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 confectionersâ€™ sugar in a small bowl. Drizzle over cooled cake.
LindaDecember 31, 2012
That looks perfect. I was looking at recipes this AM and thought an orange cake would be perfect. Would it be ok to substitute Meyer Lemons? I know they are a bit sweeter so it might not work but they don’t have a long season and I’d like to play with the Meyers while they are available. Thanks for the perfect recipe.
LindaDecember 31, 2012
Sorry, I was thinking lemons when I said sweeter. Would the Meyer lemons be too tart? Thanks
April AtwoodJanuary 23, 2013
I made this cake yesterday, and it is delicious and looks beautiful too! I can’t believe I used to make bundt cakes with cake and pudding mixes.
Peri MousaNovember 16, 2013
I’m a chef and a baker. I was looking for a good orange Bundt cake recipe for a long time. This one hit the spot ..Love it :).
Sally TurnerSeptember 14, 2014
I had also been looking for a good orange bundt cake recipe for a long time. Stumbled across this one this morning and I just LOVE it! It is definitely a keeper, it’s light, full of flavor and looks beautiful.