Orange Bundt Cake with Citrus Glaze
This Orange Bundt Cake is soft, moist, and bursting with fresh citrus flavor, made with real orange juice, fragrant zest, and a plush bakery-style crumb. Finished with a simple orange glaze, it’s bright, cozy, and perfect for any occasion.
Equipment
- Large bundt pan (10–12 cup capacity)
- Large mixing bowl
- Medium mixing bowl
- Silicone spatula
- Microplane or fine grater
- Citrus juicer
Ingredients
Orange Cake Batter
- 3¾ cups all-purpose flour
- 1⅛ teaspoons baking powder
- ⅜ teaspoon salt
- 2 tablespoons vanilla instant pudding mix dry
- 1½ cups granulated sugar
- 3 tablespoons fresh orange zest
- ½ cup vegetable oil
- ½ cup buttermilk
- 1⅛ cups fresh orange juice
- 4 large eggs
- 1½ tablespoons vanilla extract
Orange Glaze
- 1½ cups powdered sugar
- zest of 1 orange
- 3 tablespoons fresh orange juice
Toppings (Optional)
- Edible Flowers
- Orange Zest
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C) and generously grease a large bundt pan, making sure to coat all crevices well.
- In a medium bowl, whisk together the flour, baking powder, salt, and vanilla pudding mix until evenly combined.
- In a large mixing bowl, add the granulated sugar and orange zest and rub them together with your fingers until fragrant and slightly moist.
- Add the vegetable oil, buttermilk, and orange juice to the sugar mixture and whisk until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and gently stir just until combined, being careful not to overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Tap the pan gently on the counter to release any air bubbles.
- Bake for 45–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Cool the Cake
- Allow the cake to cool in the pan for 15 minutes.
- Carefully invert the cake onto a cooling rack and allow it to cool completely before glazing.
- Make the Glaze
- In a small bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth and pourable.
- Drizzle the glaze evenly over the cooled cake, allowing it to drip naturally down the sides.
Notes
Storage
Store the glazed cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Store the glazed cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
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