Orange Bundt Cake Recipe The Simple Citrus Dessert That Wow's Guests
Orange Glazed Bundt Cake bursts with zesty orange flavor, rich buttery crumb, and a sweet citrus glaze that makes every slice a bright and delicious treat.
Servings 12
Ingredients
- 1 cup unsalted butter at room temperature
- 2 ½ cups white sugar divided
- 5 eggs at room temp
- 1 tsp vanilla extract
- ⅓ cup grated orange zest loosely packed (from 2 oranges)
- 2 ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup Orange Juice
- 1 cup buttermilk
For the Glaze
- 1 cup sifted powdered sugar
- 1 ½ Tbsp Orange Juice
Instructions
- Preheat your oven to 350°F. Lightly spray the inside of a Bundt pan with baking spray to make sure nothing sticks, then set it aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and 2 cups of granulated sugar on medium speed for about 5 minutes, until the mixture turns light yellow and fluffy.
- Keep the mixer on low speed and add the eggs, vanilla, and orange zest one at a time. Pause as needed to scrape down the sides of the bowl with a rubber spatula to make sure everything blends evenly.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl and set it aside.
- In a separate bowl, mix ¼ cup of orange juice into the buttermilk. With your mixer on low speed, add the flour mixture and the buttermilk mixture to the batter in alternating thirds—start and end with the flour.
- Pause to scrape down the sides of the bowl with a rubber spatula to make sure everything is well combined. Pour the batter into your prepared Bundt pan and bake for 45 to 50 minutes, or until a cake tester or toothpick comes out clean.
- While the cake is baking, grab the leftover ½ cup of granulated sugar and ½ cup of orange juice, and toss them into a small saucepan.
- Turn the heat to high and stir until the sugar melts into a lovely syrup. Set that aside for now.
- Once the cake is ready, let it chill out in the pan for about 10 minutes, then flip it onto a cooling rack placed over a big plate.
- Slowly drizzle the warm orange syrup all over the cake, letting it soak in and make every bite juicy. Give the cake at least 30 minutes to cool down and soak up those flavors.
- For the glaze, mix the powdered sugar and orange juice in a small bowl. Keep whisking and add a bit more sugar or juice if you need to, aiming for a smooth, thick glaze that still pours easily.
- Drizzle it over the cake, watching it drip down the sides like a dream. Pop your cake onto a flat plate, let it come to room temp, and get ready to enjoy!
Notes
Bundt pans have those beautiful, delicate shapes that make your cake look extra special. To keep all those lovely details perfect when you take the cake out, you’ve got to grease and flour the pan really well. You can do this the classic way with butter and flour, or make life easier by grabbing a can of baking spray—that’s spray oil mixed with flour, ready to go in a quick spritz! Either way, your cake will come out looking flawless every time.