Here is a delicious Glazed Orange Bundt Cake that is infused with orange zest and orange flavor then topped with sweet orange glaze for the ultimate citrus dessert.
If you are a fan of orange desserts, this homemade Bundt cake recipe is one you must try.
A nice bonus is that it makes a gorgeous presentation when serving to guests. So impressive. Show off your baking skills!
The perfect spring or summer dessert. Or if you are like me you will bake it year round!
Why You Will Love This Glazed Orange Bundt Cake
- Homemade dessert
- Fresh citrus zest
- Simple ingredients
- Easy steps
- Delicious down to the last crumbs
Citrus flavored cakes are on the top of my favorite dessert list and orange is my first choice and then lemon. This cake recipe makes a dense and perfectly sweet Bundt cake.
Give it a try! Pair with a scoop of ice cream or sneak a slice for breakfast with a cup of coffee like I’ve been known to do.
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter (1 cup)
2 cups granulated sugar
1 tbsp orange zest
4 large eggs
1/2 tsp orange extract
1/2 cup milk
1/2 cup sour cream
1 tbsp orange juice
1 cup powdered sugar
2-3 tbsp orange juice
1/4 tsp orange extract
How To Make Orange Bundt Cake
Start by preheating your oven and prep your Bundt cake pan. Spray well with a cooking spray.
Then in a bowl add your dry ingredients in and mix until combined. Set aside.
With a mixer cream your butter and sugar together until it becomes light and fluffy. Add in the eggs and orange extract, along with sour cream, orange juice, and zest.
Slowly pour in the flour and mix until incorporated. Alternate between dry ingredients and milk. Pour batter into pan and bake as directed.
Once the cake is done, let cool a bit, and then remove from the pan.
Whip up the orange glaze and drizzle over the top of the orange cake.
Variations To Cake Recipe
- Instead of the orange swap with lemon for a lemon Bundt cake.
- Add in some diced cherries or even cranberries to add more flavor to the cake batter.
- Skip the glaze and serve plain, or dust with powdered sugar.
- Bake in 2 loaf pans instead of a Bundt cake to serve up a sweet bread instead of Bundt cake.
How To Store Cake
If you have any leftover cake, place the leftovers in a proper airtight container. Then store in the refrigerator for 4-5 days.
You can eat cold right from the refrigerator, or put a slice in the microwave to heat up a bit. I always warm my slice up.
In terms of freezing, this orange zest cake freezes nicely. Just place in a bag or freezer container.
Freeze for up to three months in the freezer. Then place the sliced cake in the fridge to thaw overnight. Or let it warm up at room temperature on the counter.
If you are looking for a delicious summer dessert, this orange cake is the perfect choice to make. Great for potluck dessert, holiday entertaining, summer cookouts and so much more.
Nothing beats a fresh slice of homemade cake in my opinion. This is a must bake cake! It’s so good.
Glazed Orange Bundt Cake
Here is a delicious Glazed Orange Bundt Cake that is infused with orange zest and orange flavor and topped with sweet orange glaze. So good!
- 3 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 sticks unsalted butter (1 cup)
- 2 cups granulated sugar
- 1 tbsp orange zest
- 4 large eggs
- ½ tsp orange extract
- ½ cup milk
- ½ cup sour cream
- 1 tbsp orange juice
- 1 cup powdered sugar
- 2-3 tbsp orange juice
- ¼ tsp orange extract
Preheat oven to 325 degrees. Prepare a Bundt cake pan with non-stick spray. (I used an angel food tube pan for this recipe.)
Mix together the flour, baking powder, baking soda and salt in a medium sized bow then set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add in the orange extract and the eggs, mixing well between each egg. Add in the sour cream, orange zest and orange juice. Mix everything until just combined.
Slowly add the flour mixture to the wet mixture, alternating with the milk. Mix until all the ingredients come together.
Pour the batter into your prepared pan and smooth the batter out. Bake for 60-65 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes and then remove from the pan and cool on a cooling rack.
Prepare the glaze once the cake is cooled.
In a small bowl, combine and mix the powdered sugar, extract and 2 tablespoons of orange juice. To get the desired consistency in your glaze add more orange juice a tbsp. at a time. Pour the glaze all over the top of your cake and top with a little more zest if you like.