This Lemon Orange Cake is an old-fashioned bundt cake recipe also known as Gold Cake. It’s topped with an orange icing for a juicy pop of flavor!
There’s just something about a bundt cake that screams comfort food, amirite? This Orange Cake is no exception, it’s a pure delight for the tastebuds and loaded with four different flavor extracts: orange, lemon, almond, and vanilla!
It’s made entirely from scratch – no cake mixes here – and the dense and tender crumb of the cake will have everyone asking for the recipe!
Lemon Orange Cake
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I found this Lemon Orange Cake recipe amongst my grandmother’s collection. While I don’t ever recall her making it, the recipe sounded so delicious that I just had to try it. I did make a few tweaks to the original recipe to add a richer and less problematic icing. But I think the cake itself is a solid recipe that I’m guessing has graced the tables of many occasions over the years, much like this Pineapple Upside Down Cake or Blueberry Coffee Cake!
This cake seems to have had several names. Referred to on the recipe card as Gold Cake, it’s also been known to be called Orange Cake, Orange Almond Cake, and of course, Lemon Orange Cake.
How To Make Orange Cake
- Preparation! Begin by preheating your oven to 350˚F, grease and flour a 10-inch bundt cake pan, then assemble all your ingredients needed for this recipe.
- Sift! Sift cake flour and salt into a medium bowl and set aside. Do not skip this step – sifting is crucial in bundt cake recipes to make sure no holes develop in the cake as it bakes.
- Mix! Cream butter and gradually add in the sugar. Continue to beat, adding egg yolks followed by alternating sifted flour mixture and milk. Mix well after each addition.
- Flavorings! Add in all extracts and baking powder, mix well.
- Bake! Pour the batter into the prepared cake pan and bake for 45 to 55 minutes, or until a cake tester comes clean from the center of the cake.
- Cool! Turn the cake upside down on a rack to cool in the pan. Remove by running a spatula along sides.
- Icing! Whisk together powdered sugar, heavy cream, and add just enough orange juice to give the icing spreading consistency. You can add more sugar or cream/juice as needed for your desired consistency – I like mine a bit thick, but not everyone does.
Once cooled you can store your lemon bundt cake covered for a day or two on the counter, but for longer storage you can refrigerate. Can lemon orange cake be frozen? Yes! Be sure it has cooled completely then wrap in plastic wrap. Store in the freezer for up to 3 months for best results. To serve, I recommend allowing it to come to room temperature for 1-2 hours. Keep covered during this time to avoid the cake from drying out.
What Icing For Orange Cake?
I love the citrus icing in the recipe because it is nice and thick. However, you could also make a simple glaze for this cake if desired.
More Delicious Dessert Recipes
Boston Cream Donuts – Mmmmm…..donuts!
Baklava – A traditional favorite!
Caramel Apple Poke Cake – Simple dessert!
Lemon Cupcakes – Loving a zesty lemon dessert!
Almond Pound Cake– Fresh and delicious!
Lemon Orange Cake
- 1 1/4 cups cake flour sifted
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter room temperature
- 1 1/4 cups granulated sugar
- 11 large egg yolks
- 1/2 cup whole milk
- 1/2 teaspoon orange extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 3 1/2 cups powdered sugar
- 4 tablespoons heavy cream
- 1 tablespoon orange juice
- Preheat oven to 350˚F. Grease and flour a 10-inch bundt cake pan.
- Sift together the cake flour and salt and set aside.
- Cream the butter until light and gradually beat in sugar.
- Beat in egg yolks until creamy.
- Alternate adding milk and flour mixture, beating well after each addition.
- Add the extracts and baking powder, mixing well. Pour the batter into the prepared cake pan.
- Bake for 45 to 55 minutes, or until a toothpick comes clean from the center of the cake.
- Turn the cake upside down on a rack to cool in the pan. Remove by running a spatula along sides.
- Prepare the icing by whisking together the powdered sugar, heavy cream, and adding orange juice - enough to give icing spreading consistency.