At the end of citrus season, I always find myself with an abundance of oranges that have been forgotten. Instead of letting the go to waste I put them to great use in the moist Orange bundt cake. My favorite way to start any cake that uses citrus is to zest the oranges right into the sugar and let it set overnight so that the oils from the orange peel seep right into the sugar. I usually garnish each slice with candied oranges slices but, of course that’s optional if you don’t have the time or patience. I hope you enjoy this cake as it’s a wonderful family favorite and great to share with friends.
Moist Orange Bundt Cake
Ingredients
For the Cake:
• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp orange zest (from about 2 oranges)
• ½ cup (120ml) fresh orange juice
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream
• ½ cup (120ml) whole milk
For the Thick Orange Glaze:
• 1 ½ cups (180g) powdered sugar
• 3 tbsp fresh orange juice (add more if needed)
• 1 tbsp heavy cream (for thickness)
• ½ tsp orange zest
• ½ tsp vanilla extract
Instructions
1. Preheat & Prepare Pan:
• Preheat your oven to 350°F (175°C).
• Grease your Bavaria Bundt® Pan thoroughly with butter or nonstick spray and dust lightly with flour.
2. Mix Dry Ingredients:
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar:
• In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
4. Add Wet Ingredients:
• Beat in eggs one at a time.
• Mix in the orange zest, orange juice, and vanilla extract.
5. Combine Dry & Wet:
• Add the flour mixture in three additions, alternating with the sour cream and milk.
• Begin and end with the dry ingredients, mixing just until combined.
6. Bake:
• Pour batter into the prepared Bundt pan, smoothing the top.
• Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
7. Cool:
• Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the Thick Orange Glaze
1. In a bowl, whisk together powdered sugar, orange juice, heavy cream, zest, and vanilla extract.
2. Adjust consistency: If too thick, add a tiny bit more juice; if too thin, add more powdered sugar.
3. Drizzle generously over the cooled cake, letting it cascade down the sides.
Serving & Storage
• Serve at room temperature.
• Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Freezes well (without glaze) for up to 3 months.
Bakers Joy always works amazing for keeping cakes not to stick
https://a.co/d/dFH8lMx *Affiliate link
My Favorite Bundt pan used to make this recipe
https://a.co/d/1RU1OVW * affiliate link
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