Orange Blossom Bundt Cake
User Reviews
4.1
Orange Blossom Bundt Cake
Description
This bundt cake recipe starts by creaming unsalted butter and granulated sugar combined with finely processed orange zest strips to infuse the batter with bright citrus aroma. Eggs and vanilla bean paste add richness and depth. The dry ingredients—flour, cornstarch, salt, baking powder, and baking soda—are whisked separately and alternately incorporated with fresh orange juice and cultured buttermilk, balancing acidity and moisture.
Baked in a well-prepared bundt pan, the cake develops a tender crumb and a subtle orange flavor throughout. The glaze, made from sifted confectioners’ sugar mixed with orange zest and juice, lends a light sweet citrus coating that complements the cake's moistness.
This cake works well as a dessert or teatime treat when you want a citrus-flavored cake with a delicate crumb and fresh glaze. It’s well suited for serving sliced alongside tea or coffee.
Ingredients
cake
- 1 granulated sugar 2/3 cups
- orange peeled in strips, no white pith, zest
- 1 cup butter at room temperature, unsalted
- 4 egg at room temperature, large
- 2 tsp vanilla bean paste you can use extract
- 2 all-purpose flour 3/4 cups
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup orange juice fresh squeezed
- 3/4 cup cultured buttermilk
glaze
- 2 cups confectioner's sugar sifted
- orange zest of 1
- orange juice to thin
Instructions
- Preheat the oven to 350F Butter and flour a bundt pan
- Process the sugar and orange zest strips in a food processor until completely combined. See detailed instructions in the post, above.
- Put the butter and sugar into a stand mixer and cream them until light and fluffy, at least 3 minutes, scraping down the sides of the bowl often. I start on medium speed and work up to high. (You can do this cake with a hand mixer, but be sure to take the time necessary to get everything well creamed.
- Beat in the eggs, one at a time, and the vanilla. Again, scrape down the bowl often.
- Whisk the flour, cornstarch, salt, baking soda and baking powder together in a bowl. Combine the orange juice and buttermilk in a separate bowl or glass measuring cup.
- Add the dry ingredients to the mixer, alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Beat on medium between each addition, just to combine, don't over mix. Remove the bowl from the mixer and finish mixing by hand, making sure to get everything from the bottom incorporated.
- Pour the batter into the prepared bundt pan, smoothing out gently.
- Bake for 45-48 minutes, just until risen and no longer wet on top. A toothpick inserted near the center should come out without any wet batter on it. If the cake seems to be browning very quickly, lay a piece of foil loosely over the top.
- Let the cake cool for 10 minutes on a rack before turning it out. Let cool completely before glazing.
- To make the glaze, whisk together the sugar, zest, and enough orange juice to make a thick glaze. Don't add too much juice at once, add a little at a time, and stir well in between.
- Pour or spoon over the top edge of the cooled cake, letting it drip down. Note: don't make the glaze too thin or it will slide right off your cake. Do a test first to see if yours is the right consistency. If it seems to thin, whisk in a little more sugar. And don't be afraid to scoop it up and reapply!
User Reviews
Overall Rating
4.1
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