Triple Citrus Easter Bundt Cake

Triple citrus easter cake recipe

Triple Citrus Easter Bundt Cake

You’ve been eating candy with your kids all day. You just finished your delicious Easter brunch or holiday dinner. You know what you need now?

That’s right! A yummy, citrusy bundt cake! It’s delicious and surprisingly easy to make. To me, it’s really not a proper holiday unless you finish it off with a baked homemade treat.

This cake is a must make if you love citrus flavors. It’s so moist and easy to make that I have a feeling it will become your go-to Easter treat recipe.

Triple Citrus Easter Cake

A delicious citrus flavor bursts from every bite of this beautiful cake that’s perfect for after Easter dinner.
Prep Time45 mins
Cook Time6 hrs
Total Time6 hrs 45 mins
Course: Dessert
Keyword: cake, citrus, easter
Servings: 12 People


Cake ingredients

  • cooking spray
  • 2 lemons
  • 1 1/2 cups fine sugar
  • 1 3/4 tsp salt
  • 6 large eggs room temperature
  • 2 3/4 cups all purpose flour
  • Extra flour for the pan
  • 1 large orange
  • 2 tsp baking powder
  • 2/4 cup creme fraiche
  • 1 1/2 stick unsalted butter melted

Syrup ingredients

  • 1/3 cup fresh lemon juice
  • 1/2 cup fine sugar
  • 3 tbsp fresh orange juice

Glaze ingredients

  • 1 cup powdered sugar
  • 2 tbsp butter softened
  • 2 tsp orange zest
  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice

Toppings (optional)

  • whipped cream
  • candied lemon zest



  • Preheat oven to 350 degrees.
  • Coat a 10-cup Bundt pan or cake pan with cooking spray, followed by dusting with flour.
  • Tap out the excess flour over the sink.
  • Finely grate 2 tsp lemon zest and 1/2 tsp orange zest.
  • Remove peel and pith from all citrus fruits.
  • Hold a lemon over a bowl and cut between the membranes. Put the segments into the bowl.
  • Squeeze the sweet juice from the segments into another bowl.
  • Repeat with remaining fruit.
  • Cut the citrus segments into 1/4 inch pieces.
  • Sift together flour, sugar, baking powder, and salt into a bowl.
  • Add creme fraiche.
  • Beat mixture on medium speed until they’re combined.
  • Add eggs and beat to combine each one to the mixture.
  • Beat in butter, citrus juices, and zests.
  • Add citrus segments and beat to combine.
  • Transfer batter to prepared pan.
  • Bake, rotating pan once, until a tester comes out of the middle clean (about 50 minues). This is the hardest part, because it smells so good you’ll want to just eat it right away!


  • Combine the citrus juices and sugar into a pan.
  • Boil, stirring until the sugar is dissolved, then for another 30 seconds for good measure.


  • Beat powdered sugar and softened butter together at medium speed until well blended.
  • Add orange zest.
  • Add orange juice and lemon juice.
  • Beat everything until smooth.


  • Allow cake to cool on a wire rack while still in pan for 15 minutes.
  • Turn the cake out onto the rack and let it cool for another 10 minutes or more. Adding the topping always works better if the cake is cooler.
  • Transfer to a plate or other shallow dish.
  • Brush syrup over the cake until all the syrup is used.
  • Return to wire rack for another 5 minutes until the syrup is dry.
  • Brush with glaze and let the cake finish cooling.
  • Store cake for up to 24 hours if covered.
  • Top with whipped cream and candied zest when serving.

Chicken Avocado Burritos

15 minute freezer friendly chicken avocado burrito wraps
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Chicken Avocado Burritos

If you are in a hurry to make lunch or dinner, it might be time for you to try these healthy chicken avocado burritos! They are an easy and delicious meal that can be made even easier by throwing them in the freezer. If you have 15 minutes, you can put these delicious burritos together and have meals for days!

Burritos and wraps are my go-to budget and time friendly meals, so I always try to have a lot stocked up. My husband would eat burritos every day for lunch and dinner if I let him, too, so I have to make more every week!

This recipe is for the base idea of a chicken avocado burrito, but you can always add more seasoning. I do! I like to marinate the chicken in some olive oil, apple cider vinegar, garlic, salt, pepper, chili powder, cumin, and some extra lime juice. But you can experiment and find what works for your family!

This is a very filling recipe thanks to that deliciously fatty avocado and the protein in the chicken. If you’re a vegan or vegetarian, you can use faux chicken, too!

And if you’re serving a family or a party, you don’t have to wrap everything up right away. Display them in bowls and let the party build the burritos themselves!

The meat from a rotisserie chicken or a chicken you roasted will be delicious in this while also leaving you bones for a hearty bone broth later, too. Use up those birds!

Chicken Avocado Burritos

If you are in a hurry to make lunch or dinner, it might be time for you to try these healthy chicken avocado burritos! They are an easy and delicious meal that can be made even easier by throwing them in the freezer. If you have 15 minutes, you can put these delicious burritos together and have meals for days!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: avocado, burrito, cheese, chicken, cilantro, mexican, sour cream, tortillas
Servings: 4 People


  • 2 cups shredded chicken seasoned to your tastes and needs (try salt, pepper, paprika, garlic, and basil)
  • 1 cup grated cheese
  • 2 tbsp cilantro chopped
  • 1 avocado diced
  • 1 tbsp olive oil
  • 4 tbsp sour cream
  • 4 large tortillas


  • (If your chicken is uncooked) Heat 1 tbsp oil in a frying pan or cast iron pan. Place chicken sprinkled with your seasonings of choice and roast for about 10 minutes on each side.
  • Cut your cooked chicken into thin strips or dice into cubes.
  • Mix the chicken, cheese, cilantro, and diced avocados.
  • Spread sour cream onto each tortilla. I usually spread it pretty thin, but do this to your taste.
  • Add the mixture on top of the sour cream.
  • Roll your burritos.
  • (If you’re freezing them for later) place them into tupperware or a freezer bag and freeze now. Allow to thaw before doing the next step.
  • Heat 1 tbsp olive oil in a pan and cook all 4 burritos for about 2 minutes on medium heat. Flip and cook for another 2 minutes until the burritos are golden.
  • Serve warm.

Frozen meat loaf muffins (frugal meals)

My family of 3 adults and 1 toddler is currently working on getting rid of all of our debt. My husband and I live with my father to help consolidate bills and save us all money.

Because of our goal to be debt free, we keep to a budget for our groceries. Everyone’s budget is going to vary base on their own income and where they live, but for us we aim to stay around $70 a week.

That’s $70 for 7 lunches and 7 dinners, plus snacks and breakfast for my son.

To help do this, we use the chest freezer I bought when I was pregnant a lot. We buy our meat in bulk when it’s on sale, and package it up for different meals before freezing it.

Trust me, you don’t want to take one of those huge 5 pounds of beef rolls and just throw it in the freezer like that. It’ll take forever to thaw and then you’ll have to use all 5 pounds super quick!

One of the ways that we do this is by making frozen mini meat loaf muffins. We freeze them raw so they’re ready to bake, but you can freeze them after being cooked and cooled too!

I want to be clear that any recipe will work with this. Seriously. If you have grandma’s recipe written down, it’ll work. Just shove that recipe into a muffin tin and freeze away. You’ll have to check on them to take them out once they’re 160*f, but once you make these muffins once you’ll be able to write down how long you need to cook them for and it’s super simple after that.

Here’s my recipe:


  • 1 tbsp butter
  • 1 small onion, chopped to your preferred size
  • 1.5 lb ground beef
  • 1 large egg, beaten lightly
  • 1 cup milk
  • 1 cup dried plain bread crumbs
  • Salt and pepper to taste
  • Your preferred sauce for meat loaf


  • If you’re baking these before freezing them, preheat the oven to 350*f. Otherwise, line your tins with plastic wrap. This will make it easier to get the frozen raw meatloaf out of the muffin tin.
  • Melt the butter and add the chopped onions. Cook them until they’re soft. Remove from heat and allow to cool so they don’t cook the beef.
  • In a large mixing bowl, combine the beef, egg, milk, onions, and bread crumbs with salt and pepper. Mix well.
  • If you’re baking the muffins now, brush your muffin tin with vegetable oil or olive oil.
  • Divide the meat loaf mix into the muffin tin holes. Lightly pat them into each of the tins.


  • Get your preferred meat loaf sauce ready.
  • Make your meat loaf muffins for 10 minutes. Remove from the oven and add your meat loaf sauce. Bake for 10 to 15 more minutes or until a meat thermometer reads 160*.
  • Let stand for a few minutes, then serve and enjoy! Or let them cool, wrap them up, throw them into a freezer bag, and warm them up later in the microwave.


  • Cover the tins with plastic wrap. Freeze until the meat is set and won’t deform. Pop the meat loaf muffins out, wrap them up, and throw them into a freezer bag.
  • When you’re ready to cook them, bake at 350* for 20 to 25 minutes, until a meat thermometer reads 160*.