Orange Bundt Cake
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This Orange Bundt Cake is light, moist and full of fresh orange juice and zest flavor; baked in a rose shaped Bundt pan for a lovely sculpted look.
The orange Bundt cake of my dreams!
What you Need to Make Orange Bundt Cake:
Granulated sugar
Eggs
Orange juice
Vegetable Oil
All purpose flour
Baking powder
Vanilla extract
Milk
Lemon zest
Orange zest
Jam for topping
Let’s Make it!
- Whisk the dry ingredients except sugar in one a bowl.
- Whisk the wet ingredients plus sugar with an electric mixer.
- Combine wet & dry ingredients .
- Pour batter into two prepared greased bundt pan.
- Bake.
- Pour some warmed jam on top.
- Serve and enjoy!
Tips for Making the Best Orange Cake:
- Use a pastry brush to get into the crevices of the rose shaped bundt cake when greasing it with baking spray.
- Using fresh orange juice as well as zest in both the cake and glaze packs this cake with amazing orange flavor.
- For the zest, it’s much easier to zest the oranges before juicing.
- The easy jam glaze (we love apricot), adds a different texture and takes this cake to a whole new level.
Happy baking!
More Cake Recipes:
If you make this Orange Bundt Cake recipe or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook group!
Yield: 6
Orange Bundt Cake
The best moist, soft and fluffy orange cake recipe!
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 1/2 cups orange juice
- 3/4 cup oil
- 3 cups flour
- 3 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1 whole lemon zest
- 1 whole orange zest
- 3-4 tablespoons of peach Jam to topping- optional
Instructions
- Preheat oven to 350°
- Coat a 10-cup bundt pan with a baking spray and set aside.
- In a large bowl, whisk together the flour and baking powder well and set aside.
- With an electric mixer on medium speed, beat in eggs, orange zest, lemon zest and vanilla extract until bubbly.
- Add sugar and beat well until light and fluffy.
- Pour the orange juice and beat some more.
- Add oil and milk and continue beating.
- Then add the dry ingredients over the already mixed batter with the mixer on low. Beat just until it comes together. Do not overmix the batter!
- Spread batter in the prepared Bundt pan.
- Bake until a wooden pick inserted in the center comes out with only a few crumbs clinging to it. Every oven in different, but mine took 50 minutes.
- Cool pan on a rack 10 minutes, then invert cake onto a serving plate.
- Warm up few tablespoons of peach jam and drizzle over the cake, if you like.
- Serve and enjoy!
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