Orange Bundt Cake
Moist orange bundt cake soaked with fresh orange syrup and topped with a sweet citrus glaze. Perfect for brunch, dessert, or coffee breaks.
Servings 16 slices
Calories 322kcal
Ingredients
For Orange Bundt Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- Zest of 4 oranges
For Orange Syrup
- 1/2 cup fresh orange juice
- 1/2 cup granulated sugar
For Orange Glaze
- 3/4 cup powdered sugar
- 2 tablespoons fresh orange juice
Instructions
Make Cake
- Preheat oven to 325°F. Grease a bundt pan thoroughly.
- In a mixer bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Add orange zest.
- Add flour and baking powder, mixing until just combined.
- Spread batter evenly into prepared pan.
- Bake 45 to 55 minutes, or until toothpick comes out clean.
Make Syrup
- While cake bakes, heat orange juice and sugar in a saucepan over medium heat until sugar dissolves.
Soak Cake
- Remove warm cake from oven. Poke holes in bottom of cake with skewer.
- Slowly pour orange syrup over warm cake.
- Cool completely.
Glaze
- Whisk powdered sugar and orange juice until smooth.
- Unmold cooled cake and drizzle glaze over top.
Notes
- Fresh orange juice gives the best flavor.
- Do not skip the syrup, it keeps cake extra moist.
- Store covered at room temperature 2 days or refrigerate 5 days.
- Freeze unglazed cake up to 2 months.
- Add more juice for thinner glaze.
Nutrition
Serving: 1slice | Calories: 322kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 18mg | Potassium: 105mg | Sugar: 37g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
