All kinds of citrus are in season during the winter, and my orange trees seem to be producing a bumper crop this year. I don’t usually need any excuses to bake with citrus, but all those fresh oranges are giving me many reasons to do so! This Orange Bundt Cake is a great way to put a bunch of oranges to good use. The cake has a simple name, but it has a lot of orange flavor to it thanks to fresh orange juice, orange zest and a topping of a little orange glaze that finishes it off.
This Orange Bundt Cake is for anyone who loves citrus, but if you are a fan of oranges in general, it just might become a new favorite. All of that orange gives the cake a bright, sweet flavor that will be a bright spot on a cold winter day. It also makes a very nice change of pace from lemon baked goods, since lemons are a citrus fruit that get a little more use in cakes than oranges usually do. Fresh oranges and fresh orange juice are definitely going to give you the best flavor in this cake (the fresh orange zest is particularly important), so take advantage of citrus in season – although you can certainly find oranges all year round – to use the real thing to bake this cake. I used a mixture of blood oranges and navel oranges in this particular cake, but any sweet, ripe oranges will do the trick.
The cake has a very soft, tight crumb and has a texture that is similar to pound cake, although this cake is a little lighter and less dense than a typical pound cake might be. I used a combination of butter and oil, which gives the cake a great flavor and really keeps it moist. The cake stores very well and will stay fresh for quite a few days after baking, especially if it is stored well-wrapped or in an airtight container.
Orange Bundt Cake
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar
1/3 cup vegetable oil
3 large eggs
1 tbsp fresh orange zest
1/2 tsp vanilla extract
1 cup freshly squeezed orange juice
2 tbsp fresh orange juice
1 tsp orange zest
1 cup confectioners sugar
Preheat oven to 350F. Grease and flour a 10 or 12 cup bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in the vegetable oil and the eggs, adding the eggs one at a time, followed by the orange zest and vanilla extract.
Stir 1/3 of the flour mixture into the butter mixture, followed by half of the orange juice. Stir in additional 1/3 of the flour mixture, followed by the rest of the orange juice. Stir in all remaining flour, mixing only until no streaks of flour remain visible. Pour into prepared pan.
Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
Let cake rest in pan for 15 minutes, then turn out on to a wire rack to cool completely.
Make the glaze: Whisk together orange juice, orange zest and confectioners’ sugar in a small bowl. Drizzle over cooled cake.