5.0 from 45 votes
Simple Glazed Orange Cake
Simple Glazed Orange Cake is a fast and easy moist cake made with fresh oranges. This simple bundt cake is the perfect breakfast, snack or even dessert cake.
Prep Time
10 mins
Cook Time
10 mins
Total Time
46 mins
Servings: 10 servings
Calories: 400 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
ORANGE CAKE
- 2¼ cups all purpose flour or cake/pastry flour
- 1½ teaspoons baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
- 1 cup granulated sugar
- ¾ cup butter
- 1-2 tablespoons orange zest
- 3 large eggs (room temperature)
- 1 teaspoon vanilla
- ¾ cups milk (room temperature)
ORANGE GLAZE
- 1 cup powdered / icing sugar
- 1-2 tablespoon orange juice
- 1-2 tablespoons cream
ORANGE SYRUP GLAZE
- 2 tablespoons sugar
- 2 tablespoons fresh orange
Instructions
- Pre-heat oven to 350°, grease and flour an 8 or 9 inch bundt pan.
Cup of Yum
ORANGE CAKE
- In a large bowl whisk together the flour, baking powder, salt and sugar, add butter and cut in until mixture resembles coarse crumbs, then stir in the zest.
- In a medium bowl with a fork or whisk beat together the eggs, vanilla and milk, then pour into the dry ingredients and stir together until just moist (do not over stir, about 18 stirs). (If you like more orange flavour add the juice of half an orange).
- Pour into prepared bundt pan and bake for approximately 40-60 minutes. Check for doneness with a toothpick. Let cool completely before adding the glaze. Enjoy!
ORANGE GLAZE
- In a small bowl whisk together until smooth the icing sugar, juice and milk or cream (If you like it thicker add more sugar).
ORANGE SYRUP GLAZE
- In a small pot add the orange juice and sugar, over medium heat stirring constantly bring to a boil until thickened. With a pastry brush, brush syrup over the top of the cake.
Notes
- For room temperature ingredients remove from the fridge at least 30-45 minutes before using.
- For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days.
- Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving. Or you could freeze individual slices.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
140mg
(6%)
Potassium
156mg
(4%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
573IU
(11%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Phosphorus
126mg
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 400
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 140mg | 6% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
| Phosphorus | 126mg |
* Percent Daily Values are based on a 2,000 calorie diet.