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.