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Orange Lemon Bundt Cake

When you have guests coming over you want impress, this Orange & Lemon Bundt Cake recipe will steal the show – whether it’s the refreshing flavour, fluffy sponge, or crunchy pistachios.
  • Cooking time45 minutes
  • Prep time45 minutes
  • Servings16 portions
recipe image Orange Lemon Bundt Cake


  • 300 g Stork
  • 300g caster sugar
  • Zest and juice of small lemon
  • Zest and juice of 1⁄2 orange
  • 6 eggs, large
  • 300g self raising flour
  • (1 level tsp baking powder)
  • 150g icing sugar
  • 3 tbsp hot water
  • 10 g Pistachios, chopped
  • Fresh flowers
  • 3 drops of pink food colouring
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Cream together the Stork and caster sugar until light and fluffy.
  2. Beat in the orange and lemon zest followed by the eggs one at a time, beating well after each.
  3. Fold in the flour (1 level tsp baking powder) and lemon and orange juices until the mixture is even.
  4. Transfer the mixture to a well greased Bundt tin and bake in the oven for 45-50   minutes
until golden and springy to the touch and a skewer when inserted comes away clean. Allow to cool in the tin for 15-20 mins before turning out the cake from the tin and cooling on a wire rack.
  5. To decorate, beat together the icing sugar with a little water to form a thick glace icing. Add 2 tbsp pink food colouring . Drizzle over the top of the cake. Decorate the top with chopped pistachios and fresh flowers.