Comments on: Citrus Bundt Cake

By: Ericarc

Ericarc — Thu, 12 Feb 2026 01:46:27 +0000

Made my first ever Bundt cake today using this recipe. I subbed one large navel orange for the grapefruit due to medication. I used the nordicware anniversary Bundt pan and greased it with about 2T of unsalted butter and about 1/4C AP flour. I had no issues at all getting the cake out of the pan. I baked it for about 65 mins. I think next time I will bake it a few more minutes, but overall everything worked. This was also my first time using Meyer lemons.
I can also vouch for the olive oil sugar cookies with blood orange glaze.
Thanks Sarah for sharing!

By: Susan H

Susan H — Thu, 08 Jan 2026 11:27:24 +0000

Oh my! This is just a delightful cake! I, too, was skeptical of the mere 1/2 teaspoon of baking soda and the amount of juice from the fruit. But because I bake at altitude (6200 feet), the extra juice from the fruit was a good thing and all the aeration from beating the butter and sugar for 8 minutes in the beginning really helped. I baked this in a traditional Bundt pan and it was sitting on the kitchen counter when my husband walked by and saw it. He exclaimed, “what a beautiful cake” and said it looked like something from a bakery. Then we tasted it with several friends and what an amazing surprise. The flavor and texture were perfect.

It is a giant of a cake, but one I plan to make again and again! Thank you, Sarah, for such a fabulous recipe!

By: Jen

Jen — Sun, 04 Jan 2026 22:04:35 +0000

I’ve made Yossi’s version of this cake multiple times. And, often with blood oranges, and with blood orange in the glaze for the beautiful pink hue. I want so much to try your adaptation with the little pops of fruit, but cannot find blood oranges so far this season to save my life! I wanted them for blood orange olive oil cookies for Christmas, with no luck. I’ve even asked the prouce staff at multiple stores and none can even see a way of ordering them anywhere in the near future. Think I’m gonna run with the meyer lemon recipe in the meantime.

By: Katherine

Katherine — Sun, 04 Jan 2026 21:49:33 +0000

Several people have had a bad experience getting cake out of a Bundt pan. I, too, had that experience, until a chef taught me how to do it: use bread crumbs on top of whatever you use to grease the pan. I use this method with Nordicware and it works perfectly every time.

By: Sarah Kieffer

Sarah Kieffer — Sat, 18 Jan 2025 15:38:30 +0000

In reply to Ann. lemon or blood orange would be great!

By: Kerri

Kerri — Thu, 16 Jan 2025 05:38:43 +0000

LOVE this cake! I was nervous about it coming out of the pan well but it was perfect! I buttered and floured it well. I left a couple tablespoons of batter in the mixing bowl as it seemed a good amount of batter and I was unsure how much it would rise in the oven. I iced it at 10:30pm and couldn’t wait until morning for a slice. Well worth it. Your recipes are truly some of my most favorite and most used! Thanks for this beauty!

By: Ann

Ann — Wed, 15 Jan 2025 13:06:33 +0000

There are certain medications (like cholesterol lowering medications) which interact badly with grapefruit. Would I substitute lemon instead?

By: Sarah Kieffer

Sarah Kieffer — Fri, 26 Apr 2024 13:45:24 +0000

In reply to DB.

Hi DB – The extra liquid shouldn’t cause the cake to sometimes stick to the pan. Bundt pans can be tricky, and if they are not greased and floured well, the cake often bakes into random scratches and crevices. I’ve found using a pan spray that has flour in it to work really well. You can also stick the pan back in the hot oven for a minute and sometimes that will re-loosen the cake.

By: Lori

Lori — Sun, 03 Mar 2024 00:51:42 +0000

Amazing!! Wonderful flavor and moist, soft crumb.

By: Lori

Lori — Tue, 27 Feb 2024 18:38:04 +0000

I really want to make this cake, as it sounds amazing. The variety of reviews suggest that the recipe needs juice quantities listed. My home state (California) ‘medium’ size can vary widely by area of the county, and the amount of juice that can be extracted can also vary.

Thanks so much for all the wonderful recipes and combinations of flavors! I’ve made many, many of your recipes and several have been added to the family favs list.