Perfect Citrus Glazed Orange Bundt Cake
Introduction
This irresistibly moist and tender Orange Bundt Cake is bursting with bright citrus flavor. A simple buttermilk batter creates an exceptionally soft crumb, while a sweet-tart orange glaze adds a perfect finishing touch. It's an easy weekend baking project that tastes like pure sunshine and will have everyone reaching for seconds.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1/2 cup fresh orange juice (for glaze)
- 2 cups powdered sugar
- 1 tsp orange zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan with butter or baking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and 1/4 cup orange juice, beginning and ending with flour mixture. Fold in 1 tbsp orange zest.
- Pour batter into prepared Bundt pan and smooth the top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Whisk together 1/2 cup orange juice, powdered sugar, and 1 tsp orange zest until smooth. Drizzle over cooled cake and let set for 15 minutes before serving.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for the best texture and even mixing.
- Don't Overmix: Mix batter just until ingredients are combined to avoid a tough cake.
- Fresh Orange Zest: Use freshly grated orange zest for the brightest citrus flavor.
- Cool Completely: Let the cake cool fully before glazing to prevent the glaze from melting.
- Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition Facts (per serving)
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 220mg
- Total Carbohydrates: 56g
- Sugar: 38g
- Protein: 4g
Frequently Asked Questions
- Q: Can I use bottled orange juice instead of fresh? A: Fresh orange juice is strongly recommended for optimal flavor, but bottled can work in a pinch.
- Q: What can I substitute for buttermilk? A: Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let stand 5 minutes.
- Q: Why did my cake stick to the pan? A: Ensure you grease every crevice thoroughly with butter or baking spray, and let the cake cool 15 minutes before inverting.
- Q: How do I know when the cake is done? A: Insert a toothpick into the thickest part – it should come out clean or with just a few moist crumbs.