Orange Bundt Cake Recipe
User Reviews
4.5
45 reviews
Excellent
Orange Bundt Cake Recipe
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Drizzled in a sweet and tangy glaze, this orange bundt cake is perfect for special occasions or enjoy with a piping hot cup of coffee.
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Ingredients
For the Cake
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1¼ teaspoons kosher salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter room temperature (2 sticks)
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- ⅓ cup water
- 2 teaspoons orange extract
- 4 tablespoons orange zest (from 2 oranges)
For the Glaze
- 2 cups powdered sugar
- 3 tablespoons orange juice
- ⅛ teaspoon kosher salt
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Instructions
- Preheat the oven to 350°F. Grease and flour a bundt pan thoroughly and set aside.
- In a small bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 1 minute. Add in the eggs and beat for another minute. Add in the sour cream, water, orange extract, and orange zest and beat to combine. Add in the orange zest and stir.
- Add in the flour mixture and stir until the flour is integrated.
- Pour the batter into the prepared bundt pan and place into the oven to bake for 40 minutes or, until a toothpick inserted comes out clean or with moist crumbs.
- To make the glaze, combine all of the glaze ingredients in a small bowl. Using a whisk, mix until a smooth glaze has formed.
- Once the cake has cooled, remove it from the bundt pan and place onto a plate or cake stand. Drizzle the glaze over the top of the cake and let it run down the sides. For added optional garnish, zest more orange zest over the top of the glaze. Let set for a few minutes, then slice and serve.
Notes
- Storage: Store bundt cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Take time to properly grease the Bundt pan for easier removal.
- Don't over mix the batter when you add the flour in. Over mixing can cause the gluten to develop too much which can lead to your orange bundt cake being chewy rather than soft and fluffy.
- Let the cake cool completely before glazing and storing.
Nutrition Information
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Serving
1slice
Calories
457kcal
(23%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
486mg
(20%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
815IU
(16%)
Vitamin C
6mg
(7%)
Calcium
113mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 457kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 486mg | 20% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
45 reviews
Excellent
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