Triple Citrus Bundt Cake

Name: Triple Citrus Bundt Cake
Ingredients: 3 eggs; 1/2 cup milk or plant-based milk; 1/2 cup butter (melted); 1 package Miss Jones Organic Vanilla Cake Mix; 1 teaspoon orange zest; 1 teaspoon meyer lemon zest; 1 teaspoon lime zest; 2 cups organic powdered sugar; 1 orange (zest and juice); 1 meyer lemon (zest and juice); 1 lime (zest and juice); Optional: Kumquats (small citrus fruits and candied citrus peel for topping)

Triple Citrus Bundt Cake

When life gives you lemons…go buy some oranges and limes and make this cake! Citrus season is in full swing these days and this recipe is a delicious way to take advantage. Our Triple Citrus Bundt Cake is a perfect balance of zesty and sweet, and looks beautiful on the table for a Sunday brunch or any springtime occasion.

Ingredients

Bundt cake

3 eggs
1/2 cup milk or plant-based milk
1/2 cup butter (melted)
1 package Miss Jones Organic Vanilla Cake Mix
1 teaspoon orange zest
1 teaspoon meyer lemon zest
1 teaspoon lime zest

Glaze

2 cups organic powdered sugar
1 orange (zest and juice)
1 meyer lemon (zest and juice)
1 lime (zest and juice)
Optional: Kumquats (small citrus fruits and candied citrus peel for topping)

Directions

Bundt Cake

Preheat oven to 350ºF. Grease and flour a 10-cup bundt pan.
In a large bowl, whisk together the eggs, milk and melted butter. Add in the Miss Jones Organic Vanilla Cake Mix and whisk until fully combined. Stir in citrus zest.
Pour batter into prepared bundt pan. Bake for 40-45 minutes, or until toothpick inserted comes out clean. Cool completely before turning cake out onto wire rack.

Glaze

In a small bowl, add citrus juice and powdered sugar. Mix until smooth. Drizzle glaze over the bundt cake and let set.
Garnish with small citrus fruits and candied citrus peel, for a pretty and fresh finish.