Orange Bundt Cake Recipe ~ Bolo de Laranja
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Orange Bundt Cake Recipe ~ Bolo de Laranja
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This Orange Bundt Cake, or Bolo de Laranja in Portuguese, is moist, tender, and sweet with vanilla and subtle orange flavors. The orange zest bring the orange essence without the tart or tang. On top, a sweet 2 ingredient subtle orange glaze that just perfect. This cake is that it's fresh and bright, so it's great for breakfast, brunch, afternoon tea or coffee, or of course, dessert!
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Ingredients
Orange Cake
- 3 cups all-purpose flour unbleached
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter softened, unsalted
- 2 cups sugar granulated white
- 4 egg large
- 2 teaspoons vanilla extract
- 1 cup milk whole
- 1 tablespoon orange zest from 1-2 Fresh oranges
- 1 tablespoon orange juice
Orange Glaze
- 14 ounces sweetened condensed milk
- 2 tablespoons butter salted
- 2 teaspoons lime zest from 1 fresh orange
- 1 teaspoon lime juice
Instructions
- Preheat the oven to 350 F degrees. Measure all ingredients. Take butter out to soften. Zest and juice oranges. Grease a 4-quart cake tube or bundt pan (see notes for other pan types and cooking times).
- Whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Using a hand mixer or stand mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Mix in the vanilla, orange juice, and orange zest.
- Reduce mixer speed to low. Alternate adding and mixing in the flour and the milk... ⅓ of the flour, ½ milk, ⅓ flour, ½ milk, last ⅓ of the flour.
- Transfer the batter to the prepared pan, and spread evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes. Then, gently run a knife around the outside of the cake inside the pan and flip the cake out into your hands and gently place it right side up onto a serving platter to continue cooling.
- Make the Orange Glaze: In a saucepan, add the butter, sweetened condensed milk, and the orange juice and zest. Over low heat, stir to combine as the butter melts and everything comes together. Do not overheat, as the glaze can start to clump on the bottom of the pan. Remove from the heat and let cool. It can still be warm when poured over the cake, just not hot.
- Pour over the cake and let it drip down the sides. You can pour as much or as little as you like and save the rest to warm up later and let people pour over their slice.
Notes
- Baking times in 350 F degree oven (To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done) For a 4-quart rectangle cake pan - 40-50 minutes. For cupcakes - bake for 18-20 minutes
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