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
- 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
- 1/3 cup fresh lemon juice
- 1/2 cup fine sugar
- 3 tbsp fresh orange juice
- 1 cup powdered sugar
- 2 tbsp butter softened
- 2 tsp orange zest
- 3 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 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.