Full of orange zest and an orange glaze, this Orange Bundt cake is the perfect addition to any dessert table! It's easy to make and only uses one bowl for easy clean up!
What Is In An Orange Bundt Cake?
- Flour
- Sugar
- Butter
- Orange Juice- Fresh is best!
- Milk
- Baking Powder
- Eggs
Equipment You Will Need
- Stand Mixer or a Hand Mixer
- Bundt Pan
Why Should I use a Bundt Pan?
Does anyone else think of "My Big Fat Greek Wedding" when you hear "Bundt"?? I love that movie so much! It's a classic scene. Why is it important to use a Bundt pan for this cake? There are a few reasons. First, it's pretty! There are so many different types of Bundt pans, like this one or this one. There are so many different designs when it comes to Bundt pans, and you can use any of them. Another reason to use a Bundt pan is that it allows more of the cake to be in contact with the edges of the pan, therefore distributing the heat more evenly and baking the cake for evenly. You usually use a Bundt pan for things that are dense, like a pound cake.
Another thing to keep in mind with a Bundt pan is that there are usually a lot more edges and crevasses on the pan that the cake can stick to. It's super important to make sure that you thoroughly grease and flour the pan. If you don't the cake can easily stick to the pan and cause the cake to break. Butter and flour is the best option. You could use a spray, but I don't recommend it. Take the time to get into all the little edges of the pan with butter and really make sure it is thoroughly greased. Then put about a tablespoon of flour into the pan and coat all the butter in flour. If you have some extra flour, dump the extra into the trash, you don't need it anymore.
How To Make An Orange Bundt Cake
This cake is a one bowl wonder! You can use a stand mixer, or a hand mixer, just make sure the bowl is big. This cake is a close cousin to a pound cake. It's doesn't have the normal "pound of butter, pound of sugar, pound of flour" but it's pretty close.
To make this cake, cream the room temperature butter together with the sugar for about 2 minutes to get some air into it. Then add the 6 eggs, one at a time, scraping the bowl down as necessary. You'll add in the milk next along with the zest of two oranges. The zest is just the orange part of the orange. Try not to hit any of the white part of the orange because that can be very bitter and will give the cake an unpleasant flavor. Add the flour and the baking powder and mix everything until it is well combined.
Pour the cake batter into the Bundt pan and place it in the oven for about 1 hour. Depending on your oven, it might take a little bit longer so keep an eye on it. When a toothpick is inserted and then comes out clean the cake is done. Allow it to cool on a baking rack for a few minutes.
The best way to get the cake out of the pan is to place a plate on top of the cake pan. Carefully invert the Bundt pan so the cake comes out of the pan and is now on the plate. The pan will still be very hot, so be very careful when you lift the pan off the plate.
Let's Make the Glaze!
The glaze for this cake is just orange juice from the oranges you zested, and powdered sugar. You have a lot of control here, because if you want the glaze to be thicker, just add more powdered sugar. If you want it thinned, add more orange juice. You decide the thickness of the glaze and how much you would like on your cake.
Tips and Tricks
- The glaze for this cake is optional. If you don't want the cake to be too sweet, just leave off the glaze.
- Fresh orange juice is best, but if you don't have it, you can substitute orange juice for the cake and the glaze.
- Make sure to butter and flour the pan really well. Even if it says the pan is nonstick, still butter and flour it. You don't want a portion of the cake to be stuck in the pan.
- If you enjoyed this cake, check out Robin's Honey Cake or this cream cheese pound cake!
Frequently Asked Questions.
Yes! You can make this cake up to 24 hours in advance. Keep it in an airtight container until you are ready to serve it. When you are ready to serve the cake, top with the glaze.
Yes! This pound cake freezes beautifully! Don't glaze it before you freeze it. Defrost the cake on the counter until it comes to room temperature and then glaze.
No! If you don't have a bundt, you can make this cake in two loaf pans. It is a lot of batter, so two loaf pans is best.
Other Recipes To Try
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Orange Bundt Cake
Ingredients
- 3 Cups All Purpose Flour
- 3 Cups Sugar
- 6 Eggs
- 1 Cup Milk
- 1 Cup Butter 2 Sticks, Room Temperature
- 3 teaspoon Baking Powder
- 2 Large Oranges Juiced and Zested
Orange Glaze
- ¾ cup Sifted Powder Sugar
- 1 tablespoon Fresh Orange Juice From the 2 zested oranges
Instructions
- Preheat the over to 350°.
- Prepare the Bundt pan. Butter the Bundt pan throughout making sure to get into all of the creases of the Bundt pan. Then add a tablespoon of flour and cover the butter with flour. It's really important to make sure the Bundt pan is greased and floured so the cake comes out easily. Discard any excess flour that did not stick to the pan.
- In the bowl of a stand mixer, add the butter and sugar. Cream that together for 2 minutes on medium speed until they are thoroughly combined.
- Add the eggs, one at a time, mixing between each addition of the eggs. Add the milk once all the eggs are combined. Zest 2 oranges and add the zest to the bowl.
- Add the flour and the baking powder and mix on low until everything is mixed together. Pour the batter into the prepared Bundt pan and bake for 1 hour, or until a toothpick is inserted and comes out clean. Allow the cake to cool for a few minutes and then invert the cake so it comes out. The easiest way to do this is to take a plate and put it on top of the Bundt cake. Invert the Bundt in one fell swoop so the cake is now on the plate. Allow that to cool before adding the glaze.
To Make the Glaze
- Add 1 tablespoon of orange juice to ¾ cup of powdered sugar. If you would like a thicker glaze, add more powdered sugar. If you would like thinner glaze, add more orange juice. When you are happy with the consistency of the glaze, pour it evenly over the cake.
Notes
- Make sure to grease and butter the bundt pan really well. Bundt pans tend to case cakes to stick to them.
- To make the glaze thicker, add a little more powdered sugar.
- To make the glaze thinner, add a little more orange juice.
Nutrition
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