Citrus Pound Bundt Cake

"This elegant pound cake is perfect for any celebration, with a beautifully balanced, fresh flavor. The citrus creates a bright burst of tangy flavor that pairs perfectly with the dry, crisp champagne, while the bubbles create a light and airy cake texture that is beyond dreamy."
-- @busygirlbaking
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  • Recipe Card
Prep time 25mins
Cook time 40mins
Serves or Makes: 8 servings

Recipe Card


  • 1 box betty crocker pound cake mix
  • 3 tablespoons of zest of a orange, i used equal parts meyer lemon and tangerine, though any type of orange and lemon can be used
  • 1/4 cup unsalted butter at room temperature
  • 1/2 cup brut champagne
  • 3 tablespoons orange juice, i used equal parts meyer lemon and tangerine, though any type of orange and lemon can be used
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 3 tablespoons orange, or any citrus juice


  • Step 1

    Preheat oven to 350 degrees and spray a 10 cup bundt pan generously with nonstick cooking spray.

  • Step 2

    Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

  • Step 3

    Combine cake mix and citrus zest in a food processor and pulse for 1 minute. A blender could be used in place of a food processor, if needed, though a food processor is preferred. The goal is to get the citrus flavor thoroughly embedded thoroughly into the cake mix.

  • Step 4

    Add zest-infused cake mix, butter, eggs, champagne, citrus juice, and vanilla to a large bowl and mix on low speed for 30 seconds, and then on medium speed for 2 minutes.

  • Step 5

    Add batter to bundt pan. Tap the pan on your countertop sharply to reduce air bubbles before placing it in the oven.

  • Step 6

    Bake for 38-40 minutes, until the cake is lightly golden and a tester toothpick inserted in the center comes out clean or with only a few small crumbs attached (be sure not to overcook, as it will dry-out the cake). Every oven is different, so keep an eye on your cake for the last few minutes.

  • Step 7

    Cool in pan on a wire rack for 15 minutes. Carefully invert the cake onto a plate or wire rack and leave it there to cool completely.

  • Step 8

    Dust with powdered sugar or add a light glaze before serving. For the glaze, combine powdered sugar and citrus juice in a mixing bowl, blending until fully incorporated. Lightly drizzle on the top of the cake, allowing it to ooze the sides.

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