Orange Bundt Cake
This vibrant orange bundt cake offers a cheerful citrus flavor blended with a moist crumb, making it an ideal treat for various occasions.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon grated orange zest
- 1 cup fresh orange juice
- 1 teaspoon vanilla extract
For the Glaze
- ½ cup powdered sugar
- 1-2 tablespoons fresh orange juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly.
- In a medium bowl, mix the flour, baking powder, and salt. Set it aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, then mix in the grated orange zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the fresh orange juice, starting and ending with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.
Glazing
- In a small bowl, mix the powdered sugar and fresh orange juice until smooth, adjusting the amount of juice for desired consistency.
- Once the cake has cooled completely, drizzle the glaze over the top. Let it set before slicing and serving.
Notes
For serving, slice the cake into thick pieces and sprinkle powdered sugar on top. Pair with fresh whipped cream or vanilla ice cream. Store leftovers by wrapping them in plastic wrap or in an airtight container. The cake can be frozen for up to three months.