Glazed Orange Bundt Cake
Make this delicious Glazed Orange Bundt Cake with fresh orange zest and juice. Moist, flavorful cake with a sweet orange glaze - perfect for any occasion.
Equipment
- stand mixer
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- Bundt pan
- spatula
- wire rack
- oven
Ingredients
Cake Batter
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs at room temperature
- 1 tablespoon orange zest finely grated
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk at room temperature
- 0.333 cup fresh orange juice
- 1 teaspoon vanilla extract
Glaze
- 0.5 cup confectioners' sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or baking spray, making sure to coat all the fluted details to prevent sticking.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 2 cups granulated sugar and 1 cup softened butter on medium-high speed for 3 to 4 minutes, until the mixture is light, fluffy, and pale yellow in color.
- Beat in 4 room-temperature eggs one at a time, followed by 1 tablespoon of orange zest, mixing well after each addition until just combined and scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt to evenly distribute the leavening agents.
- With the mixer on low speed, alternately add the dry ingredients and 1 cup buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients, and mixing just until no large streaks of flour remain; finally, mix in 1/3 cup orange juice and 1 teaspoon vanilla extract until the batter is smooth.
- Pour the thick batter into the prepared pan, smooth the top with a spatula, and bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely for at least 1 hour before glazing to ensure the cake sets properly.
- For the glaze, whisk together 1/2 cup confectioners' sugar and 2 tablespoons orange juice in a small bowl until smooth, then drizzle it over the completely cooled cake, allowing it to drip down the sides.
Notes
Ensure all ingredients are at room temperature for best results. Let the cake cool completely before glazing.