon flesh too! 

And on top of that – the cake literally gets soaked in a citrus syrup and then topped with a citrus glaze!  How much do you like oranges and lemons 🍊🍋? 

It must be all the citrus, lots of butter and creme fraiche that makes this cake so delicious! You get a soft buttery cake with a lemony orange flavor in every bite.  This cake tastes like you bought it at a gourmet bakery! It tastes awesome!

On a side note, this cake tastes even better the next day as the citrus glaze and syrup have a chance to soak into the cake making it positively over the top delicious. 

Serve it with a scoop of whipped cream or vanilla ice cream and have this be the perfect wintery dessert for a party.

Easy recipe

What makes this recipe easy to follow is that there is a video that shows step by step how to make the bundt cake, and to be honest that video was very helpful because the recipe was a little confusing. 

Having made the cake now, I can tell you that this cake is actually easy to make and I will definitely be making it again!  Give it a try!  Triple Citrus Bundt Cake on marthastewart.com.

Triple Citrus Bundt Cake
Triple Citrus Bundt Cake on marthastewart.com

Ingredients

For the Cake

• Vegetable-oil cooking spray
• 2 3/4 cups all-purpose flour, plus more for pan
• 2 lemons
• 1 1/2 cups superfine sugar
• 1 large or 2 small oranges
• 2 teaspoons baking powder
• 1/2 teaspoons coarse salt
• 3/4 cup creme fraiche
• 6 large eggs, room temperature
• 1 1/2 sticks unsalted butter, melted

For the Syrup

• 1/3 cup fresh lemon juice (from 1 to 2 lemons)
• 3 tablespoons fresh orange juice
• 1/2 cup superfine sugar

For the Glaze

• 1 cup sifted confectioners’ sugar
• 2 to 3 tablespoons fresh lemon juice

For Serving

• Lightly sweetened whipped cream or vanilla ice cream

For an instructional video take a look at this link  Triple Citrus Bundt Cake on marthastewart.com.  

Directions

• Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.

• With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
• Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
• Make Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
• Make Glaze: Whisk together confectioners’ sugar and lemon juice in a bowl.
• When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
• Serve with whipped cream or icecream.