Fresh Orange Breakfast Bundt Cake

5 from 5 reviews

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.

  • Prep Time: 30 min
  • Cook Time: 43 min
  • Total Time: 1 hour 13 minutes

Yield: 10


For Cake:
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


  1. Preheat oven to 350F with rack on lower middle position. Grease a standard bundt pan and set aside.
    In a large bowl, use a hand whisk to thoroughly combine the flour, baking powder, baking soda, and salt. Set aside.
  2. In bowl of stand mixer fitted with paddle attachment, cream the butter and 2 cups of granulated sugar on medium speed, 5 min or until light and fluffy. Beat in eggs one at a time until each is combined. Add orange zest, beating just until well incorporated; scrape down sides as needed.
  3. In a bowl, combine 1/4 cup of fresh orange juice, buttermilk, and vanilla extract. Gently fold buttermilk half of buttermilk mixture into the egg mixture, followed by half of the flour mixture; repeat with other half of buttermilk and flour mixtures, until all batter is gently folded together. Batter should be just combined but not over mixed; be sure to fold by hand with rubber spatula.
  4. Scrape all of batter into greased bundt pan and smooth top evenly. Bake 40-43 min or just until toothpick inserted in center comes out almost clean, with few tender crumbs attached. Let cake cool at least 15-30 minutes before removing.
  5. While the cake is baking, heat remaining 1/2 cup sugar with remaining 1/2 cup orange juice in microwaveable bowl and microwave 1 min or so, until sugar dissolves. Gently remove cake from bundt pan and invert onto a serving plate (I use a super sharp knife to gently loosen sides, before inverting. Then I give the pan a few strong pats, upside down, to pop the cake out.) Slowly drizzle sugar/orange mixture over cake and allow entire cake to cool completely.
  6. For Orange Glaze Topping: combine glaze ingredients and whisk until smooth (if needed, add another drop or two of orange juice for desired consistency.) Drizzle over top of cake. Finished cake can be kept airtight at moderate room temp for 1-2 days.


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 ♡


  • Serving Size: 1
  • Calories: 545
  • Sugar: 43.1 g
  • Sodium: 184.7 mg
  • Fat: 28.8 g
  • Carbohydrates: 67.5 g
  • Protein: 5.7 g
  • Cholesterol: 133.2 mg
  • Category: brunch, dessert
  • Method: bake
  • Cuisine: American

Keywords: orange bundt cake, orange breakfast cake, orange cake