Orange Bundt Cake
Bright, zesty, and irresistibly moist, this Orange Bundt Cake is a citrus lover’s dream! Featuring a tender crumb infused with freshly squeezed orange juice and fragrant orange zest, this homemade cake is elevated with a tangy orange glaze that drizzles beautifully down its golden grooves. Sour cream adds an extra touch of richness, ensuring every bite melts in your mouth. Perfect for any occasion, this stunning bundt cake is as easy to make as it is impressive to serve. Garnished with a touch of orange zest, it’s a showstopper dessert that’s bursting with sunshine flavor. From brunches to celebrations, this recipe promises to delight your guests with its vibrant citrus profile.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons orange zest
- 0.5 cup freshly squeezed orange juice
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1.5 cups powdered sugar
- 2 tablespoons freshly squeezed orange juice (for glaze)
- 1 teaspoon orange zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the orange zest, freshly squeezed orange juice, sour cream, and vanilla extract until combined.
Gradually add the flour mixture to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the bundt pan onto a wire rack and let the cake cool completely.
To prepare the glaze, whisk together the powdered sugar and freshly squeezed orange juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the glaze evenly over the top of the cake, allowing it to drip down the sides.
Garnish with additional orange zest, slice, and serve. Enjoy your homemade Orange Bundt Cake!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 50.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
