Orange Bundt Cake
This is a perfect, simple cake for orange lovers. It's bursting with flavor both in the batter and glaze. It keeps well for several days and has a wonderful melt-in-your-mouth crumb, similar to a moist pound cake.
Servings 10 servings
Ingredients
Orange cake:
- 2 tablespoons shortening soft, to grease the pan
- 2 tablespoons flour to dust the pan
- 2 ½ cups all-purpose flour or cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter at room temperature
- 1 ¾ cup sugar
- 3 eggs at room temperature
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- ¼ teaspoon orange extract optional but good for extra flavor (I use pure orange extract)
- ½ cup whole milk at room temperature
- ¼ cup orange juice
- ½ cup sour cream at room temperature
Orange glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
- orange zest or slices to decorate optional
Instructions
For the cake:
- Preheat oven to 350ºF (180°C).
- Grease a 10 or 12-cup bundt cake pan (26cm) with 2 tablespoons shortening, covering every angle, nook and cranny. Dust with 2 tablespoons flour, shaking off excess. Reserve.
- Sift 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoons salt. Set aside
- In a large bowl, beat ¾ cup unsalted butter until creamy. Slowly add 1 ¾ cup sugar and beat for 2 minutes.
- Add 3 eggs one at a time, beating well after each addition, and then beat for 2 more minutes.
- Add 1 tablespoon orange zest, ½ teaspoon vanilla extract and ¼ teaspoon orange extract (if using). Mix to integrate.
- Beginning and ending with dry ingredients, add them in 3 parts, alternating with ½ cup whole milk, ¼ cup orange juice and ½ cup sour cream in 2 parts.
- Pour batter into prepared pan, spreading evenly.
- Bake for about 45-50 minutes or until a cake tester or toothpick comes out clean. Depending on the type of pan and oven you use, it might take more. So always check and take baking times given in a recipe as a reference.
- Let cool 5-10 minutes and carefully invert onto a wire rack. Cool completely. At this point, you can wrap it in plastic for a day at room temperature, 3 days in the fridge or frozen for a month.
For the glaze:
- Mix 1 cup powdered sugar and 2 tablespoons orange juice in a small bowl until smooth and lump-free. Add more juice, half a teaspoon at a time, if you want it thinner.
- Drizzle over the cooled cake and let it drip down the sides. Use orange zest or slices to decorate. Wait until the glaze dries before cutting.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
