Orange Bundt Cake
A moist, fresh tasting orange bundt cake made with fresh zest, juice, and buttermilk, soaked in a warm orange glaze. You'll love the bright, big flavors. Perfect for brunch or dessert.
Servings: 10
Ingredients
For Cake:
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt, not table salt
- 1 cup unsalted butter, 2 sticks softened just to room temp
- 2 ½ cups granulated sugar, divided
- 4 extra large eggs, room temp
- ⅓ cup fresh orange zest, from approx 6 oranges
- ¾ cup orange juice, freshly squeezed from approx 3 oranges, divided
- ¾ cup buttermilk, room temp
- 1 tablespoon pure vanilla extract
For Orange Glaze Topping:
- 1 cup powdered sugar
- 1.5 tablespoons freshly squeezed orange juice
Instructions
- Preheat oven to 350°F 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.
- 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.
- In a bowl, combine 1/4 cup of fresh orange juice, buttermilk, and vanilla extract. Use a rubber spatula to gently fold half of the 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.
- 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 in pan at least 15-30 minutes before removing.
- 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 evenly over the cake and allow entire cake to cool completely.
- 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.
Equipment
Notes
- Zest and juice first: This recipe moves faster if you zest and juice all the oranges before starting.
- Make ahead: Bake the night before so it cools completely and sets up. It’s soo good on day two.
- Storage: Covered airtight at room temp for 1 to 2 days, or in the fridge up to 5 days. Bring to room temp before serving.
- Freeze: Wrap the cooled, unglazed cake in plastic wrap, followed by foil. Freeze up to 2 months. Thaw overnight on the counter and then glaze.
- Brunch idea: Serve alongside our Fluffy Buttermilk Pancakes for a crowd.
- Bake a day early: This cake actually tastes so good on day two because the orange syrup has time to soak deep into the crumb.
- This recipe is part of our Cake and Cupcake Recipe collection.
Nutrition (per serving)
Calories: 545kcal | Carbohydrates: 67.5g | Protein: 5.7g | Fat: 28.8g | Saturated Fat: 17.3g | Cholesterol: 133.2mg | Sodium: 184.7mg | Fiber: 0.9g | Sugar: 43.1g