Citrus Glazed Walnut Bundt Cake

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Citrus Glazed Walnut Bundt Cake
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Health Score:
4,3 / 10
35 min.
ready in 1 hr 35 min.
Ready in

Nutritional values

1 Bundt pan contains
(Percentage of daily recommendation)
Calorie1,409 kcal(67 %)
Protein25.24 g(26 %)
Fat74.65 g(64 %)
Carbohydrates165.68 g(110 %)
Sugar added86.33 g(345 %)
Roughage4.56 g(15 %)
Vitamin A366.98 mg(45,873 %)
Vitamin D1.49 μg(7 %)
Vitamin E4.2 mg(35 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.43 mg(39 %)
Niacin2.54 mg(21 %)
Vitamin B₆0.01 mg(1 %)
Folate29.76 μg(10 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.95 μg(32 %)
Vitamin C4.61 mg(5 %)
Potassium309.2 mg(8 %)
Calcium264.82 mg(26 %)
Magnesium3.61 mg(1 %)
Iron5.07 mg(34 %)
Iodine42.72 μg(21 %)
Zinc0.1 mg(1 %)
Saturated fatty acids23.15 g
Cholesterol197.42 mg


For the bundt pan
butter (for greasing the pan)
Pastry flour (for dusting)
For the cake
150 grams softened butter
150 grams sugar
½ teaspoon Orange zest
½ teaspoon lemon zest
1 Vanilla bean (seeds removed)
3 eggs
350 grams Pastry flour
2 teaspoons Baking powder
250 grams ground Walnut
50 milliliters milk
For the glaze
2 tablespoons Orange juice
1 tablespoon lemon juice
200 grams powdered sugar
For the garnish
powdered sugar (for dusting)
Marzipan flower
How healthy are the main ingredients?
WalnutsugarOrange juiceegg

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Grease a bundt pan with butter and dust with flour.  


For the cake: Beat the butter and sugar together until light and fluffy. Add the lemon zest, orange zest and vanilla bean seeds. Add the eggs, one at a time, mixing well after each addition. Combine the flour, baking powder and ground walnuts in a separate bowl. Stir the flour mixture into the egg mixture alternately with the milk. Mix until smooth. If the batter seems too thick, stir in a bit more milk. Pour into the prepared bundt pan and bake for 50-60 minutes, until a toothpick inserted comes out clean. Remove from the oven, allow to cool and carefully turn the cake out onto a serving platter. 


For the glaze: Whisk the lemon and orange juice with the powdered sugar until smooth. Spoon the glaze over the cooled cake and decorate with marzipan flowers. Dust with powdered sugar, cut into slices and serve.