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Orange Glazed Bundt Cake

The most gorgeous Orange Glazed Bundt Cake that serves a crowd and makes for the most perfect addition to your breakfast or brunch!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 12 people
Calories: 500 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 2 ½ cups white sugar, divided
  • 5 eggs, at room temp
  • 1 teaspoon vanilla extract
  • ⅓ cup grated orange zest, loosely packed (from roughly 2 oranges)
  • 2 ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup Florida’s Natural No-Pulp Orange Juice
  • 1 cup buttermilk
For the Glaze
  • 1 cup sifted powdered sugar
  • 1 ½ tablespoons Florida’s Natural No-Pulp Orange Juice

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Spray the inside of a Bundt pan with the baking spray and set aside
  2. In a stand mixer with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, vanilla, and orange zest, scraping down the bowl with a rubber spatula as needed.
  3. Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. In another bowl, add ¼ cup of the orange juice to the buttermilk. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, and bake for 40 to 50 minutes, until a cake tester comes out clean
  4. Meanwhile, place the remaining ½ cup of granulated sugar and the remaining ½ cup of orange juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm orange syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool
  5. For the glaze, whisk the confectioners' sugar and orange juice together in a small bowl, adding a little more sugar or orange juice as needed to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature

Notes

  • Bundt pans have delicate shaping. in order to preserve that when the cake is removed, you really must grease and flour your pan. You can either do that with butter and flour, or pick up a can of baking spray which is spray oil with flour mixed in.

Nutrition Information

Calories 500kcal (25%) Carbohydrates 79g (26%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 111mg (37%) Sodium 308mg (13%) Potassium 130mg (4%) Fiber 1g (4%) Sugar 54g (108%) Vitamin A 652IU (13%) Vitamin C 12mg (13%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 79g 26%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 111mg 37%
Sodium 308mg 13%
Potassium 130mg 3%
Fiber 1g 4%
Sugar 54g 108%
Vitamin A 652IU 13%
Vitamin C 12mg 13%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.