I love a cake that smells like sunshine while it bakes. This Lemon Orange Cake with Lemon Honey Glaze is bright without being sharp, tender without being fragile, and simple enough for a weeknight treat or a weekend bake. It’s the sort of recipe you make once and then reach for whenever citrus is in season or you need something that feels special without fuss.

The crumb is buttery and soft, studded with both lemon and orange zest so every bite carries that floral citrus lift. The glaze is straightforward — powdered sugar, a touch of honey, and lemon juice — and it brings a glossy finish that keeps the cake moist and gives each slice a pleasant balance of sweet and tart.

I’ll walk you through what to gather, step-by-step instructions, swap options, common mistakes and fixes, seasonal serving ideas, and storage notes. Keep your zester handy and your oven preheated: this bundt comes together predictably and rewards patience.

What You’ll Gather

3 cups all-purpose flour — Provides structure; measure by spooning into the cup and leveling for accuracy.
1½ teaspoons baking powder — Leavening agent to help the cake rise.
½ teaspoon baking soda — Reacts with the citrus to give lightness.
¼ teaspoon salt — Balances sweetness and enhances flavor.
2 tablespoons orange zest (grated) — Concentrated orange flavor; zest before juicing your oranges.
2 tablespoons lemon zest (grated) — Bright citrus notes; grate only the yellow part to avoid bitterness.
1 cup butter (unsalted and softened) — Fat for tenderness and flavor; room temperature makes creaming easier.
1¼ cups sugar (white) — Sweetens and helps with browning.
½ cup lemon juice — For the batter; adds acidity and citrus depth.
½ cup orange juice — Adds sweetness and orange flavor to the batter.
¾ cup milk — Adds moisture and helps create a tender crumb.
5 eggs — Bind and enrich the batter; add one at a time as directed.
1 cup powdered sugar — Base for the glaze; dissolves for a smooth finish.
2 tablespoons honey — Sweetener in the glaze that adds floral warmth.
2 tablespoons lemon juice — For the glaze; fresh is best for brightness.

Lemon Orange Cake with Lemon Honey Glaze: Step-by-Step Guide

Preheat oven to 350°F. Generously coat a bundt pan with cooking spray and set aside.
In a medium bowl, whisk together 3 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons orange zest, and 2 tablespoons lemon zest. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter and 1¼ cups white sugar on medium speed for 2–3 minutes, until light and fluffy, scraping the bowl as needed.
Add the 5 eggs to the butter mixture one at a time, beating briefly after each addition and scraping the bowl as needed.
In a separate measuring cup or bowl, combine ½ cup lemon juice, ½ cup orange juice, and ¾ cup milk.
With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the liquid mixture in two additions, beginning and ending with the flour (flour, liquid, flour, liquid, flour). Mix each addition just until incorporated and scrape the bowl as necessary; mix until the batter is smooth but do not overmix.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Invert the cake onto the wire rack and let it cool completely.
While the cake cools, make the lemon honey glaze: in a small bowl whisk together 1 cup powdered sugar, 2 tablespoons honey, and 2 tablespoons lemon juice until smooth.
Once the cake is completely cool, drizzle the lemon honey glaze over the cake. If desired, garnish with additional lemon or orange zest.

What You’ll Love About This Recipe

This cake is reliably tender and packed with citrus flavor from both zest and juice, so you get that layered brightness rather than just one-note tartness. The honey in the glaze adds depth and keeps the finish from being overly sugary; it also gives a slight floral undertone that pairs beautifully with the citrus.

It’s forgiving: the batter handles a gentle hand, and the bake window accounts for slight oven differences. The bundt shape creates an attractive presentation with minimal effort — no frosting skills required.

What to Use Instead

Butter — If you need to swap, use the same amount of room-temperature vegetable shortening or a neutral baking margarine, though flavor will be slightly different.
Milk — Buttermilk, yogurt thinned with a bit of water, or a non-dairy milk (soy or whole oat) can be used in the same quantity.
White sugar — Light brown sugar will work for a deeper, caramel note, but expect a slightly darker cake.
Honey in glaze — Use maple syrup for a different nuance or skip it for a plain lemon glaze (just powdered sugar + lemon juice).
Bundt pan — If you don’t have one, use a loaf pan or two 8- or 9-inch round pans; adjust baking time and check for doneness earlier.

What You’ll Need (Gear)

Bundt pan — The recipe is written for this; it creates the classic ring shape.
Electric mixer with paddle attachment — For creaming butter and sugar efficiently; a stand or hand mixer both work.
Microplane or fine grater — For zesting citrus without the bitter pith.
Measuring cups and spoons — Accurate dry and liquid measures matter here.
Spatula and whisk — For smoothing batter and making the glaze.
Wire cooling rack — Allows the cake to cool evenly and glaze to set.

Watch Outs & How to Fix

Underbaked center

If the cake is gooey in the center after the stated time, cover the top loosely with foil and continue baking in 5–10 minute increments until a toothpick comes out with a few moist crumbs. Oven temps vary, so err on the side of patience.

Dry crumb

Overbaking is the usual suspect. Next time, check at 45 minutes and again every 5 minutes. Also ensure accurate measuring of flour — spoon into the cup and level; don’t pack the flour.

Dense or heavy cake

Make sure your baking powder and baking soda are fresh. When adding dry and wet mixtures, mix only until combined; overmixing develops gluten and weighs a cake down.

Glaze too runny or too stiff

Adjust by adding a teaspoon of lemon juice at a time to thin, or a tablespoon of powdered sugar to thicken. Glaze should be fluid enough to drizzle but not puddle excessively.

Spring–Summer–Fall–Winter Ideas

Spring: Serve slices with a scoop of vanilla bean ice cream and a few macerated strawberries for a light dessert.

Summer: Dress the cake with fresh berries and mint; the citrus and honey glaze pair gorgeously with juicy fruit.

Fall: Add a few tablespoons of warm spice (cinnamon and a pinch of nutmeg) to the batter for an autumnal twist; serve with cider.

Winter: Top with sugared cranberries and extra zest for a festive look. The honey in the glaze gives a cozy note that fits holiday tables.

Recipe Notes & Chef’s Commentary

Use fresh citrus juice and zest for the brightest flavor. Zest the fruit before juicing to make the process smoother. Room-temperature butter and eggs create a more stable emulsion, so the batter traps air and bakes up lighter.

The alternating addition method (flour-liquid-flour-liquid-flour) keeps the batter from curdling or separating and reduces gluten development from overmixing. I keep a small offset spatula nearby to level the batter and smooth the top, especially in a bundt where a flat top helps with even release.

Meal Prep & Storage Notes

Store the cake at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days; bring to room temperature before serving to revive tenderness. The glaze helps keep the surface moist, so avoid wrapping tightly right after glazing or condensation can make the glaze run.

To freeze: wrap the completely cooled and unglazed cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then finish with the glaze made fresh.

Common Qs About Lemon Orange Cake with Lemon Honey Glaze

Can I make this in a loaf pan? Yes. Use two 8- or 9-inch loaf pans or a single larger loaf pan. Baking time will change — start checking at 35–40 minutes.

Can I halve the recipe? You can, but halving a bundt recipe can be fiddly; I recommend using small loaf pans or a small tube pan to keep proportions even.

Why both baking powder and baking soda? The combination balances rising power (baking powder) with the acid from the citrus (baking soda) for lift and tender crumb.

Can I skip the honey in the glaze? Yes, the glaze will still work with just powdered sugar and lemon juice; the honey adds flavor depth and a silkier finish.

Save & Share

If you try this Lemon Orange Cake with Lemon Honey Glaze, tag a friend who loves citrus or save the recipe for your next brunch. It’s a dependable showstopper that rewards a little patience and a lot of zest — literally. Happy baking, and don’t forget to zest before you juice.

Print Recipe Save it for later

Lemon Orange Cake with Lemon Honey Glaze

A citrus bundt cake flavored with lemon and orange zest and juices, finished with a simple lemon-honey glaze.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Servings: 16 servings

Ingredients

3 cupsall-purpose flour
1 1/2 teaspoonbaking powder
1/2 teaspoonbaking soda
1/4 teaspoonsalt
2 tablespoonorange zest grated
2 tablespoonlemon zest grated
1 cupbutter unsalted and softened
1 1/4 cupsugar white
1/2 cuplemon juice
1/2 cuporange juice
3/4 cupmilk
5 eggs
1 cuppowdered sugar
2 tablespoonhoney
2 tablespoonlemon juice

Instructions

Preheat oven to 350°F. Generously coat a bundt pan with cooking spray and set aside.
In a medium bowl, whisk together 3 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons orange zest, and 2 tablespoons lemon zest. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter and 1¼ cups white sugar on medium speed for 2–3 minutes, until light and fluffy, scraping the bowl as needed.
Add the 5 eggs to the butter mixture one at a time, beating briefly after each addition and scraping the bowl as needed.
In a separate measuring cup or bowl, combine ½ cup lemon juice, ½ cup orange juice, and ¾ cup milk.
With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the liquid mixture in two additions, beginning and ending with the flour (flour, liquid, flour, liquid, flour). Mix each addition just until incorporated and scrape the bowl as necessary; mix until the batter is smooth but do not overmix.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Invert the cake onto the wire rack and let it cool completely.
While the cake cools, make the lemon honey glaze: in a small bowl whisk together 1 cup powdered sugar, 2 tablespoons honey, and 2 tablespoons lemon juice until smooth.
Once the cake is completely cool, drizzle the lemon honey glaze over the cake. If desired, garnish with additional lemon or orange zest.

Equipment

Microplane Zester Grater
Nordic 12 Cup Bundt Pan

Notes

If you don’t have a bundt pan, this recipe can be made in a loaf pan as well. This recipe will yield 2 loaves with a 8.5 x 4.5 x 2.5 inch loaf pan. Cooking time and temperature will stay the same.
Yes you can! If you’d like to make this just a few days in advance feel free to store this cake right on the counter for up to3 daysjust be sure to cover it to prevent it from drying out. The glaze can also be stored in an airtight container in the fridge for up to a week.
If you’d prefer to store in the freezer, wrap the cake tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your cake fresh for up to4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
Don’t glaze your loaf before putting it in the freezer, the glaze can become runny while thawing.