Orange Bundt Cake Recipe
A tender, buttery bundt cake infused with vibrant orange zest and soaked with a tangy orange glaze that creates a moist, citrus-kissed delight with every forkful.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">60ml fresh orange juice</li><li class="ingredients-single-item">2 tbsp orange zest (from about 3 oranges)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">80ml whole milk</li><li class="ingredients-single-item">For the Orange Glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">3-4 tbsp fresh orange juice</li><li class="ingredients-single-item">1 tsp orange zest</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm bundt pan, taking care to get into all the crevices. This careful preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. This pre-mixing of dry ingredients ensures they'll incorporate evenly into your batter without overworking the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer, beat the softened butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating until the mixture becomes light and fluffy, about 3-4 minutes. This extended creaming process incorporates air bubbles that help your cake rise and creates a tender crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Don't rush this step – proper incorporation of each egg creates the stable emulsion needed for a perfect texture. Scrape down the sides and bottom of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the orange zest, vanilla extract, and 60ml of orange juice until well combined. The oils in the zest will release during mixing, infusing your batter with intense orange flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the flour mixture to the wet ingredients in three additions, alternating with the milk (beginning and ending with flour). Mix on low speed just until combined after each addition. Overmixing develops gluten, which can make your cake tough, so be gentle once the flour is added.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and beginning to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 10 minutes – this timing is crucial as it allows the cake to set enough to hold its shape but not cool completely and stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Invert the cake onto a wire cooling rack and let it cool completely, about 1-2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake cools, prepare the orange glaze by whisking together the powdered sugar, orange juice (start with 3 tablespoons and add more if needed), and orange zest until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the cooled cake on a serving plate. Slowly pour the glaze over the top of the cake, allowing it to drip down the sides naturally. For maximum moistness, you can poke small holes in the cake with a toothpick before glazing to allow the glaze to penetrate further.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the glaze set for at least 20 minutes before slicing. Your Orange Bundt Cake will keep well in an airtight container at room temperature for up to 3 days, with the orange glaze helping to maintain moisture throughout.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my bundt cake stick to the pan and how can I prevent it?
Bundt cakes stick when the pan isn't properly prepared or the cake cools too long in the pan. Prevent sticking by thoroughly greasing every crevice with butter or shortening, then dusting with flour. Let the cake cool for exactly 10 minutes before inverting - not longer.
Can I freeze a citrus cake with glaze already applied?
It's best to freeze the citrus bundt cake without glaze, wrapped tightly in cling film and foil, for up to 3 months. Thaw overnight at room temperature, then add fresh glaze before serving for the best texture and appearance.
What makes a bundt cake more moist than regular cakes?
Bundt cakes typically contain more fat and sugar than layer cakes, creating a moister texture. The distinctive tube pan design also allows for more even baking, while glazes or syrups (like orange glaze) seep into the warm cake, adding exceptional moisture and flavour.
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