Cake before noon? Absolutely. Especially when it’s loaded with fresh orange juice, orange zest, and buttermilk. This orange bundt cake gifts eaters with a huge burst of fresh orange flavor, and is the perfect brunch addition. Of course, people also love this cake topped with ice cream for dessert.
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt (not table salt)
1 cup unsalted butter (2 sticks) softened just to room temp
2 1/2 cups granulated sugar, divided
4 extra large eggs, room temp
1/3 cup fresh orange zest, from approx 6 oranges
3/4 cup freshly squeezed orange juice, from approx 3 oranges, divided
3/4 cup buttermilk, room temp
1 TB pure vanilla extract
For Orange Glaze Topping:
1 cup powdered sugar
1.5 TB freshly squeezed orange juice
This recipe goes a lot quicker if you juice and zest the oranges before starting with the recipe.
For best results, make cake the night before, so it has time to cool overnight and set up nicely.
Cake can be kept airtight in fridge for several days; let come to room temp before serving.
If you enjoyed this recipe, please come back and give it a rating ♡
Keywords: orange bundt cake, orange breakfast cake, orange cake