You all know I love my lemon desserts like Lemon Poppy Seed Bundt Cake and Lemon Blueberry Yogurt Loaf, it must be the citrus flavor I love so much! This cake packs a double whammy of citrus tang thanks to both lemon juice and lots of orange juice. What can I tell you about this cake, other than it’s moist, it’s citrusy and it’s so freaking good. I’m making this cake completely from scratch today, no boxed cake on my counter. We’re going to achieve tons of moisture, flavor, and light airy cake crumb this way. Top all that fluffy citrus cake with a lemon honey glaze and you’ve got something special on your hands.
Ingredients
Lemon orange cake
Flour – All purpose flour works just fine for this recipe. Leavening agents – Both baking powder and baking soda. Salt – Salt is so important in any and all baked goods. Citrus – We’re using both lemon and orange juice as well as the zest from both fruits. Butter – Unsalted as we want to control the sodium in our dessert. Sugar – Just plain old granulated white sugar for a nice clean flavor. Milk – You can use any kind of milk you would like, regardless of fat content. Eggs – We’re using 5 eggs today, quite a bit I know but believe me you’ll want them.
Lemon honey glaze
Sugar – We want powdered sugar for this glaze as granulated sugar will produce a grainy glaze. This will act as a thickened and binder for our glaze. Honey – This will add some syrupy sweetness to our cake. Lemon – We’re just using nice acidic lemon juice to carry that citrus taste through from our cake to our glaze.
How To Make Lemon Orange Cake
How Much Juice Is In Our Citrus Fruits?
This answer varies quite a bit depending on the size of your lemon or orange. A lemon holds about 3 tablespoons of juice while an orange holds about 4 tablespoons. Be sure your fruits are at room temperature and roll them firmly between your hand and the counter before juicing.
Some Tips
Make Ahead?
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 to 3 days just 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.
Freezer
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 to 4 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.
Craving More Lemon? Try These Delicious Recipes:
Lemon Poppy Seed Bundt Cake Old Fashioned Lemon Bread Lemon Blueberry Scones Lemon Yogurt Cake Lemon Poppy Seed Bread With Lemon Icing Lemon Bars
