How To Make Glazed Orange Bundt Cake
Delightfully fluffy, orange-y, and bright in color, this Orange Bundt Cakes is generously made creamy and glazed with a tasty and easy-to-make orange glaze!
Serves:
Ingredients
- 3cupscake flour,sifted, spooned, leveled
- 1tspsalt
- 1tspbaking powder
- ½tspbaking soda
- 1cupbutter,unsalted, softened to room temperature
- 1⅔cupsgranulated sugar
- 4large eggs,at room temperature
- 1tsppure vanilla extract
- 2tbsporange zest,(from about 2 oranges)
- ½cuporange juice,(from about 2 oranges)
- ¾cupbuttermilk,at room temperature
For Easy Orange Glaze:
- 1¼cupsconfectioner’s sugar,sifted
- 3tbspfresh orange juice
- ½tsppure vanilla extract
Instructions
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Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside.
Cake:
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Whisk the flour, salt, baking powder, and baking soda together. Set aside.
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.
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Add the sugar and beat on high speed for 2 minutes until creamed together.
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Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
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Beat in the orange zest and juice.
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With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated.
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Do not overmix. The batter will be slightly thick.
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Pour or spoon the batter evenly into the bundt pan. Bake for 45 to 55 minutes or until a toothpick inserted into the cake comes out clean.
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Cover the cake loosely with aluminum foil if you begin to see the top browning quickly.
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Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
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Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish.
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Allow cake to cool before glazing and serving.
Easy Orange Glaze:
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Whisk the confectioners’ sugar, 2 tablespoons of orange juice, and vanilla together. It will be very thick.
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Whisk in 1 or more tablespoons of juice, depending on the desired thickness of the glaze.
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Drizzle over the cake.
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Slice and serve.
Recipe Notes
- Make-Ahead & Freezing Instructions: Prepare cake through step 14. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. Bring to room temperature, make the glaze, and serve.
- Cake Flour: Sift cake flour before measuring.
- Buttermilk: It is recommended to use real buttermilk in this recipe. Or use a DIY soured milk. To do so, simply add 1½ teaspoons of white vinegar or fresh lemon juice to a liquid measuring cup and enough whole or 2% milk to reach ¾ cup. Allow the mixture to sit for 5 minutes, then use in the recipe. Lower fat or non-dairy kinds of milk work in a pinch, but the cake won’t taste as rich and moist.
- Instead of baking in a bundt pan, bake in two 9×5-inch loaf pans. The bake time for each will be about 45 to 50 minutes at 350 degrees F.
Nutrition
- Calories: 545.73kcal
- Fat: 20.87g
- Saturated Fat: 12.44g
- Trans Fat: 0.75g
- Monounsaturated Fat: 5.59g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 83.66g
- Fiber: 0.86g
- Sugar: 50.55g
- Protein: 6.82g
- Cholesterol: 123.94mg
- Sodium: 395.51mg
- Calcium: 82.09mg
- Potassium: 142.56mg
- Iron: 3.50mg
- Vitamin A: 191.80µg
- Vitamin C: 10.34mg
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