Bundt cakes sort of seem like the grandmas of dessert (not that there’s anything wrong with that), but we think there’s more to them than people think. Bundts, when done right, are moist and full of flavor, and this glazed orange cake is no exception. It’s deliciously zesty and hits the spot every time!
While you may have side-eyed bundt cakes in the past, they really are the perfect choice for a group breakfast or brunch (or really for whenever you feel like it), and you have to admit they’re delicious for snacking on throughout the day. Try this one out and you’ll see how much life we’ve injected into it, you’ll want to make it every week!
Orange Bundt Cake
Yields 1, 10-inch cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter
- 1/4 freshly squeezed orange juice
- 3 oranges, zested
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 cup powdered sugar
- 1 tablespoon orange juice
- 1/2 teaspoon grated orange zest
- Preheat oven to 350º F and lightly grease a bundt pan with butter or non-stick spray.
- In a medium bowl, mix together flour and baking powder and set aside.
- In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color. 3-5 minutes.
- One by one, beat in eggs (waiting until each is incorporated before adding the next), then mix in orange juice, vanilla extract and orange zest.
- Slowly alternate between adding the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into bundt pan and place in oven.
- Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 5-10 minutes before removing to a wire rack to finish cooling.
- While cake is baking, mix together powdered sugar, orange juice and zest until smooth and there are no remaining lumps.
Note: add more or less orange juice depending on how thick/thin you want your glaze.
- Spoon glaze over the cake and let drizzle down the sides.
Recipe adapted from Table For Two