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Triple-Citrus Bundt Cake

Recipe photo courtesy of Christopher Testani

The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!

Source: Martha Stewart Living, April 2015
Total Time Prep Yield


For the Cake

For the Syrup

For the Glaze

For Serving


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How would you rate this recipe?
  • sapnam4813620
    12 JUN, 2017
    This cake tends to be dense because of the way it's made. I didn't like the texture of this cake.
    • mcculloughem5
      15 SEP, 2019
      The denseness of the cake is one of its attributes. Bunt cakes and pound cakes are also tasty for dipping in good coffee, as well, because of their dense texture. No fluffy, light texture of an angel cake with these recipes...
  • kshosseini
    26 APR, 2017
    I've made this delicious cake for my mums party, and I made her proud. EVERYONE loved it. Instead of the whipped cream I have used vanilla ice cream to serve the cake with. I will definitely make this wonderful cake again and again. Thanks Martha
  • MJn5678
    8 MAY, 2015
    This is the first recipe I have ever made from Martha Stewart. I saw this recipe in a magazine at my dentist's office and had to try it. When I got home, I looked up the recipe online. Since it was my first time, I followed the directions exactly as stated. My entire family loved it and they all agreed if I had the bundt cake mold pictured, mine would look just like the pic on the website. The citrus preparation is lengthy but totally worth it.
  • azurelilac
    3 APR, 2015
    This cake tastes excellent--however, I've given it 2 stars, since the preparation easily lends itself to the cake falling apart in the many transfers between surfaces while the cake is still warm. As a fix, if you make this cake, once it's on the wire rack, do not move it off at all until you are ready to serve. Taking the cake out of the pan, to the wire rack, to a shallow pan, back to the wire rack, and to the serving dish left my cake in four major pieces; I had to make an emergency icing.
  • MS112593972
    1 APR, 2015
    Delicious, moist, and beautiful, this cake's a winner. The creme fraiche really makes it. You can taste the tang in the finished cake.

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