A very simple and easy cake flavored with fresh, sweet, and tangy orange juice. The texture of this bundt cake is dense but with a soft crumb, and drizzled with a tangy glaze! Delicious!
Orange Bundt Cake
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- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt or kosher salt
- 1 cup unsalted butter, room temperature
- 2 1/2 cups granulated sugar, divided into 2 cups and 1/2 cup
- 4 ex large eggs
- 1/4 to 1/3 cup Orange zest
- 3/4 cup fresh squeezed orange juice
- 3/4 cup buttermilk*
- 2 teaspoon orange extract
- 2 teaspoon vanilla extract
- Orange Glaze:
- 1 1/2 cup confectioner sugar
- 2 1/2 tablespoon fresh orange juice
- Pre-heat oven to 350*, thoroughly grease bundt cake pan, set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt, set aside.
- In a bowl, combine 1/4 cup of fresh orange juice, buttermilk, orange extract, and vanilla, set aside.
- Using a stand-up mixer fitted with the paddle attachment, cream the butter and 2 cups of granulated sugar on medium speed until the mixture is light and fluffy.
- Add eggs one at a time until fully corporated.
- Remove bowl from mixer, using a rubber spatula fold 1/2 orange juice mixture alternately with flour mixture to into beaten eggs mixture, folding until all cake ingredients are combined. Scrape sides until well incorporated but don't overmix.
- Pour or spoon batter into the prepared bundt pan, bake for 40-45 minutes until done. If using a toothpick, insert, and if a few crumbs remain that's ok. Allow cake to cool at least 15-30 minutes before removing from bundt pan.
- Combine 1/2 cup sugar with saved 1/2 cup orange juice in a bowl and microwave for 1 min or so, until sugar dissolves. Gently remove cake from bundt pan and invert onto a serving plate. Slowly drizzle the sugar/orange mixture over the cake and allow the cake to cool completely.
- Orange Glaze:
- Whisk together confectioner sugar and orange juice until smooth, if too thick add another tablespoon of orange juice to thin enough to pour over the cake.
- *You can make your own buttermilk by added 1/2 tablespoon to 3/4 cup of milk, stir and allow to sit for 5 minutes.
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