Orange Bundt Cake with Glaze

Orange Bundt Cake with Glaze

🧈 Ingredients

• For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 tbsp orange zest (from about 2 large oranges)
• ½ cup (120ml) fresh orange juice
• 1 tsp vanilla extract
• 1 cup (240ml) sour cream (or plain yogurt)

• Optional (for extra citrus flavor):

• 1 tbsp orange liqueur (like Grand Marnier or Cointreau)

🍰 Instructions

1. Preheat the oven to 350°F (175°C).

Grease and flour a 10–12 cup Bundt pan thoroughly (or spray with baking spray containing flour).

2. Mix the dry ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar:

In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 3 minutes).

4. Add eggs and flavorings:

Beat in the eggs one at a time, mixing well after each.

Add the orange zest, orange juice, vanilla extract, and (if using) orange liqueur.

5. Combine wet and dry:

Reduce speed to low.

Add the dry ingredients in three additions, alternating with the sour cream — beginning and ending with flour.

Mix just until combined (don’t overmix).

6. Pour into pan:

Spoon the batter evenly into the prepared Bundt pan and smooth the top.

7. Bake:

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

🍊 Orange Glaze

Ingredients:

• 1 cup (120g) powdered sugar
• 2–3 tbsp fresh orange juice
• ½ tsp orange zest (optional for stronger flavor)

Instructions:

1. In a small bowl, whisk together powdered sugar, orange juice, and zest until smooth and pourable.

2. Adjust consistency with more sugar (for thicker) or more juice (for thinner).

3. Drizzle over the completely cooled cake.

4. Optional: Garnish with extra zest or thin orange slices.

🌟 Tips

For extra moistness, brush the warm cake with a bit of warm orange syrup (equal parts sugar and orange juice heated until dissolved).

Store at room temperature, covered, for up to 3 days — or refrigerate for up to a week.

It also freezes beautifully (without glaze).