Moist and Simple Orange Bundt Cake
This Moist and Simple Orange Bundt Cake is made with fresh oranges and topped with an orange glaze icing. Every slice is infused with the flavor of orange, from the fragrant zest to the freshly squeezed juice. I strongly suggest using fresh oranges, but you can use bottled orange juice in a pinch. Don't skip the simple 1 minute glaze, it adds another layer of flavor to it!
Ingredients
- 1 cup (227 g) butter, (227g)
- 2 cups (400 g) sugar, (400g)
- ¼ cup (59.15 ml) vegetable oil
- 3 (3) eggs, large room temperature
- 2 ¾ cup (343.75 g) all purpose flour, 330g
- 1 tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- 2 tsp (2 tsp) vanilla extract
- 2 tsp (2 tsp) zest, from one orange
- 1/2 cup (118.29 ml) orange juice
- 1/4 cup (60 g) buttermilk, room temperature
Instructions
- Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
- Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
- In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
- In a measuring cup add the 2 tsp vanilla extract, 2 tsp zest, 1/2 cup orange juice, 1/4 cup buttermilk.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt cake pan.
- Bake for 50-55 minutes or until the cake is set and the sides are pulling away from the pan.
- Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely. Once cool frost with orange glaze icing.
Notes
You can use bottled orange juice if you dont have any fresh oranges.
Yield
This cake is big enough to feed between 12-15 people depending on how big you cut the slices.STORAGE AND FREEZING
Storage: Once the bundt cake has completely cooled, store it in an airtight container or tightly wrap it in plastic wrap to maintain its freshness. The cake can be stored at room temperature for up to 3 days. It can also be stored in the fridge for 4-5 days. Freezing: Wrap the fully cooled cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It's recommended to freeze the cake without any glaze or icing. The cake can be frozen for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.Serving: 1slice, Calories: 347kcal, Carbohydrates: 45g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 257mg, Potassium: 64mg, Fiber: 1g, Sugar: 28g, Vitamin A: 449IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg
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