Ingredients:

  • 1 cup (227g/8 oz) unsalted butter, softened, plus more for greasing the pan
  • 2 cups (400g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest, finely grated
  • 1 teaspoon orange zest, finely grated
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons (30ml) fresh orange juice
  • 1 ½ cups (180g) confectioners' sugar, sifted
  • ¼ cup (60ml) fresh lemon juice
  • 1 tablespoon (15ml) fresh orange juice
  • 1 teaspoon lemon zest, finely grated

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the Bundt pan (or springform).
  2. Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and orange zest.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in the lemon juice and orange juice.
  7. Pour batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. In a medium bowl, whisk together the confectioners' sugar, lemon juice, orange juice, and lemon zest until smooth.
  10. Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set before serving.